Rosemary Chocolate Olive Oil Cake {Vegan}
Author: 
Recipe type: Dessert
 
Rosemary Chocolate Olive Oil Cake made vegan is an amazing combination of chocolate and herbs, which melt in your mouth.
Ingredients
  • 1½ Cups Spelt Flour
  • ½ Cup Ground Almonds
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Sea salt (kosher)
  • ½ cup Agave syrup or Maple syrup *
  • ½ cup / 120 ml extra virgin cold-pressed olive oil
  • ¾ cup / 180 Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1½ Tbsp fresh rosemary, finely chopped
  • 5 oz / 140 grams bittersweet chocolate (70% cacao), chopped into ½ inch pieces
  • Chocolate Ganache
  • ¾ cup of Good Quality Dark Chocolate Chips
  • ¼ cup / 180 Almond Milk (you can use Coconut or Hemp as well)
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Butter
Instructions
  1. Preheat the oven to 350F / 180C. Rub a long (4½ x 13 inch) loaf pan with olive oil and line it with parchment paper.
  2. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
  3. Add the almond milk and vinegar and let sit for 5 minutes before adding the olive oil, vanilla and sugar substitute* of choice. Using a spatula, fold the wet ingredients into the dry, gently mixing until combined. and add the chopped rosemary and chocolate chips.
  4. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit.
Recipe by Gold&Thyme at https://www.goldandthyme.com/rosemary-chocolate-olive-oil-cake-vegan/