Mini Chocolate Olive Oil Cake
Recipe courtesy of Dolly and Oatmeal
www.dollyandoatmeal.com
- Quantity
- 2/4 people
- Prep. Time
- 35 min
Ingredients
- ⅓ cup (46 grams) brown rice flour
- 2 tablespoons (15 grams) almond meal
- 2 teaspoons (7 grams) cornstarch
- 2 scant tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- ¼ cup suga
- ½ teaspoon vanilla extract
- 4 teaspoons olive oil
- ⅓ cup hot water
- Sour Cream Frosting
- ¾ cup (75 grams) powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons sour cream
Directions
- Preheat oven to 350 degrees. Coat three ramekins with cooking spray, or grease them with coconut oil and dust with cocoa powder. Set aside.
- Mix the dry ingredients together in a small bowl. In a medium bowl, whisk egg and sugar until well combined and slightly thickened. Whisk in vanilla and olive oil, then whisk in hot water.
- Whisk the dry into the wet ingredients until no dry spots are left. Divide batter evenly among the ramekins. Place them on a baking sheet and bake for 20-25 minutes, until a toothpick inserted into the center of one of the cakes comes out clean. Remove cakes from ramekins and let cool on a wire rack.
- Sour Cream Frosting
- Whisk all ingredients together in a small bowl until completely smooth. Use a sharp serrated knife to level the tops of each cake. Stack the layers with frosting in between. Frost the cake however you prefer. Sprinkle the top with a dusting of raw sugar, slice, and serve!