Chocolate, orange and olive oil torte (plant-based and gluten free)

Chocolate, Orange and Olive Oil Torte

Serves 6, takes 50 mins (15 mins prep, 35 mins cooking time)

This recipe is adapted from a Riverford recipe and could work well for Easter. It is naturally plant-based. You can use a gluten-free self-raising flour, such as Dove’s, if you want it to be gluten free.

It is very rich and has a lovely flavour, enhanced by the almond essence.

I have halved the sugar content from the original recipe! I think it still taste sweet enough, but feel free to adjust based on your preferences.

Ingredients

1-2 oranges (enough to make 80ml juice)

1/2 tbsp cider vinegar

80ml olive oil

1/4 tsp almond essence

180ml water

salt

100 g self-raising flour (Dove’s gluten free self-raising flour will work well too)

60g cocoa powder

1 tsp bicarbonate of soda

30g ground almonds

90g brown caster sugar

Method

1. Squeeze the oranges to create 80ml of juice.

2. Line a 20cm cake tin with baking paper.

3. Add the water, the olive oil, the vinegar, the almond essence and a pinch to salt to the orange juice.

4. In a separate mixing bowl, mix the flour, cocoa powder, bicarbonate of soda, ground almonds and sugar.

5. Add the wet ingredients to the dry ingredients and mix gently but firmly until everything is just incorporated.

6. Spoon into the cake tin and bake for around 30-35 minutes, or until risen, firm and starting to crack slightly at the sides. A skewer or knife tip inserted in the middle should come out clean.