Chocolate Olive Oil Cake Makes 12 to 16 servings

Olive oil and chocolate are a surprising but delicious combination. Here a dairy free and egg free chocolate cake gets its richness from olive oil instead of butter, eggs and sour cream. The flavour of the olive oil gets milder when the cake is baked, but the texture and flavour are superb. To keep this dairy free we simply dust with icing sugar before serving.

3 cups all-purpose flour 2 cups granulated sugar ¾ cup cocoa powder 2 tsp baking soda ½ tsp sea salt 2 cups cold coffee (or 2 cups water with 1 tbsp Trablit coffee extract ) 1 cup Castelanotti Arebequina Olive Oil 1 tsp pure vanilla extract 3 tbsp cider vinegar Topping: 1 tbsp icing sugar In a large bowl whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, olive oil and vanilla until smooth. Whisk in vinegar. (Mixture will foam a bit, this is fine). Pour into a parchment paper lined 13 x 9 inch baking pan. Smooth top. Bake in 350°F oven until top is firm and tester comes out clean, about 30 minutes. Let cool in pan. Dust with icing sugar before serving.