Gluten-Free Olive Oil Cake Recipe with Cherries and Dark Chocolate Chunks

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This rustic-inspired gluten-free cake brings together the savory depth of olive oil, the tartness of cherries and the bitter sweetness of dark chocolate.
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This innovative collection of wholesome whole grain recipes proves that gluten-free tastes fabulous!

Ingredients

  • 1 cup millet flour
  • 2/3 cup sorghum flour
  • 2/3 cup potato starch
  • 2 tbsp chia seeds, ground (see tip)
  • 2 tsp GF baking powder
  • 3/4 tsp fine sea salt
  • 3 large eggs
  • 3/4 cup fine crystal cane sugar
  • 1 cup olive oil
  • 3/4 cup milk or plain non-dairy milk
  • 4 oz GF bittersweet (dark) chocolate, cut into chunks
  • 2/3 cup dried tart cherries, chopped

Directions

  • 1. Preheat oven to 350°F (180°C) Grease 9-inch (23 cm) springform pan
  • In a medium bowl, whisk eggs until very well blended. Whisk in sugar, oil and milk until blended.
  • Add the egg mixture to the flour mixture and stir until just blended. Gently stir in chocolate and cherries.
  • Spread batter evenly in prepared pan.
  • Bake in preheated oven for 40 to 45 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack.

    Tips:

    You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed. If using non-dairy milk, try hemp, rice or almond.

    More From Bob's Red Mill Everyday Gluten-Free Cookbook:

    Beets, Grains and Greens Hash Recipe: Naturally Gluten-FreeGluten-Free Quinoa Risotto with Bacon and Peas Recipe
    Reprinted with permission from Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V. Saulsbury and published by Robert Rose, 2015. Buy this book from our store: Bob’s Red Mill Everyday Gluten-Free Cookbook.
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Bob’s Red Mill Everyday Gluten-Free Cookbook (Robert Rose, 2015), showcases the breadth, ease and versatility of naturally gluten-free grains and flours, such as amaranth, sorghum, teff, chia, buckwheat, millet and more. Discover the bounty of these nutrient-dense ancient grains and learn how to turn them into delicious everyday entrees, side dishes and treats

You can purchase this book from the MOTHER EARTH NEWS store: Bob’s Red Mill Everyday Gluten-Free Cookbook

Gluten-Free Olive Oil Cake Recipe with Cherries and Dark Chocolate

There’s no disputing the exquisite flavor of extra virgin olive oil in a host of savory dishes, but it is also worthy of praise as a key ingredient in desserts. This Italian-inspired cake — akin to rustic, sweet polenta cakes — is good-to-the-last-forkful proof.