Chocolate and Blood Orange Extra Virgin Olive Oil Cake (GF + Dairy Free)

Chocolate and Blood Orange Extra Virgin Olive Oil Cake (GF + Dairy Free)

Cooking time


  1. Preheat oven to 170°C. Grease a 20cm springform pan with olive oil and line the base with baking paper.
  2. Sift cocoa powder into a bowl and whisk in 125ml boiling water until smooth. Set aside to cool slightly.
  3. In a separate bowl, combine the hazelnut meal, bicarb soda, orange zest and sea salt.
  4. Place the olive oil, sugar and eggs in a large bowl and beat on high speed for 3 minutes or until mixture is thick and pale.
  5. Reduce the speed to medium-low and pour in the cocoa mixture and the vanilla, beating continuously. Once combined, add the hazelnut mixture and stir gently with a spatula.
  6. Pour batter into prepared tin and bake for 40-45 minutes or until sides are set but centre still looks slightly wet.
  7. Cool in tin for 10 minutes on a wire rack, then remove cake from tin and set aside to cool.
  8. To serve, dust of icing sugar and sprinkle with a little extra orange zest. You can finely grate the zest or with your second orange, use a vegetable peeler to peel long, thick strips from the orange.Thinly slice the strips, place them in 2 tablespoons of caster sugar and rub in with your fingertips until combined. Place on top of the cake and serve with creme fraiche.

With thanks to - recipe and styling by Charlotte Ree & photography by Luisa Brimble

Ingredients Chevron Icon

50g cocoa powder + extra, to serve

180g hazelnut meal

½ tsp bicarbonate of soda

Zest of 1 orange, plus extra to serve

pinch of sea salt

170ml Cobram Estate blood orange baking oil

200g caster sugar

3 large free-range eggs, at room temperature

1 tsp vanilla extract

icing sugar, to serve

rind of 1 orange, to serve

crème fraiche, to serve