G/F Chocolate Rapeseed Oil Cake

I love chocolate, especially dark chocolate. Oh and I love cake but those two things combined don't always make for a healthy treat.
I came across this Nigella recipe and I have subtly adjusted it making it less refined and upped the nutritional value of some of the ingredients.
In place of olive oil I've gone for an extra virgin cold pressed rapeseed oil, I've replaced castor sugar with coconut palm sugar and I used raw cocoa powder.

The result is an incredibly light moist cake that will definitely fix any chocolate / cake craving you have.  Lovely one!


50ml extra virgin cold pressed rapeseed oil (plus more for greasing)
50g  good-quality cocoa powder (sifted)
125ml boiling water
2 teaspoons vanilla extract
150 grams ground almonds
½ teaspoon bicarbonate of soda
1 pinch of salt
150g of coconut palm sugar
3 large eggs


  1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 23 cm/ 9inch springform tin with a little oil and line the base with parchment paper.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny paste. Whisk in the vanilla extract, then set aside to cool a little.
  3. In another  bowl, combine the ground almonds with the bicarbonate of soda and pinch of salt.
  4. Put the sugar, rapeseed oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have a pale-primrose airy cream
  5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds .
  6. Scrape down, and stir a little with a spatula, then pour the batter in your prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  7. Let it cool for 10 minutes on a wire rack, still the tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely.

This cake keeps really well, you should get at least 5 days from it easily. Well if you can wait that long that is.

Some candied orange peel would work nicely on top or even some freeze-dried raspberries.

RecipesNadra Shah