Have a Seat at the Table: We're Whipping Up Something Lovely

This moist and flavorful gluten-free cake with chocolate ganache is a chocolate lover’s dream!

All month long we’re serving up inspiring conversations for Women’s History Month. We are celebrating women and reflecting on the countless contributions they have made at a macro and micro-level to fuel culture and society. We are elevating our history, acknowledging our worth, and honoring the diversity that makes up our sisterhood. And we saved you a seat at the table. So join us, we welcome all women to the conversation.

Oh, and there’s something else that we’re serving up: this gluten-free chocolate olive oil cake. We have so much to celebrate this month And what’s a celebration without cake?

So to celebrate our sisterhood, we have partnered with two incredible women who are family as well! We collaborated to bring you a gluten-free version of one of the most favorite desserts that’s not only delicious but packed with nourishing ingredients. This cake recipe is by our sister and baker Erika Ordonez, and use’s our cousin Valentina Rodriguez's Cannaves Oliva organic CBD infused olive oil. And of course, we set the table with Zuahaza's new Organic Table Linen's. We hope this recipe inspires you to celebrate the women in your life this month and set the table for many to come together around sisterhood.

About Erika Ordoñez Baking

Erika Ordonez is a cake artist and baker based in Bogota, Colombia. Her signature bakes include elegant and rustic designs created with an eclectic mix of ingredients and flavors. Before becoming a full-time baker, Erika worked in the hospitality industry in Paris and Miami where she found her true passion in baking. Today she custom makes special occasion cakes always focusing on balanced textures, fresh ingredients, original flavors, and sophisticated designs. 

A FEW NOTES ON THIS RECIPE

We’re making a gluten-free chocolate olive oil cake that’s actually a lot simpler than it looks! As a traditional chocolate cake typically involves all-purpose flour, to make it gluten-free, we’ll be swapping that ingredient out for a gluten-free alternative. In place of flour made with wheat, we’ll use almond flour and rice flour. We’re also replacing traditional olive oil for hemp-infused extra virgin olive oil, which is packed with antioxidents, healthy fatty acids, and anti-inflammation properties.

The benefits of eating Gluten Free

. It reduces chronic inflammation and improves energy levels

. It can help manage autoimmune diseases such as celiac disease

. It reduces symptoms of gluten sensitivity, similar to lactose intolerance

About Cannaves Oliva

After discovering firsthand the internal balance she felt from hemp-powered supplements, Cannaves Oliva's founder, Valentina, sought to make hemp a permanent part of her routine. A lifelong athlete, yogi, and an avid believer in the importance of functional foods towards optimal wellness, she sought ways to incorporate hemp extract into her diet. After a year and a half of research and development for the most nutrient-dense, natural, and elevated way to reap the potential benefits of hemp extract, Cannaves Oliva launched at the end of 2020 with their namesake organic hemp-infused olive oil.

The benefits of hemp-infused Extra virgin olive oil

. It holds the most nutrients naturally found in olives due to the extraction process

. It contains full-spectrum extracts — including essential vitamins and minerals

. It has CBD, which has healing properties that lower anxiety and inflammation

When to Serve a Gluten-Free Chocolate Olive Oil Cake

. In the morning, while lounging in bed with your organic cotton Iza Reversible Pillow

. In the afternoon, while taking a break from your natural dyeing creative session

. In the evening, as you cozy up in your Guayaba Pink Throw with a good book

Ingredients

Cake

1 ¾ cup almond flour

¾ cups + 1 tablespoon rice flour

¼ cup unsweetened cacao powder

½ cup Cannaves Oliva - olive oil

¾ cup organic honey or maple syrup

2 large eggs

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 cup hot water

Almond Olive Oil Caramel Filling

¼ cup almond butter

2 tablespoons organic honey or maple syrup

1 ½ tablespoon Cannaves Oliva - olive oil

1 tablespoon almond milk

1 chopped date

pinch of salt

Chocolate Ganache (to cover)

1 ½ cup 70% organic dark chocolate

1 cup  full-fat coconut cream or heavy cream

instructions

Cake

1. Preheat the oven to 330°F (no convection).

2. Grease two 6-inch (or one 8 inch) cake pans using no-stick coconut oil spray.

3. In one bowl (A), sieve all dry ingredients (almond flour, rice flour, cacao powder, baking soda, salt).

4. In a separate bowl (B) mix the eggs, olive oil, honey (or maple syrup) and vanilla extract.

5. Using a spatula add the dry ingredients (A) into the egg mix (B) and stir until all ingredients are fully combined. 

6. Finally, add the hot water and mix until the batter looks smooth and well combined. 

7. Pour the batter in the cake pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Almond Olive Oil Caramel Filling

1. Place all ingredients in a food processor until just smooth and fully combined. Pour the caramel into a clean glass jar and keep it at room temperature if you will use it immediately, otherwise you can cover and keep in the refrigerator for later use. 

Chocolate Ganache (to cover)

1. Chop the chocolate and place it in a bowl (no need to chop if you are using chocolate chips).

2. Place the coconut cream (or heavy cream) in a small saucepan over medium heat until it begins to gently simmer (do not let it come to a rapid boil!).

3. Pour the cream over the chocolate and using a whisk, mix until the ganache looks shiny, smooth and spreadable. Let it cool down for about 5-10 minutes so that it is thick enough (like a chocolate spread or fudge) to cover the cake.

Make sure to tag us on Instagram @zuahaza so we can see your amazing results. We’d also love to know if you made any substitutions and how they worked out.

Bon app!