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Olive Oil Cake

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This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil. Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter, serving wedges with a cup of coffee in the afternoon, and eating the rest for dessert.

Source: Whole Living, December 2010
Servings

Ingredients

Dry mix

Wet mix

Directions

Cook's Notes

Spelt flour is a close relative of wheat flour, but it's sweeter, milder, and higher in protein, making it a great addition to all-purpose.

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Reviews

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How would you rate this recipe?
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  • dtodhunt2000
    7 JAN, 2017
    Would this work with all spelt?
    Reply
  • All Natural Katie
    3 AUG, 2013
    Delicious! I added a little extra fresh rosemary from the garden and used very dark chocolate. The flavors go together well. I followed the recipe to a tee, but for some reason, I had to keep in the oven for an extra 30 minutes (three 10-minute increments), so my total baking time was 40 mins + 30 mins = 70 minutes.
    Reply
  • AineHummer
    10 SEP, 2012
    I love this recipe! It is one of my all-time favorites. I use the best quality ingredients I can find and follow the recipe exactly. I chop fresh rosemary, just picked from my herb garden. I use fresh raw milk from the dairy. I use rich and robust organic olive oil. And I chop my own dark chocolate chunks from fair trade organic 81% dark chocolate bars. The result is heavenly. I eat it for breakfast, lunch, dinner and/or dessert.
    Reply

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