Chocolate Orange Olive Oil Cake

cakeThis is an adaptation of Nigella’s classic chocolate olive oil cake – made with less sugar and olive oil, and an orange and hazelnut twist.

This recipe calls for a hand mixer, but I actually made it in a nutribullet and it worked perfectly and the whole thing was mixed and ready in under 5 minutes!

If you haven’t got either, some elbow grease, a large bowl and a whisk should work fine.


  • 130 millilitres regular olive oil (plus more for greasing)
  • 50 grams good-quality cocoa powder – I used a Green and Blacks
  • 125 millilitres boiling water
  • 1 teaspoon good quality vanilla extract
  • zest of one orange
  • 100 grams ground almonds
  • 50 grams ground hazelnuts (also ground in the Nutribullet – you can do 150 grams of ground almonds if you prefer)
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 100 grams caster sugar or honey
  • 50 grams Sweet Freedom chocolate orange shot (or increase the sugar / honey by 50g)
  • 3 free range eggs


  1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease an 8 inch springform tin with a little oil and cut a circle of greaseproof to line the bottom of the tin.
  2. Measure out the cocoa powder and place in a bowl. Pour in the boiling water and whisk together until you have a smooth liquid. Whisk in the vanilla extract, then set aside.
  3. Put the sugar, sweet freedom olive oil and eggs into a mixer or a large nutribullet cup and whisk or blend together until you have a smooth thickened cream – should take a few minutes in a mixer, or a minute in the nutribullet. Add the cocoa mix and blend again briefly until all of the mix in combined.
  4. In a large mixing bowl combine the ground almonds, hazelnuts, salt, orange zest and baking powder with a wooden spoon. Gradually pour in the chocolate mix and stir until all the ingredients are combined.
  5. Pour the batter into the prepared tin and bake for around 40 minutes or until the sides are set – the top will look a little bit wet still.
  6. Let the cake cool for 10 minutes, then remove from the pan. Cool completely and decorate with fruits, or serve warm – it’s great with Greek yoghurt.