3 cups Gluten Free Flour blend + 1 teaspoon xanthan gum (omit if using a cup-for-cup flour blend)
2 cups sugar
6 tablespoons Dutch Processed Cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 1/2 tablespoons Gluten Free vanilla extract
2 cups cold orange juice
zest of 1/2 a medium-sized orange
Orange Zest Whipped Cream
Extra Virgin Olive Oil
more orange zest, for garnish
Heat oven to 375°F.
Mix the flour, sugar, cocoa, xanthan gum, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the olive oil, vinegar, vanilla, zest and orange juice until smooth. Pour the mixture into ramekins lightly greased with butter.
Bake for 25 – 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not overbake the cake. They should be slightly firm to the touch.
Cool before topping with Orange Zest whipped cream & drizzling with a bit more Olive Oil. Garnish with Orange Zest