Chocolate Olive Oil Cake

Can you believe that a combination of olive oil and cocoa can make the most decadent easy-bake chocolate cake? Hard to believe, but true. If you've ever wanted to pass off chocolate cake as something like a health food, here you are. (You're welcome.) The original recipe is for double the recipe, with plenty of sugar and real flour. You can find the link to that recipe below. My low-sugar, low-FODMAPS, gluten-free, vegan version is for a petite 8" cake, but don't worry, the ganache topping still makes it heavenly.

Chocolate Olive Oil Cake
Adapted from The Merchant Baker
Serves 6-8

1 1/2 cups Cup4Cup gluten-free flour
1/2 cup Zing Baking Blend
1/4 cup cocoa (I used Dutch process)
1 tsp baking soda
1/2 tsp salt
1/4 tsp instant decaf coffee or espresso powder
1 cup cold water
1 Tblsp vinegar (either apple cider or white vinegar)
1 tsp vanilla
1/3 cup olive oil

Ganache:
3 oz heavy cream (use coconut milk for a vegan version)
6 oz dark chocolate, chopped
1 Tblsp agave nectar
1/4 tsp vanilla extract

Preheat oven to 350 degrees, rack in the center position. Grease an 8" square or round pan and set aside.

In a large bowl, combine the dry ingredients (flour through coffee powder) and stir well to combine. Press out any lumps with the back of a spoon. In a two-cup measuring cup measure the water and add the vinegar, vanilla and oil. Mix well and add to the dry ingredients. Whisk until fully combined. Transfer to the prepared pan and spread evenly.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

Mix the chocolate and cream together in a small glass bowl. Microwave for 35 seconds and stir until smooth. Add ganache topping to the slightly warm cake and spread evenly.