3 cups Gluten Free Flour blend
2 cups sugar
6 tablespoons Dutch Processed Cocoa powder
2 teaspoons baking soda
1 teaspoon xanthan gum (omit if using a cup-for-cup flour blend)
½ teaspoon salt
¾ cup ENZO Organic Olive Oil
2 tablespoons white vinegar
1 ½ tablespoons Gluten Free vanilla extract
2 cups cold orange juice
zest of ½ a medium-sized orange
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 ENZO Olive Oil. Garnish with Orange Zest
Recipe Courtesy: ENZO Organic Olive Oil