Can I make this Chocolate Olive Oil Cake vegan?

I have it on good authority from my favorite vegan that you can replace the three eggs with the equivalent amount of an egg replacer for baking, and it comes out beautifully.

Chocolate Olive Oil Cake

Print Recipe

★★★★★

5 from 1 reviews

This Chocolate Olive Oil Cake is gluten-free, dairy-free, and ridiculously delicious. It's the perfect afternoon treat to share with friends over a cup of tea or coffee. It's absolutely awesome.

Author: Renee Rendall
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 9-inch round cake 1x
Category: Dessert
Method: Baked
Cuisine: British
Diet: Gluten Free

Ingredients

Units Scale

50 grams cocoa powder, sifted
125 milliliters boiling water
2 teaspoons vanilla extract
150 grams ground almonds
1/2 teaspoon baking soda
Pinch of salt
150 milliliters olive oil
200 grams sugar
3 eggs

Instructions

Preheat your oven to 170 C (350 F) and grease a 9-inch springform pan with non-stick baking spray.
Sift your cocoa powder into a bowl, then add the water from a just boiled kettle and whisk to combine. Once it's come together in a thin paste, whisk in the vanilla extract then set aside.
In another small bowl, combine the ground almonds, baking soda, and salt. Set that aside as well.
In a large mixing bowl, add olive oil, sugar, and eggs, and beat with an electric mixer on medium high for about three minutes or until you create a foamy mixture that is pale in color and has doubled in volume.
Turn the mixer down to low and add in the cocoa mixture. Be sure you scrape every last bit of chocolatey goodness into the cake batter. Finally add in the almond mixture and mix until just combined.
With a rubber spatula, give everything one last good scrape and fold, and then pour the batter into your waiting pan. Bake for 40-45 minutes. Your cake should be springy but possibly still a bit sticky on top. A toothpick should come out mostly clean with perhaps a few sticky crumbs.
Allow the cake to cool for about 10 minutes before removing the collar of your springform pan. You can serve it warm or allow it to cool. It will keep in an air tight container for at least five days.