Whole Grain Olive Oil Cake with Rosemary and Dark Chocolate

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November 27, 2016

Recipe by Pamela Salzman

  • Cook: 50 mins


1 cup unrefined, cold pressed, extra virgin olive oil + extra for greasing pan

¾ cup whole spelt flour (or use all purpose)

1 ½ cups whole wheat pastry flour or all-purpose flour

¾ cup Grade A maple syrup or natural cane sugar*

1 ½ teaspoons aluminum-free baking powder

¾ teaspoon sea salt

3 eggs, at room temperature

¾ cup whole milk or unsweetened hemp milk, at room temperature

1 ½ Tablespoons fresh rosemary, finely chopped (measure, then chop)

5 ounces bittersweet chocolate (70% cacao), chopped into ½-inch pieces


1For directions visit Pamela Salzman


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