I think this supremely easy one-bowl chocolate cake is the most perfect chocolate cake and I’m not even a chocolate cake person. It is the most frequently baked cake at our house and my son made it for me on my last birthday. He prefers it without the additional chocolate so that is how it gets made most, but when I do add it I really like these Hu chocolate gems.

It is adapted from Aran Goyoaga’s Gluten-Free Chocolate Sourdough Cake (my often mentioned gluten-free baking guru).

GLUTEN FREE CHOCOLATE OLIVE OIL CAKE

1/2 cup (150 g) kefir or yogurt

3/4 cup (150 g) coconut sugar or light brown sugar

1/2 cup (110 g) olive oil, plus more for greasing

1 egg

3/4 cup (75 g) almond flour, sifted

1/2 cup (70 g) superfine brown rice flour

1/4 cup (25 g) unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

4 ounces (110 g) dark chocolate, coarsely chopped or chocolate chips (optional)

Preheat oven to 350F. Grease an 8-inch cake pan with some olive oil and place a circle of parchment paper in the bottom of the pan.

In a medium bowl, whisk together the kefir, sugar, olive oil, and egg. Add in the almond flour, brown rice flour, cocoa powder, baking soda, and salt and whisk until the batter is smooth. Fold in the chopped chocolate if using.

Pour the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool on a rack for at least 15 minutes before turning out of the pan.