Indulgent chocolate cake

150ml regular olive oil
4 tbsp good-quality cocoa powder (sifted)
1/2 cup boiling water
2 tsp vanilla extract
150g organic almond meal
½ tsp bicarbonate of soda
1 pinch of salt
200g coconut sugar
3 large eggs
200g of good quality vegan dark chocolate (I used the LOVE brand)

Preheat your oven to 170°C/150°C Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking paper.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth and runny paste. Add in the vanilla extract, then set aside to cool a little.

In another bowl, combine the almond meal with the bicarbonate of soda and pinch of salt.

Put the sugar, olive oil and eggs into a bowl and beat together for about 3 minutes.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, then slowly tip in the ground meal mixture.

Pour this liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the centre still looks slightly damp. A cake tester should come out clean but with a few sticky chocolate crumbs clinging to it.

While the cake is cooling, break chocolate and place into a heatproof bowl, stir over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.

When the chocolate is melted, generously cover the cake and dust with mesquite powder.

I dust with mesquite powder as it helps stabilise blood sugar and gives a slightly bitter taste to balance the sweet.  You could use cocoa as an alternative.

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