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ELIA Olive Oil Cake Mix - Dark Chocolate & Espresso

$ 35.00

 

Description

Dark Chocolate & Espresso Olive Oil Cake: The Decadent.

This simple, yet elegant olive oil cake is for that raw moment of pure indulgence. Upon first bite, the essence of fruity olive oil and espresso awaken your senses while the dark chocolate satisfies your craving, allowing you to revel in a reflective pause while savoring each of the flavors.

*Organic Greek Extra Virgin Olive Oil Included

Ingredients

Our luxurious baking mixes are inspired by the natural flavors, beauty and ethos of ancient Greece. Each pure ingredient is hand-selected to create an elevated, flavor-focused cake that will transport your senses to the Mediterranean. Makes one 8” Cake, 12 slices Made with a meticulous curation of Organic and Non-Gmo Ingredients: unbleached, unbromated Flour, Organic Granulated Cane Sugar, Dutch Processed Cocoa Powder, Aluminum-Free Baking Powder, Aluminum-Free Baking Soda, Himalayan Pink Salt, Espresso Powder, Vanilla Bean, Organic Extra Virgin Olive Oil

 

How to Bake

YOU WILL NEED 2 Large Eggs 1 1/4 c (10 oz) Buttermilk

DIRECTIONS 1. Preheat oven to 325 Fahrenheit degrees (160 Celsius). Using 2 tsp Olive Oil from the bottle, oil an 8” cake pan and line the bottom with parchment paper. 2. In a large mixing bowl, combine the buttermilk and eggs and whisk until smooth. Add the remaining olive oil. 3. Pour in cake mix and stir until almost smooth. 4. Pour batter into the prepared pan. 5. Bake for 28 minutes on the center rack. Rotate the pan and bake for 15 minutes (whole or plant-based milk), 22 minutes (buttermilk), or until the center of the cake is just set. 6. Let the cake cool for 10 minutes in the pan. Use a knife to release the sides then turn out onto a serving tray. Let the cake cool completely before cutting. 7. Serve as-is or lightly dust with powdered sugar.


PLANT-BASED SUBSTITUTIONS

HOW TO MAKE A FLAX EGG: Combine 1 TBS ground Flaxseed with 3 TBS of cool water. Stir and let sit for 5 minutes. Makes 1 egg. (Double this for our cake mixes to make 2 “eggs”)

HOW TO MAKE BUTTERMILK: For our cake mixes, we highly recommend buttermilk, but understand most do not stock this at home regularly. It is so easy to make your own starting with a whole milk base! Simply add 1 TBS of Vinegar (white or apple cider) or 1 TBS FRESH Lemon Juice to 1 cup of Whole Milk (or any non dairy alternative). Stir and let sit for 10 minutes and you have buttermilk.


DIRECTIONS

1. Preheat oven to 325 Fahrenheit degrees (160 Celsius). Using 2 tsp Olive Oil from the bottle, oil an 8” cake pan and line the bottom with parchment paper. 2. In a large mixing bowl, combine the buttermilk and eggs and whisk until smooth. Add the remaining olive oil. 3. Pour in cake mix and stir until almost smooth. 4. Pour batter into the prepared pan. 5. Bake for 28 minutes on the center rack. Rotate the pan and bake for 15 minutes (whole or plant-based milk), 22 minutes (buttermilk), or until the center of the cake is just set. 6. Let the cake cool for 10 minutes in the pan. Use a knife to release the sides then turn out onto a serving tray. Let the cake cool completely before cutting. 7. Serve as-is or lightly dust with powdered sugar.

Organic & Non-GMO Ingredients

Olive Oil Included