Chocolate Olive Oil Cake

 The easiest one bowl chocolate cake there is, and the cake that gets made the most at my house.

Adapted from Aran Goyoaga

½ cup (150g) whole milk kefir or yogurt
¾ cup (150g) coconut sugar or light brown sugar
½ cup (110g) extra-virgin olive oil
1 egg
¾ cup (75g) superfine almond flour, sifted
½ cup (70g) superfine brown rice flour
¼ cup (25g) unsweetened cocoa powder
½ tsp baking soda
½ tsp kosher salt

1. Preheat the oven to 350°F. 

2. Grease an 8-inch cake pan with some olive oil and place a circle of parchment in the bottom of the pan.

3. In a large bowl, whisk together the yogurt, brown 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.

4. 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.

5. Let the cake cool in the pan on a rack before inverting to remove from the pan.