Gluten Free Chocolate Olive Oil Cake

When it comes to sweet stuff, we all crave the classics. A gooey brownie, crisp at the edges. Chocolate chip cookies straight from the oven. Freshly baked pies stuffed with fruit filling and crowned with generous scoops of vanilla ice cream. And, life being the tricky business it is, all of us should get to enjoy these comforting stalwarts from time to time, dietary restrictions not withstanding. Enter: baking genius Aran Goyoaga. Born to a family of professional bakers in Bilbao, Spain, she went gluten-free a few years back after being diagnosed with an autoimmune disorder. Since then, Goyoaga has developed a roster of incredible gluten-less recipes that she shares on her gorgeous blog, Cannelle et Vanille.

Here, she introduces a gluten-free confection that satisfies our yen for another sweet staple: chocolate cake. Tender and moist, the cake gets its structure from whipped egg whites; simply fold the meringue in with the batter, bake, and there it is: an extraordinary dessert you can whip up whenever you need to treat yourself to something sophisticated yet simple, decadent yet light, utterly classic yet ingeniously reimagined for the modern diet.