I would like to know if the flour (not almond meal) version of the Chocolate Olive Oil Cake would be suitable for chocolate icing?
Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) is a moist, rich chocolate cake. The cake can be made gluten-free or with regular flour. The gluten-free version tends to sink slightly on cooling (this is common for many gluten-free cakes) whereas the flour version should have a fairly flat top.
The flour version of the cake could be iced, though we feel that this cake would be more suited to a pourable glaze than to a thick frosting. We would suggest the chocolate glaze from Nigella's Honey Chocolate Cake and as the Chocolate Olive Oil Cake is not as deep as the Honey Chocolate cake you will probably only need to make three-quarters of the amount. Otherwise you could try the icing from the Dark And Sumptuous Chocolate Cake, again with three-quarters of the amount. Both of these icings are dairy-free, if this is required.