This cake is super chocolately and the avocado make it so moist. It’s a great way to use up avocados that are on the outs and is surprisingly easy.
Servings: 10-12 squares
Timing: about 30 minutes, plus cooling
Ingredients
Cake
130g dark chocolate
50g coconut oil
1 avocado
300g coconut sugar
2 eggs
2 tablespoons almond butter
100ml milk
1 tablespoon blackstrap molasses
1 tablespoon coffee powder
100g plain flour or buckwheat flour
50g ground almonds
1 teaspoon baking powder
20g cacao powder
Salt
Icing
50g dark chocolate
1 tablespoon coconut oil
2 tablespoons almond butter
½ avocado
2 tablespoons maple syrup
20g coconut sugar
200 ml milk
Method
For the Cake
1. Line a baking tin roughly 24x20x4 with greaseproof paper and pre-heat the oven to 180°c.
2. Melt the dark chocolate and coconut oil until completely smooth. Stir in the blackstrap molasses and set to one side to cool.
3. Add the avocado, coconut sugar, eggs, almond butter and milk to a blender and blitz until completely smooth. Add in the cooled chocolate mix and blitz again until fully combined.
4. In a large mixing bowl, combine the coffee powder, plain or buckwheat flour, ground almonds, cacao powder, baking powder and salt. Stir to remove all lumps.
5. Fold the avocado and chocolate mixture through the dry ingredients.
6. Pour into the baking tin and place in the oven.
7. Cook for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool for about 20 minutes in the tin before carefully turning out onto a cooling rack. Leave to cool completely.
For the Icing
1. Melt the dark chocolate and the coconut oil until completely smooth. Leave to cool for a few minutes.
2. Blend the cooled chocolate with all the other ingredients until completely smooth. Place in the fridge until you’re ready to ice.
3. Once the cake is completely cooled, spread the icing over the top. Cut into squares and enjoy!