| | Chocolate avocado cake
Chocolate avocado cake
Chocolate avocado cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place the date and 1 cup (250ml) water in a saucepan. Bring to the boil over low heat. Stir in the bicarbonate of soda. Transfer to a bowl and set aside to cool to room temperature.
  2. Preheat oven to 180°C. Grease a 20cm round cake pan and line the base with baking paper.
  3. Process date mixture, maple syrup, oil, avocado, eggs and vanilla in a food processor until the mixture is smooth. Sift the flour, cocoa powder and salt into a large bowl. Add the avocado mixture and milk. Fold until just combined. Transfer to the prepared pan and smooth the surface.
  4. Bake for 50 mins or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 10 mins before turning onto a wire rack to cool completely.
  5. To make the avocado frosting, place the avocado, cocoa powder, maple syrup, vanilla and salt in a food processor and process until combined and smooth. Spread over the top of the cake. Sprinkle with sea salt flakes, if desired. Cut into wedges to serve.
Time for preparing:
55 min.


  • 200g fresh dates, pitted, chopped
  • 1 tsp bicarbonate of soda
  • 2 tbs maple syrup
  • 2 tbs canola oil
  • 100g (about 1/2 large avocado) avocado flesh
  • 2 Coles Australian Free Range Eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (50g) cocoa powder
  • Pinch of salt
  • 1/4 cup (60ml) milk
  • Sea salt flakes, to serve (optional)
  • Avocado frosting
  • 1 large avocado, stoned, peeled
  • 1/4 cup (25g) cocoa powder
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt