Recipe: Chocolate avocado cake
How to Make:
- 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.
- Preheat oven to 180°C. Grease a 20cm round cake pan and line the base with baking paper.
- 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.
- 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.
- 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.
Servings:
16
Ingredients:
- 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
