Healthy Avocado Oil Chocolate Cake
By Teresa Cutter
What's great about it
I absolutely love anything chocolate so here is one of my favourite one bowl chocolate cake recipes that you can whip up really quickly in the kitchen. I've used Healthy Chef Naked Chocolat Dark to make this recipe. What I love about this one is that it’s so simple that kids can easily make it and it's gluten free! This cake is lovely topped with a silky chocolate ganache or my healthy chocolate mousse.
What’s great about it
Avocado oil marries perfectly with chocolate. It's a beautiful tasting oil that is a rich source of antioxidants and heart healthy monounsaturated oleic fatty acids. Cold Pressed extra virgin avocado oil is perfect to support skin health, heart health and over all wellbeing. I personally love Grove Extra Virgin Avocado Oil.
125 ml (½ cup/4 fl oz) Grove Extra Virgin Avocado Oil
125 ml (½ cup/4 fl oz) almond milk
125 ml (½ cup/4 fl oz) pure maple syrup
4 organic eggs
2 teaspoons vanilla extract
3 teaspoons gluten free baking powder
60 g (½ cup/2 oz) dark cocoa powder or Healthy Chef Naked Chocolat
300 g (3 cups/10½ oz) almond meal
avocado frosting to serve (see inspiration)
PREHEAT oven to 160°C (320°F) fan forced.
COMBINE avocado oil, almond milk, maple syrup, eggs and vanilla into a bowl.
ADD the baking powder, Healthy Chef Naked Chocolat and almond meal.
MIX well until combined.
SPOON into a 20cm (9 -inch) baking tin lined with baking paper.
BAKE The cake for 45 - 50 minutes or until cooked through.
REMOVE from the oven and cool.
GENEROUSLY spread with ganache or healthy avocado chocolate frosting and enjoy
Notes and Inspiration
To make the avocado frosting combine the flesh from 2 ripe avocados,
125 ml (½ cup/4 fl oz) pure maple syrup, 125 ml (½ cup/4 fl oz) coconut cream, 2 teaspoons vanilla extract, 60 g (½ cup/2 oz) dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake.