Choc avocado cake

Made with avocado, this rich chocolate cake is deliciously moist.

Choc avocado cake

Serves

16

Prep

30m

Note: + cooling time

Cooking

55m

Ingredients

  • 200g 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

Method

STEP 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.

STEP 2

Preheat oven to 180°C. Grease a 20cm round cake pan and line the base with baking paper.

STEP 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.

STEP 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.

STEP 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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.