|125 ml||Grove avocado oil|
|125 ml||almond milk|
|125 ml||pure maple syrup|
|2||teaspoons vanilla extract|
|3||teaspoons gluten free baking powder|
|60 g||dark cocoa powder or chocolate|
|300 g||(3 cups) almond meal|
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, chocolate and almond meal.
MIX well until combined.
SPOON into a 20 cm 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
- 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.