Ingredients
- 2 avocados
2 cups of almond flour
1/2 cup unsweetened cacao powder
12 serving spoons of SugarFree Natura Stevia (work up to 12 or more by tasting your mixture)
1 teaspoon bicarb of soda
Egg replacer equivalent of 2 eggs
1/2 cup coconut yoghurt
3 Tbsp coconut cream
2 Tbsp Vanilla Essence
Zest of I small fresh lime
1/2 cup almond milk (or your milk of choice)
Handful of cacao chips (or chocolate chips) - Chocolate Avocado Frosting
- 2 Avocados
6 Tbsp coconut cream
2 Tbsp unsweetened cacao powder (or If you prefer cocoa)
2 Tbsp of powdered unsweetened carob (can be omitted)
1 Tbsp of raw unsweetened peanut butter
6 serving spoons of SugarFree Natura Stevia (add more for enhanced sweetness but be sure to taste)
1 Tbsp of vegan “butter” spread
A pinch of pink Himalayan salt
- Garnish Toasted almond flakes
Toasted Coconut flakes - 1 tsp fresh lime zest
Preparation
- Preheat the oven to 180 degrees
Make sure to grease your cake pan (20 cm max diameter)
In a mixing bowl combine all the dry ingredients: almond flour, bicarb of soda, SugarFree Natura sweetener & cacao powder – mix well
Now in a food processor (or a blender if you don’t have one) mix all the wet ingredients: avos, egg replacer, coconut yoghurt, coconut cream, vanilla essence, almond milk and lemon zest – blend until smooth
Fold wet mixture into the flour mix and blend thoroughly – add a handful of cacao chips
Spread mixture into cake pan
Bake for 40 minutes
Just before removing check middle of the cake to see if cooked through – if still moist at the bottom, don’t worry it will set further in the freezer
Remove cake pan round and allow to cool (can be put in freezer to cool quicker) - Prepare icing
- Mix all icing ingredients in food processor until smoothWhen cake has cooled, smear icing on top of cake
Garnish and put back in the freezer until serving
(The almonds may go soft after a few hours – so serve soon after cake has set in freezer)
