It may come as a surprise to know that I am not really a huge fan of chocolate cake. I mean, I love a good brownie, maybe a rich pudding or a mud cake. I love chocolate slices, biscuits, bliss balls which in recent years are all refined-sugar free and somewhat inclusive of wholesome ingredients (with the occasional indulgence at a nice restaurant because life is for living and dessert needs to be enjoyed!)
But I digress…
Chocolate cake for me has often been a bit boring. Dry, crumbly, barely tasting of actual chocolate and if there was no frosting, forget it. What’s the point?!
So, this cake is a bit of a revolution for me. No butter, no milk, no flour, no vanilla* and of course, no refined sugar in sight.
*that last omission was circumstantial – I had no vanilla and I was too impatient to go to the supermarket for one single ingredient. Yep, ridiculous I know.)
The ingredients list is so simple, you might be like me and have everything in your pantry/fridge already (you probably even have the vanilla) so you can get to baking ASAP!
The original recipe is from Teresa Cutter (thehealthychef.com) and I discovered it in the back pages of the Sunday magazine insert of a Melbourne newspaper last week. Hers uses honey/maple syrup in the cake and the frosting is a traditional chocolate ganache (yum) so feel free to hunt down the original and give it a go.
My adaptation uses rice malt syrup and the most ridiculously amazing and delicious chocolate frosting I have ever made. Seriously, it will blow your mind (probably more-so if you use the vanilla).
I give you Chocolate Avocado frosting! Yes, that’s right! No butter, not a bit of dairy, no powered sugar. And IT. IS. AMAZING.
I would love to know if you give this a try – it really is possibly the easiest recipe for a cake I have ever come across. I will be making it again soon so I can use the vanilla this time (at least, that’s the excuse I will use).
Until next time,
Olive Oil Chocolate Cake with Avocado Frosting
For the cake:
2.5 cups almond meal
1/2 cup raw cacao powder
2 tsp baking powder
3 eggs, organic if you can but DEFINITELY free-range
1/2 cup cold pressed extra virgin olive oil
1/2 cup almond milk
1/2 cup rice malt syrup
1 tsp pure vanilla extract
For the frosting:
1 just-ripe avocado (too ripe and the taste will be over-powering)
1/4 cup raw cacao powder
1/4-1/3 cup rice malt syrup
1 tbsp coconut oil
1/2 tsp pure vanilla extract
pinch of salt
For the cake: Preheat the oven to 180C (160C fan-forced). Line a 20cm round or square baking tin with baking paper.
Combine dry ingredients together in a bowl and mix well.
Throw all of the wet ingredients in with the dry mixture and mix form a smooth batter.
Pour the batter into your lined tin and pop into the oven for 40-45 minutes or until the cake is just cooked through. A slightly undercooked cake in these circumstances is welcome and probably preferred. Leave the cake in the tin for 5 minutes before turning out onto a cake rack. Allow to cool completely before adding the frosting otherwise it will be a bit of a mess and you will end up heating up the avocado (not exactly what you’re after!).
For the frosting: throw everything into your food processor and blend until smooth. You will need to scrape the down the side of the bowl every now and then to get all of the goodness in and the lumps out.
Transfer the frosting to a bowl* and pop it in the fridge to set for 30 mins or so. Or maybe until your cake has cooled (which you can speed up by also putting in the fridge. Just saying.)
*not essential, I just do this so I can wash the food processor bowl to pass the time.
Spread the frosting generously onto the cake (but save some to eat straight from the bowl). Enjoy with tea and good company.