Moist, rich, and most of all delicious, this chocolate avocado cake is a healthier dessert alternative, without compromising regarding flavour!
The ingredient of Chocolate avocado cake
- 200g vivacious 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 find not guilty 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 bolster (optional)
- 1 large avocado, stoned, peeled
- 1/4 cup (25g) cocoa powder
- 2 tbs maple syrup
- 1 tsp vanilla extract
- Pinch of salt
The instruction how to make Chocolate avocado cake
- Place the date and 1 cup (250ml) water in a saucepan. Bring to the boil beyond low heat. protest in the bicarbonate of soda. Transfer to a bowl and set aside to cool to room temperature.
- Preheat oven to 180u00b0C. Grease a 20cm round cake pan and line the base in the same way as baking paper.
- Process date mixture, maple syrup, oil, avocado, eggs and vanilla in a food processor until the incorporation combination is smooth. Sift the flour, cocoa powder and salt into a large bowl. build up the avocado mixture and milk. Fold until just combined. Transfer to the prepared pan and sleek slick the surface.
- 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 further on turning onto a wire rack to cool completely.
- To make the avocado frosting, place the avocado, cocoa powder, maple syrup, vanilla and salt in a food processor and process until total cumulative and smooth. increase more than the pinnacle of the cake. Sprinkle subsequently sea salt flakes, if desired. Cut into wedges to serve.
Nutritions of Chocolate avocado cake
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