The World's Healthiest Chocolate Cake

This recipe I got out of the delicious magazine, but I have halved the quantities and cut the cocoa down a bit. It makes a giant two pans worth if you run with the original, which looks great once you’ve decorated as I love the look of a high cake, instead though I have used a mini cake tin and double stacked it so the hight is still there. If you run with the halved version you’ll also be saving some pennies as the ingredients are a bit pricey.

What you’ll need

1/2 cup of extra virgin (or I used Olive) avocado oil

1/2 cup of almond milk

1/2 cup of pure maple syrup

4 organic eggs

1 1/2 teaspoons of vanilla extract (or essence)

3/4 tablespoon of baking powder

50g cocoa

3 cups of almond meal

Avocado Frosting

1 ripe avocado

1/4 cup of maple syrup

1/4 cup of coconut cream

1 teaspoon vanilla essence

1/4 cup of cocoa powder

pinch of salt

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Prep

Preheat oven to 160c

Grease your cake tin and line the base and sides with baking paper.

Combine oil, almond milk, maple syrup, eggs and vanilla in a bowl and mix well. Add the baking powder, cocoa and almond meal and mix through until combined.

Place mix in the cake tin and tap the tin to level it.

Bake for approx 1 hour and 20 minutes until a skewer inserted in the centre comes out clean with moist crumbs.

Remove from the oven and cool completely.

Frosting

Place ingredients in a blender and whiz until smooth.

Refrigerate until ready to ice, when the cake has cooled.

Once cake is iced, keep refrigerated until ready to eat.