Easy paleo chocolate cake made with avocado. Deliciously easy desserts for the paleo diet.
Ingreadient:
- 4 eggs
- 60ml (1/4 cup) pure maple syrup
- 1 teaspoon vanilla bean paste or pure extract
- 60ml (1/4 cup) coconut oil, melted
- 125ml (1/2 cup) Vitasoy Coconutmilk Unsweetened
- 30g (1/4 cup) raw cacao powder
- 30g (1/4 cup) coconut flour
- 1 teaspoon baking powder
- 1 teaspoon bi-carb
- Pinch sea salt
- 40g (1/4 cup) almond meal
- 1 medium ripe avocado (about 130g unpeeled weight)
- 30g (1/4 cup) raw cacao powder
- 2 tablespoons pure maple syrup
- 60ml (1/4 cup) coconut cream
- 1 tablespoon coconut oil, melted
Direction:
- Heat oven to 150°C. Grease and line a round 20cm cake tin
- Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined
- Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack
- Place all the icing ingredients into a food processor or blender and blitz until smooth
- If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake
