Chocolate avocado cake

This is lovely dense cake… Not too sweet though, so it’s not overpowering if you ice it or serve it with ice cream or cream.

Instead of butter or oil, this torte uses the delicious, creaminess of avocado and richness of seed butter to provide the fats. Delicious and nutritious!

Don’t worry, despite the unusual ingredients, there’s no taste of the hidden avocado when it’s baked!

1 3/4 cups spelt flour (I use half white and half wholemeal) OR 1 1/2 cup GF flour mix
1/4 cup hemp seeds (optional)
2 tsp GF baking powder
3/4 cup coconut sugar*
2 tbsp cocoa
70g very ripe avocado
1 heaped tbsp sunflower seed butter (or other nut butter)**
1 cup milk of choice
1 tsp vanilla bean paste
3 tbsp aquafaba (liquid drained from a can of chic peas) OR 1 whole egg

*if you’re a sweet tooth or you are serving this uniced or in its own you might like to increase the sugar to 1 cup.

**Olive oil is a delicious substitution here for the nut or seed butter. Use 2 flat tablespoons.

Mix together all dry ingredients and whisk to combine evenly (Speed 5, 10 seconds). Set aside.

In your blender/processor/thermal cooker/bullet place the milk, avocado, vanilla, seed butter and aquafaba then blitz until smooth (Speed 6, 10 seconds, scrape down and repeat).

Add the wet mix to the dry mix and mix until well combined and smooth. (Speed 4, 8 seconds, scrape down and repeat).

Pour into a lined, greased cake tin or approx 14 regular muffin holes.

Bake in a preheated moderate oven for approx 40 minutes (for the cake) or 25 minutes for the muffins, or until a skewer comes out clean.

Allow them to cool and then ice as desired.

You could use; a simple melted dark choc ganache or just dust with pure icing sugar. I like to use an icing made from melting together tasteless coconut oil, seed butter, maple syrup, vanilla essence, whisk it until smooth and then add pure icing sugar till you get the consistency you want.