This chocolate cake may not seem like a healthy dessert. But do not get mistaken! In fact, it contains all natural ingredients, good quality chocolate and a secret green ingredient for creamy filling and frosting! It would also make a great birthday cake as it is so simple and can be nicely decorated with literally anything.
Keep in mind that quality matters. I strongly recommend using high quality dark chocolate (you can even make your own) as well as good quality flour. I make this cake using wholemeal rye or spelt flour and it turns out great every time. So if using white flour, make sure you get the consistency right as it may require a slightly different ratio. The batter should be quite thick and creamy, it is also extremely important to whisk it properly with your hand or a mixer. By whisking you get some air bubbles to the batter. These help the cake to rise properly.
I would also love to mention the baking utensils I used. It is best to use loose based cake tin as it is usually the easiest to get your cake out of. For this cake, I used UK made UTENSA cake tin that has 15 cm in diameter. My tin does not have a loose base but I oiled and subsequently dusted it with flour before baking and the cake came out easily and completely unharmed. The fact that this brand is a traditional British brand that still makes bakeware in the UK is one of the main reasons I wanted to try their products.
- 3 tbsp (45 g) cacao powder
- 4 tbsp (40 g) coconut nectar
- 150 g wholemeal OR white rye/spelt flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 215 ml plant milk OR water
- 45 ml vegetable oil
- 1 tbsp lemon juice OR vinegar
- 1 vanilla pod, seeds scraped out
Filling and frosting
- 100 g good quality dark chocolate (I used 85-90 %)
- 3-5 tbsp date syrup/maple syrup/honey (depending on how much sweetness you prefer)
- 2 tbsp plant-based milk/water
- 1 big avocado (cca 150 g)
- 1 vanilla pod, seeds scraped out
- First make a cake. Preheat your oven to 180 °C. Mix all the dry ingredients and add plant milk/water, oil, lemon juice/vinegar as well as vanilla. Whisk for several minutes until everything well combined. We need to get some air bubbles into the batter, so it is important to keep whisking for a while (you can also use a stand mixer if you prefer). The batter should be quite thick, but still runny.
- Oil your cake tin and dust it with a little flour. Pour the mix into the cake tin (mine has 15 cm in diameter) and bake approximately 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Always do a toothpick test as the cooking time may vary depending on the flour you use or your oven. Take the cake out of the tin and let cool down completely.
- In the meantime, prepare filling (and frosting). Melt chocolate in a bain-marie (water bath). Let it cool to a room temperature and blend it with avocado, honey/maple/date syrup, plant milk/water, vanilla.
- Cut your cake in half horizontally (it is also possible to cut in three parts so that you have a taller cake). Spread most of your filling evenly on the bottom part of the cake, then cover with the other half and gently push. Use your remaining filling as a frosting on the top and sides of the cake. Work with spatula to evenly distribute the frosting. Once this is done, let sit in your fridge for an hour or two.
- Decorate with coconut flakes and edible flowers (I used dried marigold petals) before serving.
Note: You can also add sliced bananas (or other fruit) in the middle between the two cake layers. When spreading your avocado-chocolate filling on the bottom layer, add some banana slices and then some more filling on them. Cover with the top cake layer and gently push.