Ingredients
100ml olive oil
1½ cups spelt flour
½ cup cacao powder and ¼ cup cacao powder for frosting
1½ tsp bicarbonate of soda
100g almond meal
1 avocado and 1 avocado for frosting
1 cup unsweetened Greek yoghurt
¼ cup macadamia oil
2 tsp vanilla extract and 1 tsp vanilla extract for frosting
1 cup icing sugar, sifted for frosting
Method
1. Preheat the oven to 180°c (356 F) grease a 20cm springform cake pan and lineBase with baking paper
.2.
Sift the spelt flour, cacao powder and bicarbonate of soda together
into a bowl. Stir in the almond meal and 1 cup coconut sugar. Scoop the
avocado flesh into a food processor with the yoghurt, macadamia oil and
vanilla and process until smooth. Add avocado mixture to the dry
ingredients and stir until well combined.
3.
Transfer the mixture to the prepared pan and bake for 40 minutes or
until cooked when tested with a skewer. Remove from oven and cool in pan
for 10 minutes. Remove from pan, transfer to a wire rack and cool
completely.
4.
For the frosting, scoop the avocado flesh into a food processor. Add
the icing sugar, cacao powder and vanilla extract, then process until
smooth and creamy. Spread frosting over the cooled cake to serve.
Tips: Avocado and yoghurt make a great substitute for butter in this cake, meaning there’s less saturated fat.
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