Download your free eBook today

Download Now!
Instagram Facebook-f
$0.00 Cart
$0.00 Cart

Recipes/Blog

Chocolate Fudgy Almond Cake

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

1 1/4 cups almond meal

1 1/2 cups gluten free plain flour

1 teaspoon baking powder

1/2 teaspoon bicarb soda

1/3 cup raw cacao

1 cup soy milk or plant-based milk

1 tablespoon apple cider vinegar

1 teaspoon vanilla

1⁄2 cup olive oil

1⁄2 cup coconut sugar

1⁄2 cup maple syrup

3/4 cup coconut yoghurt

1 flax egg (1 tablespoon flax meal and 3 tablespoons water)

Frosting

1 large avocado or 2 smaller avocados

3 tablespoons almond butter

1/3 cup cacao

1/3 cup maple syrup (add more sweetener to your liking)

Method

  • Place dry ingredients in a large bowl - flour, almond meal, cacao, baking powder in bicarb soda in a bowl and mix well.
  • Make the flax egg by mixing the flax meal and water in a small bowl and set aside.
  • Whisk apple cider vinegar and milk in a bowl until it foams slightly.
  • Add to the vinegar and milk, the flax egg along with the sugar, maple syrup, olive oil, yoghurt and vanilla. Mix.
  • Combine all ingredients together.  It’s best to add the wet ingredients to the dry ingredients and mix in slowly. 
  • Grease a round 20cm cake tin and pour mixture into the tin.
  • Bake at 180 degrees for 40 – 45 minutes.  Test by poking a skewer in.  If it comes out dry the cake is cooked.
  • Please note, this cake is an extremely moist cake and once cooked and cut will be quite moist and almost a bit wet and fudgy inside.
  • Frosting
  • Peel and pit avocado and place in blender along with rest of ingredients.
  • Blend until you get a smooth, thick frosting.
  • Taste to ensure it is to your liking. This frosting is not overly sweet, however add more maple syrup to create a sweeter version.
  • Once cake is cooled generously cover the cake in this divine frosting.

Newsletter

Enter your details for receiving FREE Ebook