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Home » Chocolate Fudgy Almond Cake

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.