One Bowl Chocolate Cake
125 ml Grove avocado oil
125 ml almond milk
125 ml pure maple syrup
4 organic eggs
2 teaspoons vanilla extract
3 teaspoons gluten free baking powder
60 g dark cocoa powder or chocolate
300 g (3 cups) almond meal
PREHEAT oven to 160°C (320°F) fan forced.
COMBINE avocado oil, almond milk, maple syrup, eggs and vanilla into a bowl.
MIX well until combined.
SPOON into a 20 cm baking tin lined with baking paper.
BAKE The cake for 45 - 50 minutes or until cooked through.
REMOVE from the oven and cool.
GENEROUSLY spread with ganache or healthy avocado chocolate frosting and enjoy
NOTES AND INSPIRATION
To make the avocado frosting combine the flesh from 2 ripe avocados,
125 ml (½ cup/4 fl oz) pure maple syrup, 125 ml (½ cup/4 fl oz) coconut cream, 2 teaspoons vanilla extract, 60 g (½ cup/2 oz) dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake.