Our chocolate avocado has a delicious light cake base made with lime zest and coconut milk - its then topped with avocado, pistachio, and cocoa icing. We'd suggest using a blender to mix the icing, and leaving the cake to cool completely before decorating. This recipe takes just 20 minutes to prepare and 25 minutes to bake. Unlike our classic chocolate cake, this cake is completely dairy-free - but is just as rich and incredibly creamy.
Ingredients
- 175g Stork
- 150g soft brown sugar
- 3 beaten eggs
- 275g plain four
- 1 ½ tsp baking powder
- 3 limes
- 75ml coconut milk
For the icing:
- 1 avocado
- 35g cocoa powder
- 2tbsp maple syrup
- 1tsp vanilla extract
- 25ml coconut milk
- 20g pistachios
WEIGHT CONVERTER
Method
- Heat the oven to 170C, gas 3. Grease and line a 18cm round cake tin. Beat the Stork with the soft brown sugar until pale and creamy. Next, alternately, mix in 3 beaten eggs, adding one-third of the flour (with 1½tsp baking powder added). Add the zest of 1 lime and the juice of 2, then mix in the coconut milk (at room temperature). Spoon into the cake tin and smooth the top. Bake for 25 mins.
- To make the icing: using a blender, mix the flesh from the avocado with the cocoa powder, maple syrup, vanilla extract and coconut milk.
- Once the cake is cooked and cooled, remove from the tin and spoon over the icing. Chop the pistachios and scatter over the cake to serve.
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