wellbeing-brand-logo

Journal of Inspired living

Chocolate, Avocado and Berry Cake Recipe

written by Christie Connelly

vegan dessert eatwell

Vegan Chocolate, Avocado and Berry Cake Recipe

Credit: Christie Connelly

This delicious Chocolate, Avocado and Berry Cake caters to many intolerances as it’s dairy-, egg- and gluten-free and vegan. It gets a lovely richness from the natural unsaturated fat sources of avocado and cold-pressed olive oil. The texture is a cross between a pudding and a very moist cake, thanks to the short baking time.

Serves: 8–10

Ingredients

Method

  • ½ cup avocado flesh (approx. ½ large avocado)
  • 150g coconut sugar, plus 1 tbsp extra
  • 1 tsp pure vanilla extract or powder
  • 75mL cold-pressed light olive oil
  • 250mL unsweetened drinking coconut milk (in carton)
  • 3 tbsp raw cacao powder (or cocoa)
  • 1 tsp freshly ground coffee (or instant)
  • 175g gluten-free plain flour
  • ½ tsp bicarb soda
  • 2 tsp baking powder
  • 3 tbsp dairy-free choc chips
  • ½ cup sliced strawberries
  • ½ cup blueberries
  1. Heat oven to 170°C. Grease and line 20cm round cake tin.
  2. Add avocado, coconut sugar, vanilla, olive oil and milk to blender. Blend on high for 1 min or until smooth. Add cacao, coffee, gluten-free flour, bicarb and baking powder and blend for 30 secs, until smooth. Add choc chips and pulse 2–3 times to combine. Pour into cake tin.
  3. Arrange strawberries and blueberries on top of cake, pressing in slightly. Sprinkle over extra 1 tbsp coconut sugar and bake for 30 mins. It will still have a slight wobble in the centre.
  4. Cool in cake tin for 10 mins before turning onto rack to cool completely. Best served at room temperature.




  

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

MORE INSPIRATION