Chocolate, Avocado and Berry Cake Recipe

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
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