Vegan Chocolate, Avocado and Berry Cake Recipe

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

=R1=

Chocolate, Avocado and Berry Cake Recipe

By: Christie Connelly

This delicious 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.


Servings

8–10

Prep time

Cook time

Recipe


Ingredients

  • 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

Method


  • Heat oven to 170°C. Grease and line 20cm round cake tin.
  • 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.
  • 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.
  • Cool in cake tin for 10 mins before turning onto rack to cool completely. Best served at room temperature.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Christie Connelly

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.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu