I didn’t think that I would end up sharing the recipe to this cake. I made it ages ago because I was making a huge batch of my chocolate almond long tart to demonstrate at a health/cooking workshop. I may have overestimated how much I needed so I ended up turning the leftovers into a cake like this. It’s not a new recipe, just literally put in a different mold and added different toppings. I thought I might as well take a photo because it was an easy way to get extra content for my Instagram.
This cake is one of my most favourite recipes because it’s so heavy on the chocolate! I really enjoyed having it in my freezer and munching away at it after the workshop, it was also really handy to have to serve to guests. The only thing I want to add before sharing the recipe is choose a chocolate that is appropriate for you to use. We had one lady at the workshop that suffered from horrible eczema and she was so strict about no refined sugar so she couldn’t have any of the cake. Personally, although I also avoid refined sugar most of the time, since I always eat and choose dark chocolate I’m not too fussed because the sugar content in dark chocolate is fairly low. I always opt for at least 80% which doesn’t have that much sugar at all, but if you are very sensitive choose your favourite naturally sweetened chocolate instead. In the original recipe, I did use a naturally sweetened chocolate but for the workshop, I wanted to save money and used more normal chocolate instead. Considering my healthy chocolate is $8 for half a block and I needed about 20 of them, I just couldn’t justify the price.
For hormone health, I think this dessert is more suited to the progesterone dominant luteal phase. It is very rich, full of healthy fats as well as magnesium-rich almonds and chocolate. The almond chocolate combo is a go-to for me to combat PMS and help build adequate progesterone. Its also quite a heavy dessert so one that I’m more inclined to eat when my appetite is increased in the second half of the month.
This recipe is vegan, gluten-free, dairy-free, refined sugar-free and delicious! enjoy!
Equipment you will need
| Raw Vegan Avocado Cake | Print |
- FILLING:
- 2 cups coconut cream
- 200 g dark chocolate, chopped
- ⅓ cup maple syrup
- ½ cup almond butter
- CRUST:
- ½ cup oats ( gluten-free if necessary or use quinoa flakes instead)
- 1 cup blanched almond meal
- ½ cup cacao powder
- 2 TBSP grapeseed or sunflower oil
- pinch salt
- 2 TBSP maple syrup
- blueberries and blackberries as garnish
- For the crust: whiz the oats in a blender or food processor until they become a flour.
- Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
- Press the mixture evenly on the base of a lightly greased cake tin
- Bake the crust for 12 - 15 minutes at 180 C
- remove from the oven and allow to cool completely before adding the filling
- For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You can use a double boiler if you wish. You should get a very thick smooth consistency.
- Pour over crust and place in the freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge. Garnish with berries and enjoy
