Avocado Chocolate Mousse Cake

Happy Easter!

DF, Refined Sugar Free & GF (optional)

RECIPE

Ingredients:

Serves 8

Cake:

1 3/4 cups wholemeal flour (or GF alternative)

3/4 cup cacao powder

1 teaspoon sea salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 eggs

1 cup raw honey

1 cup unsweetened plant based milk

1/2 cup extra-virgin olive oil

2 teaspoons vanilla bean extract

1 cup boiling water

Frosting:

1 ripe avocado

1/2 cup cacao powder

1/2 cup raw honey

2 tablespoons coconut oil

1 teaspoon vanilla bean extract

1/4 teaspoon salt

Method

Preheat oven to 165ºC. Grease a round 8” cake tin with olive oil.

In a large bowl, mix flour, cacao, salt, baking powder and baking soda. Whisk until all ingredients are well blended.

Add in the eggs and whisk again. In the same bowl, combine honey, milk, olive oil and vanilla extract using a wooden spoon until you have a smooth consistency. Pour in boiling water and mix again. This will make the batter super thin and liquid like—this is okay!

Bake for 30-35 minutes or until a skewer comes out with small crumbs. Use this time to make your frosting.

Combine all frosting ingredients in a high speed blender and blend until smooth and creamy. Pour mixture into a small bowl and set aside in the refrigerator.

Once your cake is cooked, allow it to completely cool before frosting the top layer and sides. Decorate your cake with fresh fruit (I chose strawberries!). Store in the refrigerator for up to 2 days.