Rich chocolate fudge cake that also happens to be grain-free and sugar free. Your tastes may ask you to add more honey than this, but I found it perfectly sweet enough!
3 large or 4 small avocados, medium ripe, mashed
4 organic free range eggs
1/3 cup / 80ml honey or date syrup
1 cup / 125g unsweetened cocoa powder
1 cup / 125g almond flour
1.5 tsp / 10ml vanilla
3/4 tsp / 4g baking soda / sodium bicarbonate
1/2 cup / 75g chopped walnuts (optional)
Generous pinch of salt
1/2 avocado, medium ripe, mashed
1 tbsp / 15ml honey
1/2 cup / 60g unsweetened cocoa powder
2 tbsp / 30ml coconut oil
1 tbsp / 15g cacao nibs (optional)
Prepare the cake:
Preheat the oven to 350°F / 175°C. Blend all the cake ingredients apart from the chopped walnuts together in a food processor until smooth and creamy. Then fold in the chopped walnuts. Grease a cake tin with some coconut oil and pour the batter in. Optional: lick the bowl.
Bake for about 25-35 minutes until done. Allow to cool before adding the frosting.
For the frosting:
Blend all the frosting ingredients except for the cacao nibs together until smooth and creamy. Resist eating it all now. Spread it on the cake. Sprinkle cocoa nibs on top. Now you can eat it.