Nothing beats a rich, decadent chocolate cake. I still remember baking them during the school holidays with my best friend and her mum when I was a kid, and that luxurious moment of satisfaction after the cake went into the oven and we were given the bowl to lick.
Fast track several decades and we’ve become increasingly concerned with the health of our children and the foods they eat. I feel there should always be a place for sweet treats, and baking from scratch not only gives kids a better understanding of what’s going into their food, but also helps them learn how treats should fit into their lives.
While I do strive to be healthy the majority of the time, I don’t believe in completely avoiding sugar as I’m an everything-in-moderation girl. However, I do like to use organic sugars whenever possible as the quality of ingredients is just as important to me when feeding my family. In our household we always use organic produce when we can, and real vanilla extract rather than imitation vanilla essence.
Here’s my recipe for a healthier version of chocolate cake (complete with icing!) that’s sure to be a hit with the whole family. Avocados are the perfect fruit to add into desserts because of their creamy texture and low key flavour. Packed with vitamins, minerals, fibre and healthy fats, adding them into your chocolate cake will boost it with nutrients you wouldn’t normally get in your usual everyday chocolate cake.
Chocolate Avocado Cake
- 2 ripe avocados, flesh scooped and well mashed
- 2 cups flour
- 1 cup Chelsea Organic Raw Sugar
- 1 1/2 cups coconut milk
- 2/3 cup cocoa powder
- 1/2 cup boiling water
- 2 tsps baking powder
- 2 tsps baking soda
- 2 tsps vanilla extract
- Pinch of salt (boosts the chocolate flavour)
ICING
- 2 ripe avocados, flesh scooped and well mashed
- 1 cup Chelsea Organic Coconut Sugar
- 1/2 cup dark chocolate chips
- 2 tsps vanilla extract
- Desiccated coconut (optional, to decorate)
- Berries (optional, to decorate)
Method
CAKE
Preheat oven to 180°C (160°C fan-forced oven). In a large mixing bowl, mash avocados until smooth.
Add vanilla extract and coconut milk, stir to combine.
Sift in flour, baking powder, cocoa powder, baking soda and salt. Stir to combine, adding a little boiled water at a time until mixture is relatively smooth and even.
Line the base of a 23cm springform cake pan with baking paper and grease edges of pan with a little oil or butter. Pour half the cake mixture into the pan and bake for 20-25 minutes or until clean toothpick inserted in centre of cake comes out clean. Place on wire rack and allow to fully cool. Repeat with other half of cake mixture.
Mash avocados until smooth. Add vanilla extract. Beat with an electric beater and slowly add in the sugar until fully combined.
Top one cake with half of the icing. Stack second cake on top and spread remaining icing on top. Sprinkle with desiccated coconut across icing and add a stack of berries in the center to decorate.
Thanks to #chelseasugar for teaming up with me for this post
Find more delicious recipes for these school holidays at chelsea.co.nz.
WIN: A $50 Chelsea Sugar prize pack!
I’d love to hear your recipe creations or favourite recipes you plan on making with the kids these school holidays. Fill out the entry form, then comment below and let me know for an extra entry to win a $50 Chelsea prize pack!
This competition has now closed
– You may enter once each day.
– Competition closes Thursday 6 October 2016 at midnight.
– This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook or Instagram.
– Open to New Zealand residents only.
– Winner/s details will be provided to prize promoter and will be notified directly.
– Winners will be announced on our winners page.
– For a full list of terms & conditions, view our Terms & Conditions page.
Images / NZ Real Health