Health

Chocolate Avocado Cake

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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.

avocado 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.

avocado chocolate cake 2
Beat in Chelsea Organic Raw Sugar until mixed in.

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.

avocado chocolate cake 3
ICING

Mash avocados until smooth. Add vanilla extract. Beat with an electric beater and slowly add in the sugar until fully combined.

avocado chocolate cake 4
Melt the dark chocolate chips in a clean bowl over warm water. Once melted, add into the mixture and stir to combine.

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!

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Images / NZ Real Health

Ange is a personal trainer, yoga teacher, wife, and mother (with second bubba on the way!) based in Auckland, New Zealand.

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