Chocolate Cake (with hidden vegetables!)

This Chocolate Cake is Gluten Free, Nut Free and can be made Dairy Free. It tastes just like a ‘normal’ chocolate cake and can be decorated however you choose. The frosting is made using avocados instead of butter. Plan ahead and make the frosting a day before the party as this will eliminate the avocado taste.

SERVES: lots

PREPARATION TIME: 10 minutes

COOKING TIME: 35 minutes

INGREDIENTS:

CHOCOLATE CAKE:

2/3 cup Coconut Flour

1/2 cup Cocoa, unsweetened

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 teaspoons Baking Powder

6 Eggs

1/2 cup puréed steamed Carrot or Cauliflower, or pureed roasted Sweet Potato or Pumpkin

1/2 cup Maple Syrup (rice malt syrup can be substituted)

3/4 cup Milk (of choice)

1 tablespoon Vanilla Extract

 

CHOCOLATE FROSTING

2 large ripe Avocados (or 4 small ones)

1 Tablespoons Vanilla Extract

1/2 Cup Cocoa, unsweetened

1/2 Cup Maple Syrup

1-2 Tablespoon Cream (use coconut cream fir dairy free)- depending on how thick you want the frosting to be.

 

Method:

CHOCOLATE CAKE

1. Preheat oven to 175C/350F
2. Grease an 8 inch (20cm) cake tin.
3. Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
4. In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
5. Add the purred carrot (or vegetable of choice), maple syrup, milk and vanilla extract and continue to mix until combined.
6. Add the dry ingredients into the wet ingredients.
7. Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about 1 minute so that the batter is fluffy.
8. Pour the batter into the tin and smooth out the top. Bake for 30-35minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing and frosting.

FROSTING

1. Remove the pip from the Avocado and spoon the pulp into a blender.
2. Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
3. Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
4. Add the whipped coconut cream and process until combined.
5. Store in fridge until ready to use.

Note: this frosting tastes best the day after it has been made. Make sure you use ripe, mushy avocados.

 

Recipe Submission by Lisa McInerney from Mummy Made.It Lisa McInerney is a mum and a Chiropractor from Victoria who has a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, www.mummymade.it, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!