Serves: Makes one cake, 12 servings Macros: 421 kcal, fat 24g, carbs 47g, fibre 6g, protein 6g INGREDIENTS For the cake Coconut oil, for the tin 3 avocados 7 tablespoons almond butter 8 tablespoons raw cacao powder, plus more to dust (optional) 11 tablespoons maple syrup 140g ground almonds 3 tablespoons chia seeds For the frosting 4 tablespoons coconut oil 4 tablespoons raw cacao powder 4 tablespoons maple syrup Directions: Preheat the oven to 180°C (fan 160°C). Oil a 20cm cake tin with coconut oil; I don’t line it with baking parchment as my ‘tin’ is made from silicone. If yours isn’t, you might want to.
Scoop the avocado flesh out of the skins; discard the stones. Add avocados to a food processor with all the other ingredients and blend until smooth. Scrape batter into prepared tin and level the top. Bake for 30 minutes, or until a knife inserted into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning out of the tin. Sift over a little more cacao powder, if you like, to serve, as we did for the photo, or make the frosting. For the frosting, warm the coconut oil in a small saucepan just until it melts. Stir in all the other ingredients until you have a smooth, glossy glaze. Use it to frost the top of the cold cake, then leave to set.