Chocolate Avocado Cake

Ingredients

200 g dates, pitted, chopped
1 tsp bicarbonate of soda
2 Tbs maple syrup
2 Tbs canola oil
100 g (about 1/2 avocado) avocado flesh
2 eggs
1 tsp vanilla extract
1 1/2 cups (225 g) self-raising flour
1/2 cup (50 g) cocoa powder
Pinch of salt
1/4 cup (60mL) milk
Sea salt flakes, to serve (optional)

Avocado frosting:

1 avocado, stoned, peeled
1/4 cup (25 g) cocoa powder
2 Tbs maple syrup
1 tsp vanilla extract
Pinch of salt

Method

Place the date and 1 cup (250mL) water in a saucepan. Bring to the boil over low heat. Stir in the bicarbonate of soda. Transfer to a bowl and set aside to cool to room temperature.

Preheat oven to 180 C. Grease a 20cm round cake pan and line the base with baking paper.

Process date mixture, maple syrup, oil, avocado, eggs and vanilla in a food processor until the mixture is smooth. Sift the flour, cocoa powder and salt into a large bowl. Add the avocado mixture and milk. Fold until just combined. Transfer to the prepared pan and smooth the surface.

Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 10 minutes before turning onto a wire rack to cool completely.

To make the avocado frosting, place the avocado, cocoa powder, maple syrup, vanilla and salt in a food processor and process until combined and smooth. Spread over the top of the cake. Sprinkle with sea salt flakes, if desired. Cut into wedges to serve.

Credits: Coles

Photo Credits: Coles