Julio Iglesias’ Agua Dulce Agua Sala plays in full volume as in the centre view of the camera, a chocolate cake – this chocolate cake – spins around rhythmically to the beat of the song; exotic fruits dance joyously in rings around it, fireworks explode in a multitude of colours, all while keeping the cake at centre focus. Exuberant and rapturous red squirrels join paw-to-paw in a circle around, bright eyed and bushy tailed, and join the celebration of a cake from nature. The pièce de résistance which is the beauteous cake, swirls upwards and the spectacular spectacle comes to an extravagant finale on a podium decorated with rose, lily and dahlia flowers; the bottom line is, the cake is good, really good. Made with NO refined sugar, is gluten free AND tastes great, this cake is a must-try. Decadent, chocolatey and all the other wonderful things you would expect from an ordinary (innutritious) chocolate cake, this recipe brings all those things — and more…this cake is such a healthier option! The healthiness doesn’t stop at the cake itself, either. No, the frosting is ALSO au naturel, made with avocado instead of butter, and honey or maple syrup instead of refined sugar, and no, it doesn’t taste weird, it tastes exactly how a frosting should be: rich in chocolatey luxuriousness, complete with sweet sweet strawberries. Try it for yourself, here’s the recipe:
20 minutes (cake)
10 minutes (chocolate frosting)
You will need…
(For the cake)
🍁 160ml almond milk
🍂 6 tbsp locally sourced honey or maple syrup
🍁 4 tbsp vegetable oil
🍄 1 1/2 tsp vinegar
🍂 95g almond flour (or coconut or plain flour)
🍁 35g cocoa powder
🍂 1/2 tsp salt
🍁 1 tsp bicarbonate of soda/baking powder
(For the chocolate frosting)
🍁 30g cocoa/cacao powder
🍄 1 ripe avocado
🍂 4 tbsp locally sourced honey or maple syrup (adjust to taste)
How to make:
1) Preheat your oven to 175°C and line the bottom of a round tin (no more than 8″) with baking paper. In a bowl, whisk together all the wet ingredients (milk, honey/maple syrup, oil, vinegar) and set aside.
2) In a separate bowl, add the dry ingredients (flour, cocoa, salt and BOS) and mix together. Add the wet ingredients into the dry and whisk until smooth.
3) Pour into the tin and bake for 20 – 25 minutes, until a knife inserted into the middle comes out clean (if mixture is still on the knife, bake for longer as it’s uncooked).
4) Wait until it has cooled before gently using a knife to scrape around the edge of the tin, to remove the cake.
(For the frosting)
1) Use a hand blender to mix the avocado until smooth.
2) Add the cocoa powder and honey/maple syrup, stir in, and blend again if necessary to get rid of any lumps of avocado.
3) That’s literally it, ready to smooth onto the cake! (Refrigerate for around 10 minutes to firm up the frosting before applying if necessary).