This Valentine’s Day, treat yourself, or your special someone to this easy and delicious – yet heart healthy dessert!
Adapted from http://minimalistbaker.com/ and http://www.coffeeandquinoa.com/, the recipe below contains no refined sugar or grains, making it a healthier alternative to store-bought or common recipes for chocolate cakes.
Bonus: The “frosting” contains omega-3-rich avocados, which contain the good fat that has been shown to help reduce bad cholesterol and lower triglyceride levels. Plus, they’re high in other heart- healthy nutrients such as fibre and potassium-along with a variety of vitamins and minerals.
If you give it a try, let us know what you think in the comments below!
For the cake
- 1 1/2 cups unsweetened almond milk
- 2 tsp apple cider vinegar
- 1 1/4 cups unsweetened applesauce
- 1/2 cup strong brewed coffee
- 2/3 cup melted coconut oil
- 2 tsp pure vanilla extract
- 2 cups + 2 tbsp whole wheat pastry flour
- 1 1/3 cups organic cane sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
For the frosting
- 2 ripe avocados, halved and pitted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- few pinches kosher salt
- Preheat oven to 350°F (176o C) and lightly spray 2 8-inch round cake pans or one large rectangular pan with nonstick spray. Dust with cocoa powder, shake out the excess and set aside.
- Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
- Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired.
- Divide batter evenly between your 2 cake pans or rectangular pan.
- Bake 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before frosting.
For the frosting
- Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
To assemble the cake
- Once the cake is cooled, frost generously with frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake).
- Refrigerate before serving. The cake can be served immediately, but I like it best after it has been refrigerated overnight.