Are you really thinking that you have to give up all the sweet and indulging moments of your life just because you are vegan? Wrong, wrong, WRONG. Forget about the fact that this cake is without sugar, flour or dairy. Just focus on the fact that it is still sweet, creamy and chocolaty!
Before getting into the venture of vegan life I had had no idea what “those vegans” are eating, and I had imagined all of them being sad and grumpy for not being able to have cakes and sweets. Besides that I had no clue what else than guacamole one can use an AVOCADO for. Yes, there is an avocado in this recipe, together with the coconut milk it creates the creaminess of the raw chocolate frosting and adds some healthy fats to the cake. But you would have never imagined the avocado part if I kept my mouth shut, would you?
We all, really ALL, from time to time need to munch on something that tastes so good and forbidden that you are ashamed of having eaten already 2 pieces of it. And still wanting more… I am sure we all have these moments, whether it is a sunny day, grey and rainy weekend or the day when you want to have it “just because”. That day for me was when my mom had birthday and so this healthy, sugar- and flourless (at least no white flour) cake was born. And you can eat half of it without any guilt if you want too! Isn’t this the best fact about it?! The recipe for the cake base is taken from the amazing blog ” My new roots” by Sara Britton, check out her recipes, this lady is really inspiring!
So whether you want to make the cake “just because” and just for you or you want to share it with someone you love and at the same time do something good for them, go for this vegan chocolate cake version. I promise you will love it. So here you go:
1 cup of plant milk ( I used oat milk)
8 tbsp maple syrup (or any other sweetener)
5 tbsp coconut oil
1/2 tsp salt
1/2 cup cocoa powder (raw is always best)
2 tsp baking powder
2 cups almond flour
Chocolate frosting RAW
125 ml coconut milk
1/2 cup cocoa powder
1/4 cup water
1/2 tsp vanilla powder
7 tbsp maple syrup (or any other sweetener of your choice)
1 cup of frozen raspberries (or fresh if available)
Preheat your oven to 175°C. Oil a round cake form (mine has 28 cm diameter) with some olive oil and dust with almond flour, mix all the dry ingredients in a bowl, set aside. In a second bowl combine all the fluids: coconut oil, maple syrup and the milk, whisk together. Now add the dry ingredients to the fluids while whisking. When the oven has the right temperature bake the cake, for this diameter it should be ready after ca 35-40 minutes. Let it cool down.
P.S. Usually a cake is ready when you put a wooden tooth stick into it and it comes out dry. In this case the cake is still wet when you take it out, but it gets firm afterwards, so do not bake it too long (I almost burned mine…)
In your blender mix all the ingredients together. The mix will get thick as the coconut milk together with the avocado makes it very creamy. You might stop a few times and scrap it from the walls of the mixer, so everything gets blended well. The frosting is done!
Now spread it evenly on the cooled down cake and decorate it with raspberries. Mine were still frozen when I put them on the cake, just wait 10 minutes for them to thaw and your healthy chocolate wonder is ready to be munched on!
Even though it is so good for you that you could eat it totally by yourself, I recommend to share. Tastes best when eaten with others. Happy sunday<3 Aneta