HEALTHY CHOCOLATE CAKE
16 People
270 Cals
HEALTHY CHOCOLATE CAKE
16 People
270 Cals
About the recipe
Gluten-Free | Dairy-Free | Naturally Sweetened | Rich & FudgyThere's something incredibly comforting about a rich slice of chocolate cake, especially when it's made with wholesome ingredients that leave you feeling as good as they taste.This is one of my oldest and most-loved recipes, and it's been a favourite in my kitchen for years. Deeply chocolatey, wonderfully moist and naturally gluten-free, it's the kind of cake that's perfect for birthdays, celebrations or simply enjoying with a cup of tea.Made with almond flour, antioxidant-rich cocoa and heart-healthy extra virgin olive oil, every slice is packed with nourishing ingredients. Instead of refined sugar, it's gently sweetened with pure maple syrup, while the creamy avocado chocolate frosting adds healthy fats and an irresistibly silky finish.No one ever guesses it's gluten-free, dairy-free and made without refined sugar. It's simply a beautiful chocolate cake that everyone loves.Makes 1 x 20 cm cake Double the recipe for a beautiful two-layer celebration cake.
Nutrition Per Serving
270
Calories
19g
Fat
3g
Saturates
9g
Sugars
35mg
Salt
8g
Protein
17g
Carbs
6g
Fibre
Ingredients
Chocolate Cake
- 125 ml extra virgin olive oil, macadamia oil or avocado oil
- 125 ml unsweetened almond milk
- 125 ml pure maple syrup
- 4 free-range eggs
- 2 teaspoons vanilla extract
- 2 generous teaspoons gluten-free baking powder
- 60 g cocoa powder
- 300 g almond flour
- Pinch sea salt
Chocolate Avocado Frosting
- Double the frosting if you'd like a thicker finish or are making a layered cake.
- 1 ripe avocado skin and stone removed
- 60 ml pure maple syrup
- 125 ml coconut cream or coconut yoghurt
- 2 teaspoons vanilla extract
- 30 g cocoa powder
- Pinch of sea salt
Method
- Preheat the oven to 160°C fan-forced (320°F).
- Line a 20 cm round cake tin with baking paper.
- In a large bowl, whisk together the olive oil, almond milk, maple syrup, eggs and vanilla until smooth.
- Add the baking powder, cocoa powder, almond flour and sea salt. Stir gently until just combined.
- Pour the batter into the prepared cake tin and smooth the surface.
- Bake for 45 minutes, or until the centre springs back lightly when touched and a skewer inserted into the middle comes out clean. I like to remove the cake 5 when it's still stlightly fudgy inside so it's moist and beautiful when you eat it.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, place all of the frosting ingredients into a blender and blend until completely smooth and creamy.
- Spread generously over the cooled cake.
- Serve plain and simple or top with fresh blackberries, figs or berries if desired.
- Store in the refrigerator until ready to serve.
Notes & Inspiration
This cake keeps beautifully for up to 5 days in the refrigerator.
It's perfect for birthdays, afternoon tea and special celebrations.
Double both the cake and frosting recipes to make a stunning two-layer celebration cake. The batter can also be divided into 12 cupcakes. Bake for 20–25 minutes or until cooked through.
Top with fresh blackberries, raspberries, strawberries, figs or pomegranate for an elegant finish. Extra virgin olive oil gives the cake wonderful richness and a subtle fruity flavour, while avocado oil or macadamia oil are equally delicious alternatives. The avocado frosting is naturally creamy, rich in healthy fats and beautifully chocolatey without needing butter or icing sugar. Serve with fresh berries or a spoonful of coconut yoghurt for an extra special dessert. Variations Espresso Chocolate Cake
Add 1 teaspoon of instant espresso powder to deepen the chocolate flavour. Orange Chocolate
Add the finely grated zest of one orange to the cake batter. Nutty Crunch
Scatter toasted hazelnuts, almonds or pistachios over the frosting before serving.
It's perfect for birthdays, afternoon tea and special celebrations.
Double both the cake and frosting recipes to make a stunning two-layer celebration cake. The batter can also be divided into 12 cupcakes. Bake for 20–25 minutes or until cooked through.
Top with fresh blackberries, raspberries, strawberries, figs or pomegranate for an elegant finish. Extra virgin olive oil gives the cake wonderful richness and a subtle fruity flavour, while avocado oil or macadamia oil are equally delicious alternatives. The avocado frosting is naturally creamy, rich in healthy fats and beautifully chocolatey without needing butter or icing sugar. Serve with fresh berries or a spoonful of coconut yoghurt for an extra special dessert. Variations Espresso Chocolate Cake
Add 1 teaspoon of instant espresso powder to deepen the chocolate flavour. Orange Chocolate
Add the finely grated zest of one orange to the cake batter. Nutty Crunch
Scatter toasted hazelnuts, almonds or pistachios over the frosting before serving.
