Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 10 people
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Difficulty level: 3 out of 4
10 Ingredients
- 1 cup icing sugar, sifted (for frosting)
- 3teaspoons vanilla extract (save 1 tsp for frosting)
- 2 avocado (save 1 avocado for frosting)
- 1 1/2teaspoons bicarbonate of soda
- 1 1/2 cup spelt flour
- 3/4 cup cacao powder (save 1/4 cup cacao powder for frosting)
- 1 cup unsweetened Greek yoghurt
- 100milliliter olive oil
- 100grams almond meal
- 1/4 cup macadamia oil
Nutrition per serving
1870kJ / 448Cal
1870 Kilojoules or 448 Calories
21% of daily energy intake*
Protein
8.6grams
Fat
27.5grams
Carbs
40.0grams
Sugars
22.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 180°C. Grease a 20cm springform cake pan and line base with baking paper.
Step 2 of 4
Sift the spelt flour, cacao powder and bicarbonate of soda together into a bowl. Stir in the almond meal and 1 cup coconut sugar. Scoop the avocado flesh into a food processor with the yoghurt, macadamia oil and vanilla and process until smooth. Add avocado mixture to the dry ingredients and stir until well combined.
Step 3 of 4
Transfer the mixture to the prepared pan and bake for 40 minutes or until cooked when tested with a skewer. Remove from oven and cool in pan for 10 minutes. Remove from pan, transfer to a wire rack and cool completely.
Step 4 of 4
For the frosting, scoop the avocado flesh into a food processor. Add the icing sugar, cacao powder and vanilla extract, then process until smooth and creamy. Spread frosting over the cooled cake to serve.
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