This gluten-free chocolate cake is divine! I made it for our family Christmas dinner to have after the lovely turkey we munched on. My motto is always make room for dessert, no matter how much you have eaten.
Chocolate cake and Christmas go hand in hand, especially when it’s filled with juicy berries and dark chocolate chunks. I have a beautiful relationship with dark chocolate as you all should have gathered by now so I doubled up on the fun for Christmas with this gluten-free chocolate cake.
You need to make the frosting first as it needs to go into the fridge beforehand to firm up.
For the frosting
- 1/2 large avocado
- 125g of coconut yoghurt or natural yoghurt
- Grated zest of 1 lime
- Juice of 1 lemon
- 40g of melted dairy-free margarine/coconut oil
How to make
-Blend all ingredients save for the melted butter in a blender
-Add your butter and mix until smooth
-Pour into a bowl and cover with cling film and refrigerate for 2 hours whilst making your cake.
- 3 mashed bananas
- 120g of date/maple syrup
- 40g buckwheat flour
- 50g of white gluten-free flour
- 50g of cacao powder
- 5 eggs
- 1tbsp vanilla extract
- 2tsp of baking powder
- 4 tbsp of melted dairy-free margarine/coconut oil
- 200g of dark chocolate melted
- 100g of dark chocolate squares
- 80g of coconut cream
- 200g of blackberries
How to make
1- Whisk your eggs so that they are light and fluffy
2- Add your mashed bananas and date syrup and mix
3-In a separate bowl, mix your flours, baking powder and chocolate chunks and add to the egg mixture
4- Add your melted butter, melted chocolate and coconut cream and mix
5-Finally add your berries and mix the mixture carefully. Save a handful of berries for the topping later.
6-Pour into a loaf tin
7-Bake for about 50 minutes until the cake is cooked at 180 degrees C.
8-Allow to cool first before frosting.
9-Layer on the frosting with berries on top
Heaven on a plate.
Christmas is hardly a time to count calories, so eat a slice or two even as was the case with me. One bite of this moist cake will have you wanting more and more.
If one of your New Years resolution was around healthy eating, well let’s face it, you will not succeed if you go cold turkey straight, you need to ease into it so a slice or two of this cake wont harm. Besides there are no refined sugars here and no butter is used. Plus cacao powder is a super powerful antioxidant, so really this cake is full of goodness:)
If you want to cut down on the sugar further, use 85% dark chocolate which is what I did.
Tell me how you all found it. Awesome right?
The avocado frosting can be used for any cake. It is a great healthy alternative to the usual butter cream frosting that are full of sugar and cheese. I usually make a banana and nut cake and sandwich some avocado frosting between the layers and on top, finishing with crushed pistachio nuts. Superb.