Chocolate Cake with Avocado Cacao Ganache

by | Jul 12, 2021 | 0 comments

Cake doesn't need to be a guilty pleasure any more! This gluten-free, dairy-free and refined-sugar free, Cacao Ganache Cake will satisfy your choc cravings. And, as a bonus, it's made from beautiful nutritious ingredients!

Yields16 ServingsPrep Time25 minsCook Time25 minsTotal Time50 minsDifficultyBeginner
Ingredients
Cake
 1/2 cup coconut yoghurt
 4 eggs
 1/2 cup coconut oil, melted
 300 ml coconut milk
 1 tsp vanilla essence
 1/3 cup coconut flour
 1 1/2 cup blanched almond meal
 1 1/2 tsp baking powder
Cacao Ganache
 2 1/2 ripe avocados
 1/4 cup maple syrup (add more/less depending on taste)
Garnish
 1/3 cup Changing Habits Cacao Chips, crushed a little (optional)
Directions
1

Preheat oven to 180 degrees celsius. Line 3 shallow cake tins with baking paper.

2

In a bowl, whisk the coconut yoghurt, eggs, coconut oil, coconut milk and vanilla essence.

3

While mixing, gradually sift the cacao powder, almond meal, coconut flour, baking soda and rapadura sugar. Add the salt and stir well. Add more coconut milk if the mixture is too thick.

4

Spoon an even amount of mixture into all three cake tins and smooth/press down with the back of the spoon.

5

Bake for 25 minutes and remove and cool on a wire cake rack. Cool completely before adding the ganache.

Cacao Ganache
6

Add all of the ganache ingredients into a food processor and blitz until smooth.

7

Ice the cake with the ganache in between each layer and on top and around the edges.

8

Sprinkle with cacao chips (optional).

9

Cut, serve and enjoy! Store in the refrigerator.

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Ingredients

Ingredients
Cake
 1/2 cup coconut yoghurt
 4 eggs
 1/2 cup coconut oil, melted
 300 ml coconut milk
 1 tsp vanilla essence
 1/3 cup coconut flour
 1 1/2 cup blanched almond meal
 1 1/2 tsp baking powder
Cacao Ganache
 2 1/2 ripe avocados
 1/4 cup maple syrup (add more/less depending on taste)
Garnish
 1/3 cup Changing Habits Cacao Chips, crushed a little (optional)

Directions

Directions
1

Preheat oven to 180 degrees celsius. Line 3 shallow cake tins with baking paper.

2

In a bowl, whisk the coconut yoghurt, eggs, coconut oil, coconut milk and vanilla essence.

3

While mixing, gradually sift the cacao powder, almond meal, coconut flour, baking soda and rapadura sugar. Add the salt and stir well. Add more coconut milk if the mixture is too thick.

4

Spoon an even amount of mixture into all three cake tins and smooth/press down with the back of the spoon.

5

Bake for 25 minutes and remove and cool on a wire cake rack. Cool completely before adding the ganache.

Cacao Ganache
6

Add all of the ganache ingredients into a food processor and blitz until smooth.

7

Ice the cake with the ganache in between each layer and on top and around the edges.

8

Sprinkle with cacao chips (optional).

9

Cut, serve and enjoy! Store in the refrigerator.

Chocolate Cake with Avocado Cacao Ganache
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