This fantastic Healthy Flourless Chocolate Cake is awesome. Luckily enough, this beauty won’t get you spending too much time in the kitchen…So go ahead and take a look at these ingredients. I hope you like it.
INGREDIENTS
For the cake
- 1½ cup organic cacao powder
- 3 ripe avocados
- 1 cup date paste
- ¾ cup full fat coconut milk
- 6 large eggs
- ¾ cup (6) egg whites
- ½ cup water
- 2 tsp pure vanilla extract
- ½ tsp salt
For the icing
- 1 cup organic cacao powder
- ½ cup date paste
- ½ cup full fat coconut milk
- ¼ cup coconut oil, melted
- ½ cup warm water
Garnish ideas
- Canned coconut milk
- Small fruits, such as gooseberries, raspberries or strawberries
- Cacao nibs
- Unsweetened coconut shavings
- Fresh mint leaves
INSTRUCTIONS
For the cake
- Preheat oven to 375F
- Line bottom part of a spring form pan with aluminum foil and fold the edges under it. Assemble pan by putting rim back in place, then bring aluminum foil up around the exterior of the pan. Grease bottom and interior of the pan with coconut oil. Set aside.
- In your food processor, add avocados and date paste and blend until well combined and super smooth and creamy.
- Add eggs and process until smooth.
- Add the rest of the ingredients and process until well incorporated.
- Transfer your cake batter to reserved pan and bake in the oven for 28-30 minutes, until top appears darker pretty much all over. Be careful not to overcook.
- Turn the oven off, crack the door open and leave your cake in to cool for an hour or two, then transfer to the refrigerator and cool completely, at least 8 hours.
For the icing
- In your food processor, add all ingredients except cocoa powder and process until well incorporated.
- Add cocoa powder, about ¼ cup at a a time, and process until smooth and creamy with each addition.
- At this point, your icing should have the consistency of chocolate pudding. If you find that it is a little bit too stiff, you can help loosen it up a bit by setting over it a double boiler and whisking it gently until it has reached the desired consistency.
- Take cake out of the refrigerator and place id upside down on a serving plate.
- Pour icing right in the middle of the cake and spread it gently all the way to the edge.
- Drizzle coconut cream over icing and decorate with berries and mint leaves, if desired
