Cake! : Chocolate Avocado Cakes - Rethink Central

Cake! : Chocolate Avocado Cakes

by | Dec 9, 2013 | Cake, Cake Ebook Recipe

“Incredibly, it’s both gluten-free and completely vegan.”
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To celebrate the launch of our newest cake-filled release, Easy Cake, No Mess, we’ve opened the vaults to give you a delicious recipe from our previous release, Cake! 12 Healthy Recipes.

This is one of the most popular recipes with clients and Rethink staffers. And unless you downloaded the full book, you’ve not had a glimpse of this cake yet.

Incredibly, it’s both gluten-free and completely vegan. Weirder still, it has avocado as one of the main ingredients. And it’s delicious.

If you’re looking for more recipes from Cake!, join sign up for our mailing list. You’ll get four sample recipes from the book free – plus, we’ll let you know when our latest masterpiece is available for download (and when we’re offering it absolutely free).

If four recipes aren’t enough for you, then head over to Amazon and get the full book for under a dollar (there’s a bargain for you).

And stay tuned for the launch of Easy Cake, No Mess, which has 24 new recipes – all of which are easy to make – and none of which require much clean up.

While you wait, enjoy this classic recipe. Don’t let the word vegan fool you; this cake has a delicious texture and is totally moreish.

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Ingredients

12 mini cakes per batch

180g (1 ½ cups) Buckwheat flour
85g (¾ cup) Cocoa powder
1 tsp Baking powder
¾ tsp Bicarbonate of soda (Baking soda)
¾ tsp Salt
1 medium Avocado, pitted, peeled and diced
175ml (¾ cup) Rice milk, or almond if preferred
75ml (1/3 cup) Coconut Oil
250ml (1 cup) Pure maple syrup
2 tsp Vanilla extract

Baking Instructions

Preheat oven to 180°C (350°F, Gas mark 4). Line a 12-cup muffin pan with paper liners or use coconut oil to grease the sides.

In a large bowl, sift the flour, cocoa powder, baking powder, bicarbonate of soda (baking soda), and salt together.

In a blender or food processor, puree the avocado, milk, oil, maple syrup and vanilla extract together. It has to be smooth and creamy without any lumps. Stir the wet mixture into the flour mix, but be careful not to over mix.

Divide the batter evenly among the 12 cups and bake for about 25 minutes or until a toothpick inserted in the centre of the cupcake comes out with crumbs attached. Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. Remove the cupcakes from the pan and allow to cool completely.

Baking Tip:

The avocado is essential to holding this cake together in the absence of eggs. Look for a ripe avocado that depresses slightly when pressed for best results.

… store cupboard substitutions

If you do not need to make a strictly vegetarian cake, you can be a bit more flexible with substitutions, such as cow’s milk for rice milk. However, almond or coconut milk will work best.

On the flour side, whole meal is the best substitute, though plain or all purpose flour will also work. If you can’t get your hands on avocado oil, vegetable will work, though it isn’t nutritionist approved.

See page 20 of Cake! the ebook for more information on vegetable oil..

Substitute:

180g (1 ½ cups) Wholemeal flour for Buckwheat flour
75ml (1/3 cup) Avocado Oil for Coconut Oil

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Check out these other fabulous cake recipes – several are from our new book:

Easy cake, no mess : Carrot and ginger cake
Easy cake, no mess : Shortbread fingers
Cake! : Lemon and Lavender Drizzle Cake

And do please share your own favourite recipes below… we’d love to hear from you.

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