In this second recipe by Anna Vrakas from Conscious Food, we can enjoy the taste of summertime with ripe strawberries and the unexpected addition of MCL favourite superfood, avocado. You really can have your cake and eat it...
- 1 ripe avocado
- 75g Palmyra Jaggery
- 175g buckwheat flour
- 25g raw cacao powder
- 1/2 tsp baking powder
- 200ml almond milk
- 75g softened butter
frosting & filling
- 1/2 ripe avocado
- 40g butter or coconut oil
- 100g dark chocolate (highest cocoa content you can find)
- 2 tbsp Palmyra Jaggery
- 50ml almond milk
- handful of strawberries
Preheat the oven to 160˚C. Grease two 15cm baking tins and line with baking paper.
Start by mixing the avocado and Palmyra Jaggery together using either a food processor or an electric hand whisk. Once they are well combined add in the rest of the ingredients and continue to mix for a couple of minutes.
Divide between the two tins and bake for around 25 minutes. To test if they are ready, stick a knife into the center and see if it comes out clean.
Put the cakes on a rack to cool while you make the frosting.
Firstly, melt the chocolate and butter over a ban marie, then put to the side.
Mix the avocado and Palmyra Jaggery using an electric hand whisk and slowly add the milk. Once that’s well combined, pour in the chocolate and continue to whisk. Then slice the strawberries.
Take one of the cakes and spread half the frosting on the top and spread the strawberries out. Then place the other cake on top and spread the rest of the frosting on top.
You can decorate it with some extra strawberries or some nuts.
This cake can be kept in the fridge for a few days (if it lasts that long!)