Decadence and health are the utmost right words for this heavenly dessert! Made entirely with fruit and nut derived products. Yes, it’s rich in calories and should be consumed in moderation, but nothing can beat the nutrition and health benefits of plant based food. So, enjoy your slice and share a few.
This chocolate cake was inspired by this video of children working in slavery on African plantations, harvesting cocoa for our first world kids Halloween candy, poisoned with chemicals and in shiny wrappers. Majority of which ends up in garbage on November 1. Screwed up world we live in…
I want to make this world better, not only by dumping an ice bucket over my head. Therefore, I always make sure I buy organic and fair trade chocolate. Same with coffee, which I don’t drink anymore but Alex does.
Better than that, I make my own chocolate and desserts. Like this chocolate cake.
I made it just before the weekend to make sure we have healthy treat to enjoy all weekend long. We had a few slices on Thursday after a family evening skating, with a hot cup of tea, cozied up on a couch and followed by a glass of wine. I love my wine! What can I say?! I have 2 kids.
This chocolate cake was scrumptious! Fudgy, moist and creamy. So, so good. I could taste a hint of banana in the frosting and avocado in the cake itself. It might take a bit of getting used to avocado in baked goods but I personally love it and been baking with it for a few years now.
I’m also a huge fan of using dates as a sweetener in baked goods. Chocolate desserts are perfect for that since they are dark in colour just like dates.
No sugar here. In fact, our whole family doesn’t do well with sugar. My skin gets a huge outbreak from white sugar. My kids can’t eat any cupcakes, cakes with icing or store bought desserts because they say they are too sweet. I probably said that many many times…
This cake also happens to be gluten free. I love vegan and gluten free baking! I love the moisture and texture of plant based baked goods.
If you are planning on eating clean, I highly recommend investing money in a food processor. I personally own this one but found many readers purchasing this more affordable version. If I had to chose between a blender and food processor, I would pick a food processor. And buy good blender next because I can’t tell you how many leaves of kale and spinach I have stuffed into my kids over the last few years!
I hope you enjoy this dessert! It is super feeling so you won’t be able to eat much. But don’t worry, it is freezer friendly. Or you can be a good neighbour, share a slice and tell about my blog. That way more people will be healthier and happier!
Have a great weekend!
- 2 cups almonds*
- 1/4 cup flax seed, ground
- 3/4 cup warm water
- 1 large avocado (9 oz whole)
- 15 Medjool dates, pitted
- 1/2 cup any milk or water (I used unsweetened almond milk)
- 1/2 cup cocoa or cacao powder**
- 1 tsp pure vanilla extract
- 1 tsp baking powder, aluminum free
- 1/4 tsp salt
- Cooking spray (I use Misto)
- 2 medium bananas, ripe (yellow)
- 1/2 cup cacao powder
- 1 tsp pure vanilla extract
- 1/3 cup coconut oil, melted
- 3 Medjool dates, pitted
- 1/4 tsp salt
- Raspberries or any other fruit or berries (frozen are OK)
- Cacao powder
- Cacao or cocoa powder
- Preheat oven to 375 degrees F, place almonds on a large baking sheet and bake for 10 minutes.
- In the meanwhile, whisk flax seed and water in a small bowl and set aside. The mixture will gelatinize.
- In a food processor, add avocado, dates, milk, cacao powder, vanilla extract, baking powder and salt. Add roasted almonds and flax seed mixture. Process on High until smooth, about 4 - 5 minutes, scraping mixture off the walls.
- Reduce oven temperature to 350 degrees F and spray 9" pie dish, a spring form or a non-stick tart pan (I used this one and loved the edge pattern and how easy it was to cut the pie outside the pie plate) with cooking spray. Pour batter into prepared baking dish and smooth with spatula. Bake for 30 minutes or until a toothpick inserted comes out clean.
- While cake is baking, make the frosting by adding the Frosting ingredients to a food processor (use the same bowl, no need to rinse) and processing until smooth.
- Remove cake from the oven and let cool for 20 - 30 minutes or till a room temperature. Add frosting on top and smooth with spatula. Add your favourite toppings.
*You can use almond meal or flour and roast it the same way as almonds, just make sure to watch closely not to burn. Baking time might be less. **I highly recommend looking into buying cacao powder, which is healthier and less processed than traditionally used cocoa powder.
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
Total Fat: 25.7 g
Cholesterol: 0.0 mg
Sodium: 118.4 mg
Total Carbs: 54.5 g
Sugars: 30 g
Dietary Fiber: 13.9 g
Protein: 10.7 g
WW Points+: 12