This epic chocolate cake is a healthier alternative as you substitute the oil or butter for avocado and yogurt. Not only does this add nutrition but cuts back on the calories and gives you a deliciously soft texture. Top with buttercream or not. Either way this is scrummy and really easy to make.
Category
Cake
Prep Time
15 minutes
Cook Time
25-30 minutes
This epic chocolate cake is a healthier alternative as you substitute the oil or butter for avocado and yogurt. Not only does this add nutrition but cuts back on the calories and gives you a deliciously soft texture. Top with buttercream or not. Either way this is scrummy and really easy to make.
Ingredients
-
120g of Risen's Super Spelt Flour
6 tbsp of unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
130g of granulated sugar
60g of chocolate chips (we used broken up chocolate buttons)
60g of greek yogurt
180g of water
60g of mashed avocado
2 tsp vanilla extract
125g of butter and icing sugar
180g of cream cheese
For the buttercream:
Directions
Preheat oven to 180C and grease a cake tin. For a double-layer cake, just double the amount and grease another cake tin.
In a large bowl, mix together the flour, cocoa powder, baking soda, salt, chocolate chips and sugar.
In another bowl, mash the avocado and mix it with the yogurt, vanilla essence. Add the water and whisk/mix well.
Pour the wet mixture into the dry mixture and stir until just combined.
Pour into the greased pan and bake 25 - 30 minutes or until batter has risen. It won't rise immensely but look for a slight one. To test if it is baked through, insert a toothpick into the center of the cake. It should come out clean.
Allow to cool before eating or adding the buttercream.