INGREDIENTS:
CHOC AVO CAKE:
✅ 1 cup self-raising flour
✅ 1 cup coconut sugar
✅ 1/3 cup cocoa powder
✅ 1 large ripe Autumn Avocado
✅ 1/2 cup non-dairy milk
✅ 1 teaspoon vanilla extract
Optional: choc chips to stir in
CHOC AVO FROSTING:
✅ 1 large ripe Autumn Avocado
✅ 1 tablespoon maple syrup
✅ 1 tablespoon cocoa powder
✅ 30g melted dark chocolate
METHOD:
1. Preheat the oven to 175 degrees C/350 degrees F, fan-forced. Grease 6 muffin holes
2. Make the CAKE: In a large bowl, mix the flour and cocoa powder.
3. In a blender, add the Autumn Avocado, sugar, milk & vanilla extract, and blend until smooth. Pour this into the flour mixture and fold until no dry lumps remain.
4. Divide the batter evenly amongst the muffin holes and bake for 15-18 mins until a knife inserted comes out clean. Place then entire muffin tray in the fridge to cool whilst you make the frosting
5. Make the FROSTING: Add all the ingredients into a mini blender or food processor and blend until smooth & silky
6. When the cakes have fully cooled, gently remove them from the mould and frost each cake.
