A Cornish girl's food adventures

SQUIDGY (egg and dairy free) CHOCOLATE CAKE


Avocado chocolate cake

This is an absolute revelation, for me at least. This decadent cake isn’t actually that decadent! I would not have thought that this was totally free of eggs, butter or milk if I hadn’t made it myself. Rich, squidy, fudgy and indulgent but with about the half the calories of a standard chocolate cake. Amazing!
I was curious as to how this compared to a traditional chocolate cake so sent the recipe over to the lovely Claire at www.ukdesperatehousewifeusa.com to look at with her nutritionist hat on. This is what she sent back;

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 182
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 141 mg 6 %
Potassium 460 mg 13 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 10 %
Sugars 10 g
Protein 3 g 7 %
Vitamin A 1 %
Vitamin C 4 %
Calcium 2 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I’m not going to lie, I’m pretty pleased with that!

Avocado chocolate cake
I’d started thinking about making dairy free desserts when a lactose intolerant friend came to stay with me back in October. I didn’t know she was lactose intolerant until she arrived and felt very bad that she couldn’t partake of the cheesecake and cobbler that everyone else was enjoying. Incidentally the delicious honey that I’ve used in this recipe came from her bees! It’s got lots of floral notes that work really well with the almonds and chocolate in the cake.
I for one am very excited to have discovered something that can taste so sinful but actually be very virtuous…

serves 8
140g very ripe avocado flesh (about 1 medium fruit)
2 tbsp olive oil
75g flavourful honey
1/4 tsp sea salt
2 tbsp sugar
75g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp dark cocoa powder
1/4 tsp ground cinnamon
50g ground almonds
1 tsp vanilla paste
1 tsp almond extract
2 tbsp cold water

chocolate and toasted flaked almonds or icing sugar to decorate (optional – this will change the nutritional content)


Avocado chocolate cake

Pre-heat your oven to 180°c and brush a 7-8″ spring-form tin lightly with oil and then dust it with a little flour. Shake out any excess flour.
Beat together the avocado, oil, honey, salt and sugar until it’s really smooth. If your avocado is really nice and ripe then you can use an electric mixer to do this, otherwise you may want to stick it in a food processor. Sift in the flour, raising agents, cocoa and cinnamon, altogether so that they are well blended and beat the mixture again.
Stir in the ground almonds, vanilla paste and almond extract. Finally mix in the water to loosen mixture. Pour the batter into the prepared tin and bake for 30 minutes. Remember that this meant to be squidgy cake so you don’t want to over bake it. It doesn’t have any eggs in it so you don’t need to worry about it too much (this also means that you can really enjoy licking the bowl!)
Cool the cake in the tin for an hour, then run a palette knife around the edge and release it from the tin. Decorate with a dusting of icing sugar or drizzle it with melted chocolate and toasted flaked almonds or just leave it plain.


Avocado chocolate cake

Because this is such a moist cake it’ll keep quiet happily for up to three days in the fridge. (Maybe longer but it didn’t stand much a chance against Mr Colonial Cravings appetite.)
If you aren’t vegan/lactose intolerant this is wonderful served with pistachio ice cream. (Well I did save all those calories on the cake…)

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