Protein-rich cakes
VITA Healthy Chocolate Cake with Avocado Frosting
A rich, incredibly moist chocolate cake made with almond flour and raw cacao — gluten-free, dairy-free, and naturally sweetened with maple syrup. Topped with a silky chocolate avocado frosting.
Protein
7g
Calories
280 kcal
Prep Time
15 min + 45 min bake
Servings
16
Ingredients
- •½ cup (125 ml) extra virgin olive oil, avocado oil, or macadamia oil
- •½ cup (125 ml) almond milk
- •½ cup (125 ml) pure maple syrup
- •4 large eggs
- •2 tsp vanilla extract
- •2 tsp baking powder
- •½ cup (60 g) raw cacao powder
- •3 cups (300 g) almond flour
- •Pinch of sea salt
- •Frosting: 1 ripe avocado
- •Frosting: ¼ cup (60 ml) pure maple syrup
- •Frosting: ½ cup (125 ml) coconut cream or coconut yogurt
- •Frosting: 2 tsp vanilla extract
- •Frosting: ¼ cup (30 g) cacao powder
- •Frosting: Pinch of sea salt
Instructions
- 1Preheat the oven to 320°F (160°C), fan-forced. Line an 8-inch (20 cm) round cake pan with parchment paper.
- 2In a large bowl, whisk together the olive oil, almond milk, maple syrup, eggs, and vanilla extract until well combined.
- 3Add the almond flour, cacao powder, baking powder, and sea salt. Mix gently until the batter is smooth.
- 4Pour into the prepared pan and smooth the surface. Bake for 40–45 minutes until just set. Avoid overbaking for a moist, fudgy texture.
- 5Cool the cake completely before frosting.
- 6For the frosting: blend the avocado, maple syrup, coconut cream, cacao powder, vanilla, and salt in a food processor until completely smooth and silky.
- 7Spread the frosting generously over the cooled cake and create soft swirls with a spatula. Slice and serve.
VITA Tips
- ✦For an extra-thick, luxurious frosting, double the frosting ingredients. Store in an airtight container in the refrigerator for up to 5 days.