A beautiful friend made me this cake when I was away on holidays and I was totally obsessed with it, so I asked for the recipe and trialled it out. AMAZING. I have made it a few times and changed a few things around to adapt to my liking.

This a chocolate cake that will knock your socks off. You won’t believe that the wholesome fresh ingredients in this cake can make it taste so rich, creamy and delicious. This cake is jam packed full of wholefoods that makes it the perfect breakfast. Much healthier than any pre bought breakfast cereals for your kids.
The only downside to this cake is that it takes alot of concentration and time.

So let’s get started.

INGREDIENTS FOR THE CAKE:-

DRY INGREDIENTS
– 1 and 1/4 cups of almond meal
– 1/4 cup coconut flour
– 1/2 cup arrowroot flour
– 3/4 cup organic cacao powder
– 2 tsp baking soda (aluminium free)
– 1/2 tsp cream of tartar
– 1/2 tsp pink salt
– 1 tsp organic cinnamon

WET INGREDIENTS
– 1 ripe avacado
– 1 cup date paste
– 1/2 cup organic honey
– 1 tsp pure vanilla extract
– 1 cup organic coconut oil melted
– 5 large eggs

EXTRAS
– 3 medium zucchinis blended well (I used my thermomix)
– 1/2 cup walnuts (these can be chopped if you like to taste chunks of nuts in your cake, or my kids prefer not to bite on the nuts so I blend them with the zucchini’s)

FROSTING
– 1 cup organic cacao powder
– 1/4 cup organic honey
– 1 cup of date paste (which is a cup of dates, seeds taken out, soaked in just enough water to cover them for an hour, then blend in blender to make a smooth paste).
– 2 ripe avacado’s
– 1/4 tsp pink salt
– 2 tbsp of a freshly brewed black organic coffee
– 1/2 tsp organic cinnamon
– 3/4 cup coconut milk

SYRUP
– 1/4 cup organic honey
– 1/4 cup water
– 1 tsp of freshly brewed black organic coffee

GARNISH
– Crushed walnuts (optional)
I covered the last one I made with mini soccer balls and goals for my son’s 6th birthday)

INSTRUCTIONS

FOR THE CAKE
– preheat oven to 180 degrees celcius
– grease two 22cm round cake pans with coconut oil and line the bottom with baking paper
– Mix all dry ingredients together in a large bowl, mix well to get rid of any lumps
– Place avacado, date paste, honey and vanilla extract in your blender or thermomix and process until smooth and creamy.
– whilst motor is running, drizzle the melted coconut oil and then the eggs one at a time until well combined.
– Mix the wet and dry ingredients together with a spatula and then stir in the blended zucchini and walnuts.
– divide the batter evenly between the 2 prepared cake tins and bake in the oven for 35-40 minutes or until cake is cooked through.
– turn the cakes onto a cooling rack and let them cool completely before frosting.

FOR THE ICING
– Add all the ingredients accept the coconut milk to you thermomix or blender and mix till smooth. Slowly add the coconut milk whilst blending to get a beautiful creamy consistency.
– place the icing in the fridge for 15 mins to chill and harden.
– During that time, bring water and honey to the boil in a saucepan, stir in coffee and let the syrup simmer for a minute.

THE FINAL MASTERPIECE
– Carefully remove baking paper from cakes and place one cake onto a plate and brush it generously with the syrup (the cake should soak alot of it up, the moister the better).
– Now spread half the icing all over the cake.
– Place the second cake on top and brush with the syrup before covering the top and sides of the cake with the leftover icing.
– Leave as is or sprinkle with walnuts or shaved dark chocolate or whatever you please, place in the fridge until ready to serve.

After all that work you will be hanging to eat it.
Hope you enjoy it as much as me and my family do……