| Cook Time | 45 minutes |
| Servings | serves |
Ingredients
- 3 cups Almond Meal
- 1/2 cup Cocoa Powder
- 2 tablespoons Arrowroot
- 2 teaspoons Baking Powder
- 1 cup Rice Milk or Almond Milk
- 3/4 cup Maple Syrup
- 1/4 cup Coconut Oil
- 1 tablespoon Vanilla Extract
- 2 Eggs
Frosting
- 1 Avocado peeled and seeded
- 2 teaspoons Vanilla Extract
- 1/4 cup Cocoa Powder
- 1/4 cup Maple Syrup
Ingredients
Frosting
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Instructions
- Preheat the oven to 175c.
- In a large bowl, combine the almond meal, cocoa, arrowroot and baking powder. Add the milk, maple syrup, oil, vanilla and eggs and mix until well combined.
- Pour into a 20 cm lined baking tin and bake for 45 minutes. It's important not to overcook the cake, so take it out when the centre is still a little moist. Cool in the tin for about 30 minutes, then turn it out to cool further.
- To make the frosting, combine the avocado, vanilla, cocoa powder and maple syrup in a blender and process until smooth and creamy. Spread over the chocolate cake.
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