This chocolate cake is packed full of goodness from chia seeds, to avocado and is tasty, healthy and a very nice desert option for entertaining friends, birthdays or just a special treat for the weekends. And with no refined sugar or gluten in sight you are guaranteed to have a healthier evening than most other chocolate cakes on the market.
Ingredients: (serves 8)
1 and 1/2 cups of Quinoa
1 cup of dates
4 table spoons of cacao powder
1 table spoon baking powder
1 table spoon vanilla extract
2 cups of water (450ml)
2 table spoons of chia seeds
2 table spoons of cacao powder
2 table spoons of coconut oil
3 table spoons of agave nectar
2 shallow cake trays (8 inch)
2 table spoons
1 sharp knife
1 bowl or pot
Measure out 1 and 1/2 cups of quinoa and soak in water for 15 minutes in your pot or bowl
Pre-heat your oevn to 180 degrees celcius
Drain the quinoa and add back into the pot or bowl
Measure out 1 cup of dates and add to the bowl
Then add 4 table spoons of cacao powder, 1 table spoon of baking powder, 1 table spoon of vanilla extract, 450ml of water, 2 table spoons of chia seeds and mix this with the dates and quinoa.
Blend the entire mixture and split into your two trays.
Make sure the mixture is evenly spread between the two cake trays and add to the oven for 30-35 minutes.
While that is cooking begin to mix your icing.
Using your sharp knife slice and core two avocados and mix with 2 table spoons of cacao powder, 2 table spoons of coconut oil and 3 table spoons of agave nectar.
Blend this mixture into a creamy chocolate icing.
Remove the cake trays from the oven and allow them to cool for 20-30 minutes
Then add a thick layer of icing to one cake and then add the second cake on top and repeat the icing process to give you your finished cake
Add berries or coconut shavings to decorate (optional)