I have a treat for you. It is healthy, starts with chocolate and ends with cake. It started on a Monday night. All I wanted after a long day was to bake a healthy chocolate cake. Being out of eggs forced me to be creative. And thus, this beauty of a cake was born.
It is amazing. It isn’t yummy for a healthy cake. It is yummy for a cake. This makes the house smell amazing when it’s in the oven. It bakes a gorgeously even cake that is easy to work with and is lovely without the frosting. The frosting, however, brings it to a whole new level. Above all, the cake is beautiful. This makes an impressive dessert for your next dinner party, they won’t even know it’s healthy!
- 1 ¾ cup oats
- 1 ¼ cup Greek/firm vanilla yogurt (I used Jalna’s Low Fat Vanilla Yogurt)*
- ½ cup coconut oil
- ½ cup rice malt syrup or honey (I used rice malt syrup)
- ½ cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup mashed avocado
- 1 cup rice malt syrup or honey
- 1 cup cacao powder
- Optional decorations: goji berries, chopped pistachios, cacao nibs and dried rose petals.
- *Alternatively, find the firmest yogurt you can and taste the batter once it’s done. Add rice malt syrup to taste if it isn’t sweet enough!
- Preheat the oven to 180C.
- Line the bottom of an 8-inch round cake tin.
- Melt coconut oil and rice malt syrup in a bowl in the microwave or in a pot over the stove.
- Add melted coconut oil, rice malt syrup and all other ingredients into a blender.
- Blend until smooth.
- Pour into prepared tin.
- Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean.
- Blend all ingredients until smooth.
- Frost cooled cake.
- Top with decorations.