Chocolate Avocado Cake

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This week we are running another round of #freezertolunchbox 5 day challenge. This edition is all about hidden veggies so I’m keeping the theme going on the blog. If you missed the challenge and want to know when another is running sign up to our notification mailing list!

I am slightly obsessed with a chocolate and avocado combo at the moment (can you believe I used to hate avocado?!). Putting them into a cake or biscuits like my Chocolate Avocado Biscuits (so good!) has really made me come around to avocados. I now love nothing more than a big bowl of guacamole! Anyway…. I’m rambling. Back to the cake. 

This cake is so easy to make. It may look a little odd out of the oven but the flavour, lightness and moist (that word. Ugh) cake makes up for it. It will be like nothing you expect. This isn’t an overly sweet cake so you may prefer to use sugar in place of honey for this to make it a tad sweeter. I have a sweet tooth (if you couldn’t tell from my blog!) and I enjoy this cake a lot.

These freezes really well. I cook this cake in a rectangle slice tin, cut into small squares and freeze for lunchboxes. It also makes for a great birthday cake!

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Chocolate Avocado Cake
Print
Gather these
  1. 2 ripe avocados, stone and skin removed, mashed
  2. 100g honey, you may prefer to use 100g sugar for a sweeter cake
  3. 120g butter, cubed
  4. 120g dark chocolate, broken up into pieces
  5. 1 tsp vanilla extract
  6. 300g self raising flour
  7. 3 eggs
  8. 2 Tbsp water
Then mix like this
  1. Preheat oven to 170C. Line a rectangle slice tin with baking paper.
  2. Place honey, butter, chocolate and vanilla into bowl. 4 minutes / 90C / Speed 2.
  3. Add remaining ingredients. Speed 4 / 5 seconds or until combined. This will be a thick batter.
  4. Pour or spoon batter into tin. Smooth out the top.
  5. Bake for 30-40 minutes depending on your oven. Time can vary depending on your particular oven.
  6. Remove and allow to cool slightly before transferring to a wire rack to cool completely.
  7. Cut into slices or squares.
Or cook like this
  1. Preheat oven to 170C. Line a rectangle slice tin with baking paper.
  2. Place honey, butter, chocolate and vanilla into a small saucepan. Melt over a medium heat until melted.
  3. Add remaining ingredients. Mix to combine. This will be a thick batter.
  4. Pour or spoon batter into tin. Smooth out the top.
  5. Bake for 30-40 minutes depending on your oven. Time can vary depending on your particular oven.
  6. Remove and allow to cool slightly before transferring to a wire rack to cool completely.
  7. Cut into slices or squares.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:20:04+00:00July 4th, 2016|Categories: Lunchbox, Sweets|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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