As the cake was baking, I whipped up the frosting. Tasted it, and it was…weird. “Can you taste this?” I asked my younger son, home from college. “Tastes weird,” he agreed.
I went ahead and frosted the cake, mentally preparing an apology to my family for the deceptively beautiful, yet weird-tasting cake. But overnight, some strange alchemy occurred. The flavors softened and melded, and by the time I served a slice to everyone with a generous dollop of coconut cream and ripe strawberries, the cake had become delicious. Creamy, dense and darkly chocolate like a flourless torte.
- 1 1/4 cups mashed, medium ripe avocado (approximately two large avocados)
- 1 cup unsweetened cocoa powder
- 1 cup almond flour
- 1 1/2 tsp vanilla
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 4 free range eggs
- 1 cup organic honey
- 3/4 cups mashed, medium ripe avocado (about one large)
- 1/2 cup organic honey
- 1/2 cup unsweetened cocoa powder
- 2 Tbsp coconut oil
- Optional: shaved dark chocolate or mini vegan chocolate chips
- Preheat oven to 350 degrees.
- Grease a 9 inch cake pan with coconut oil.
- Sift a little almond flour into the pan and shake to coat the pan lightly.
- Break eggs into a bowl.
- Put all the dry ingredients in a food processor and pulse to blend.
- Pour in the cup of honey and blend.
- With the mixer running, add the eggs one at a time. Blend until very smooth.
- Pour cake batter into pan and tap to even out.
- Bake 25 – 35 minutes until top is springy and a toothpick comes out clean. I put a piece of foil over the cake for the last 10 minutes to keep the top from over baking.
- Remove cake from oven and let cool. To remove from the pan, run a knife around the edge; place a platter over the pan and flip over. Tap the bottom and the cake should release.
- To make the icing, add all ingredients to the food processor and blend on high until very smooth, scraping down the sides with a spatula. Refrigerate for at least 30 minutes before frosting the cake.
- Frost the top of the cake. I shaved a small bar of dark chocolate over the cake for a pretty presentation, or you could sprinkle vegan chocolate chips.
- Refrigerate until ready to serve. Cut generous slices, and top each with whipped coconut cream and sliced strawberries.
To make whipped coconut cream, open a can of coconut milk or coconut cream (Trader Joe’s coconut cream works really well.) Scoop the rich coconut out and reserve the liquid for another use (although I don’t know what that might be .) Put the coconut in the food processor and add a Tbsp of coconut sugar. Blend on high until very creamy, scraping down the sides with a spatula. Refrigerate until ready to use.