Guilt Free Avocado Chocolate Cake

FinishedWhat would it mean to sink your teeth into a moist, warm piece of chocolate heaven knowing that every bite contains only healthy ingredients? Imagine leaving the dinner table feeling full and not bloated?

This cake is amazing. It is moist, chocolaty, naturally sweet and packed full off great ingredients – and I felt great after eating it (where I usually would feel heavy and, yes, guilty!).

Gluten free, egg free, refined sugar free…. How you ask, will that EVER be tasty? So simple.

Bananas, avocado, cocoa powder, honey or agave syrup, oats (yes, my favourite ingredient in most things), rice flour (or gluten free alternative), coconut flour, coconut oil, vanilla, pinch of salt – and Bob’s your uncle. Enjoy – and please let me know how much you enjoyed it!

Guilt Free Avocado Chocolate Cake

  • 1 ripe avocado
  • 1.5 ripe bananas
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) honey (agave syrup/maple syrup can be used instead)
  • 1/4 cup (60ml – when dry) coconut oil, melted
  • 1 cup (250ml) unsweetened almond milk + 1 tbsp white vinegar
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1/2 cup oats
  • 1/2 cup (125ml) gluten free flour
  • 2 tbsp (125ml) coconut flour
  • 1/2 cup (125ml) cocoa powder
  • Good pinch of sea salt
  1. Pre-heat oven to 175C – grease/line a baking tray – what ever shape you like really.
  2. In a large bowl, mush up the bananas and avocado well
  3. Add vanilla, honey (or syrup) and melted coconut oil and stir well
  4. Pour the almond milk into a cup and add the table spoon of vinegar – let it sit there for a minute or two – then add to the large bowl and stir well
  5. Tip in salt, baking powder and bicarbonate of soda as well as the two kinds of flour, oats and cocoa powder. Give it all a really good mix to combine.
  6. Pour into your prepared tin/tray and place in the oven – leaving it to cook for roughly 45 minutes – a skewer inserted should come out clean. The cake will crack and that is great. Not a problem.
  7. Once cooked leave to cool – and serve with natural yogurt or plain.
  8. Scrumptious!

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Pancake Day #3 – Chocolate on Chocolate Pancake Cake!

This is THE perfect pudding for Shrove Tuesday…(in two days in case you had forgotten!) Our children have the day planned…

American Pancakes for breakfast, a crepe with ham and cheese in the lunch box and then spinach layers for dinner with this recipe here for dessert!! It will be death by pancakes but fun!! I will be making pancakes all day it looks like! 🙂

This one is inspired by a food buzz article I read by a lady called Angie Tee – I have adapted her recipe slightly as I do not like to put butter and too much sugar in my pancakes – but the idea and composition are all hers!

It is like making a layer cake – chocolate crepes, then nutella, then banana….until there is no more and you have a tower to feast on! Time consuming yes, worth it? Oh yes! Enjoy!

This makes a large portion!!!!! The pictures show the cake I made – and I still had about 12 pancakes left over.

300g flour
7 tbsp cocoa powder
2 tbsp sugar
1/4 tsp salt
3 cups of milk (equivalent to about 750ml) 
3 eggs
4 tbsp veg oil
8 tbsp beer – this not only adds a bit of yeast to the batter but also crispness – can be omitted though
1 jar of Nutella – warmed
3-4 bananas
 
  • Combine flour, cocoa, sugar and salt in a bowl
  • In a separate bowl, whisk together the milk, eggs, beer and vegetable oil
  • Pour the liquids into the dry ingedients and whisk until well combined
  • Pour the batter into a jug (easier for making the pancakes) and leave to set for 15ish minutes – you can prepare the batter the day before and leave, cling filmed, in the fridge over night
  • When ready to make your pancakes, gently whisk the batter – it should pour easily and have a cream like consistency (add a bit of milk if too thick)
  • Heat and rub a non stick pan with a tiny bit of vegetable oil
  • Pour the batter onto the pan and swirl it around to coat evenly. Once the sides start to turn upwards, flip your pancake and cook the other side
  • Lay pancakes on a plate and keep warm in an oven while you finish flipping the rest of the pancakes
  • Heat the nutella in a bowl of hot water – or microwave quickly if you have one (it is easier to spread when warm)
  • Slice your bananas thinly…
  • Layer….and enjoy…

How to enjoy!

Rye #4 – Stress Free Carrot and Rye Breakfast Rolls

The reason these are called stress free buns is that you make the dough the day before and leave it to cool overnight – then grab it when you want it, shape your rolls and place them in a cold oven, turn it on and cook for 35 minutes – the result being amazing! While they are cooking you can go for a short run, take a shower or bath, play with the children, read the paper…what ever you fancy! And when your timer goes off, breakfast is served – stress free! Combine with a big mug of coffee, some orange juice, slice of cheese with a dollop of strawberry compote…heaven!!!!

As with all my rye recipes they are jam-packed with goodness! The seeds and carrot only add to it – and the children absolutely adore them.

I like to make the dough on a Friday afternoon – sometimes a double portion – then Saturday and Sunday breakfast becomes a treat and a really lovely time where we can sit together as a family and enjoy. There is nothing like a freshly baked roll in the morning.

This recipe is a mix of my Dad’s and my Mum’s – thank you both!

300ml (ish) luke warm water
15g fresh yeast or 1.5 tsp dry yeast
Drizzle of honey
250g rye flour
150g plain flour
1.5 carrots – grated
Handful sunflower seeds or more
Salt
1 tbsp olive oil
 
  • Pour luke warm water into a big bowl and dissolve the yeast – fresh or dry – in it with a wooden spoon
  • Drizzle honey in and stir
  • Add the flour – both types – stir to combine. What you want is a dough that is sticky but not runny. It should make your hands messy…but not too wet. You definitely do not want it too dry. So add the flour slowly and stir as you go.

  • Throw in the grated carrot and seeds, season with salt and add a bit of olive oil – about 1 tbsp
  • Put a lid or tea towel over the bowl and leave in a cool place. If you have a larder, great, if not the fridge is good. Walk away!
  • The day after, the dough will have risen and be spongy, it may also smell slightly sour and yeasty. That is fine! It will not have risen a lot as the rye flour is heavy.

  • Shape small dough balls with your hands and place the rolls on a lined baking tray – as mentioned earlier the dough will be sticky. Rolling each bun in a little flour will make it easier and neater – for a more rustic appearance, see note further down!

  • Pop in a cold oven, turn it to 225C and bake for 30-35 minutes
  • Let cool for about 10 minutes before eating

If you are lazy, or do not want to get your hands sticky, you can simply drop the batter onto the baking tray with a wooden spoon – this will give you a more rustic looking bun and it does not affect the flavour at all!