Gluten-free and dairy-free foodies can enjoy a treat too with this rich, chocolatey cake packed with crunchy poppy seeds. Avocado cream may sound crazy but is super tasty.
Serves: 10-12
Preparation: 20 minutes
Cooking: 30–35 minutes
Ingredients
● 4 large eggs, beaten
● 150ml sunflower oil
● 1 tsp vanilla bean paste or the seeds of ½ vanilla pod
● Juice and finely grated zest of 1 large orange
● 130g coconut sugar
● 35g cacao powder
● 100g cornmeal, fine (polenta)
● 2 tsp baking powder
● 2 pinches sea salt
● 50g poppy seeds
Avocado chocolate cream:
● 2 large avocados, ripe
● 4 tbsp agave nectar, (rich and dark) or maple syrup
● 2 tbsp cacao powder
● Strawberries to garnish
Method
● Pre-heat oven to 180°C (160°C fan) and line the base and sides of a 20cm spring-form loose-
bottom cake tin with baking parchment.
● Mix together the eggs, oil, vanilla, orange zest and juice and stir in the sugar until smooth.
● Sift in the cacao powder, cornmeal, baking powder and salt and mix until smooth. Fold in the poppy seeds and mix until thoroughly blended.
● Pour the mixture into the pre-lined tin.
● Bake for 30 minutes then insert a cake tester or knife into the centre of the cake to check if it comes out clean. If there is mixture on the tester return the cake to the oven for 5 minutes more.
● When cooked through, remove from the oven and leave to cool on a cooling rack.
● Release the side of the tin, while it is cooling.
● For the avocado chocolate cream: place the avocado flesh in a food processor and blend till smooth. Add the agave nectar or maple syrup and cacao powder, and blend again until mixed through.
● When the cake is cool, using a large serrated knife, slice the cake in half horizontally.
● Place the bottom half of the cake on your serving platter, spread with half the avocado chocolate cream then top with the other half of the cake.
● Spread the remaining avocado chocolate cream on top and serve with strawberries.
