Serves 10-12
Prep time: 15 mins
Cook time: 60 mins
Ingredients
Cake
- ¼ cup olive oil
- 1 ½ cup coconut sugar
- 2 eggs
- 1 cup Brown Teff Flour
- 1 cup gluten free plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp cacao powder
- 1 can black beans, drained and rinsed
- 100mls coconut milk
- ½ tsp Himalayan salt
- (to make a double layer cake as we are doing simply double this recipe)
Frosting
- 2 ripe avocados, peeled and de-seeded
- ½ cup unsweetened cacao powder
- ½ cup coconut sugar
- 1 tsp vanilla bean paste
- pinch salt
- dark chocolate block for shaving
- raspberries to garnish
Method
- Preheat an oven to 160deg on fan bake and line 2, 20cm spring form baking tins with butter and baking paper on the bottom and sides.
- In a large food processor, add in all of your ingredients and blend until well combined, approx. 2 minutes, ensuring to scrape down the sides to incorporate all ingredients well.
- Pour batter into lined baking tins and bake in the oven for 45 minutes to an hour, the cakes are done when a skewer comes out clean once inserted in the centre.
- Whilst the cakes are baking, in the bowl of a food processor, add in your avocado, cacao, coconut sugar, vanilla, salt and blend until super smooth.
- Once cakes are cooked, cool on a wire rack for at least an hour and when ready smother one cake with your gorgeous frosting, stacking another layer on top and smothering again until completely covered.
- Shave fresh chocolate liberally over the top, scatter with raspberries and enjoy!
Recipe inspiration courtesy of Outback Harvest.