Chocolate Banana Cake with Avocado Frosting

Chocolate Banana Cake with Avocado Frosting

The weather has been awful for the past few days here in Zurich. All I want to eat right now is some chocolate cake and warm soup. A few days ago I made this amazing chocolate banana cake with avocado frosting. It was so good that we ate the whole cake in one day! For a frosting, I made a chocolate avocado cream with maple syrup and cocoa powder- super healthy and delicious! Make sure the avocado and banana are fully ripe, otherwise your cream can turn out a bit bitter.

Have a beautiful day everyone!

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Ingredients

  • 1 cup/ 90 g oat flour (or ground oats)
  • 1/2 cup / 50 g almond flour (or ground almonds)
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp pure vanilla powder
  • 1 banana, mashed
  • 1/2 cup milk (I used almond milk)
  • 1/4 cup melted coconut oil
  • 1 egg (vegans use chia egg- 1 tbsp chia seeds mixed with 3 tbsp water)
  • 4 tbsp maple syrup or honey

For the frosting:

  • 1 ripe banana
  • 1 avocado
  • 2-3 tbsp unsweetened cocoa powder
  • 3-4 tbsp maple syrup or honey

Directions

  1. Preheat oven to 180°C / 356°F. Lightly grease a 9 inch round cake pan.
  2. In a large bowl, mix oat flour, almond flour, cocoa powder, baking powder and vanilla.
  3. In a separate bowl, whisk together milk, coconut oil, egg, maple syrup or honey and mashed banana.
  4. Pour wet ingredients over flour mixture and mix until just combined. Pour batter into prepared cake pan and bake for about 20- 25 minutes.
  5. Let the cake cool in the pan for about 25 minutes, then remove it from the pan. Allow the cake to cool completely before frosting.
  6. Put all the ingredients for the frosting into a blender and blend until smooth. Taste it, and add more maple syrup or cocoa powder if needed. Put the frosting in the fridge for 15 minutes.
  7. Frost the cooled cake and serve it with berries and almond flakes. Store the cake in the refrigerator.

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