Moist, rich, and most of all delicious, this chocolate avocado cake is a healthier dessert alternative, without compromising on flavour!

Ingredients:

200g fresh dates, pitted, chopped

1 tsp bicarbonate of soda

2 tbsp maple syrup

2 tbsp canola oil

100g (about 1/2 large avocado) avocado flesh

2 Coles Australian Free Range Eggs

1 tsp vanilla extract

1 1/2 cups (225g) self-raising flour

1/2 cup (50g) cocoa powder

Pinch of salt

1/4 cup (60ml) milk

Sea salt flakes, to serve (optional)

Avocado frosting

1 large avocado, stoned, peeled

1/4 cup (25g) cocoa powder

2 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

How to make it:

Step 1

Place the date and 1 cup (250ml) water in a saucepan. Bring to the boil over low heat. Stir in the bicarbonate of soda. Transfer to a bowl and set aside to cool to room temperature.

Step 2

Preheat oven to 180°C. Grease a 20cm round cake pan and line the base with baking paper.

Step 3

Process date mixture, maple syrup, oil, avocado, eggs and vanilla in a food processor until the mixture is smooth. Sift the flour, cocoa powder and salt into a large bowl. Add the avocado mixture and milk. Fold until just combined. Transfer to the prepared pan and smooth the surface.

Step 4

Bake for 50 mins or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 10 mins before turning onto a wire rack to cool completely.

Step 5

To make the avocado frosting, place the avocado, cocoa powder, maple syrup, vanilla and salt in a food processor and process until combined and smooth. Spread over the top of the cake. Sprinkle with sea salt flakes, if desired. Cut into wedges to serve.

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