A rich chocolate fudge cake, perfect for afternoon tea, dessert or even a special occasion using healthy fats. (Egg, Oil & Butter free)
Recipe by: Heather
Ingredients List
Method
Heat oven to 180 degrees Celsius
Use grease proof paper to line and then grease a 25cm round or square cake tin with coconut oil or plant based butter
In a large bowl add the flour, sugar, baking powder and salt and mix well.
In another bowl add the avocado, milk and vanilla and slowly add the dry ingredients and mix until well combined
Pour into the prepared cake tin and cook for 30 to 35 minutes or until skewer comes out mostly clean
Allow to cool for approx. 15 minutes in the tin before transferring to a wire rack and then onto a plate for serving
Dust with icing sugar and serve with fresh strawberries
Ingredients
Directions
Heat oven to 180 degrees Celsius
Use grease proof paper to line and then grease a 25cm round or square cake tin with coconut oil or plant based butter
In a large bowl add the flour, sugar, baking powder and salt and mix well.
In another bowl add the avocado, milk and vanilla and slowly add the dry ingredients and mix until well combined
Pour into the prepared cake tin and cook for 30 to 35 minutes or until skewer comes out mostly clean
Allow to cool for approx. 15 minutes in the tin before transferring to a wire rack and then onto a plate for serving
Dust with icing sugar and serve with fresh strawberries