Choice as chocolate cake
- ½ cup canola oil
- 1 cup apple sauce
- 3 eggs
- ¾ cup skim milk
- 1 teaspoon vanilla
- 2 cups self-raising flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup cocoa powder
- ¼ teaspoon salt
- For the icingfrostingX
- 1 ripe avocado
- 1 tablespoons cocoa powder
- ¼ cup maple syrup
- 250g punnet strawberries
1 Preheat oven to 180ºC and lightly grease a 2l-capacity bundt tin.
2 In a bowl, place oil, apple sauce and eggs and whisk until smooth. Pour in milk and mix well.
3 Sift dry ingredients together into wet mix. Stir until smooth.
4 Into the prepared cake tin, pour batter and bake in oven for 30 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool slightly. Turn out onto a wire rack.
5 Meanwhile, to make icing, place avocado in a blender and blitz until smooth. Add cocoa and syrup and blend again until smooth and silky. Add 1 tablespoon of water at a time, until the icing is pourable.
6 Using a knife, carefully slice the bottom of the cake to make it sit level. Place cake on serving plate and drizzle over icing. Add strawberries and candles and serve.
Make it gluten free: Use gluten-free flour and check baking powder and cocoa are gluten free.
Make it vegan: Use Orgran Vegan Easy Egg or Orgran No Egg Replacer instead of eggs and replace the milk with soy or almond milk.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 2g
Dietary fibre 3g
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