Book Recipe: Chocolate Almond Butter Cake
Prep: 25 minutes
Cook: 25-30 minutes
Total: 50-55 minutes
- 500g Medjool Dates (pitted)
65g Cacao Powder
700g Almond Butter
600ml Oat Milk
- 2 ripe Avocados
10 tbsp Maple Syrup
8 tbsp Cacao Powder
6 tbsp Almond Butter
2 tbsp softened Coconut Oil
Pre heat the oven to 180 degrees celsius and grease two 18cm cake tins with coconut oil.
Blend all of the cake ingredients a food processor until well mixed.
Divide the mixture between the two cake tins and bake in the oven for 25-30 minutes. You want the cakes to be firm along the sides, but bouncy in the middle.
Whilst the cake is baking, make the frosting by adding the ingredients to a food processor until well mixed.
To assemble the cake, spread half of the frosting onto one of the cakes and then place the other cake on top, finishing with the remaining frosting.
Top with your choice of berries - blueberries, strawberries and raspberries all work well.