This chocolate cake is going to revolutionise your cake eating!
Not only is this cake completely delicious but it is also hands down the easiest cake I’ve ever made. There is no faffing around with an electric whisk, or washing up copious bowls.
It is deliciously decadent but also tastes wonderfully light. A contradiction in terms.
Like all the best cooking, this cake came about a bit by accident. I’ve been experimenting with easy chocolate cakes recently (get excited, there are more to come!) and I’ve been determined to make the ultimate easy chocolate cake. I had it all figured out and then I realised I had no eggs…Like that was going to stop me from baking a chocolate cake. So with a few tweaks, and some thinking on my feet, lo and behold, this chocolate cake was born. And boy is he a goodie.
I hope this cake makes for a happy Monday! I know you are going to love it, so please give it a go!
- 130g buckwheat flour, or any flour you like, although I plump for gluten-free
- 48g cacao powder – unsweetened cocoa powder
- 140g coconut sugar
- 60g greek yoghurt, or dairy-free coconut yoghurt
- ½ teaspoon bicarbonate of soda
- ½ teaspoon of salt
- 180g water
- 70g mashed avocado ( mash the avocado with a fork, and then weigh it)
- 2 teaspoons of vanilla extract
- 200g dairy free coconut yogurt, or thick greek yoghurt if you aren’t dairy-free inclined
- 2 figs, each cut into 8 wedges
- 100g redcurrants
- 100g blueberries
- Preheat the oven to 180C
- Grease an 8 inch cake tin, I like to use coconut oil to do this, and then line the base with a disc of greaseproof paper
- In a bowl, combine the flour, cacao, baking soda, salt and coconut sugar and give it a really good mix.
- Then, in another smaller bowl, whisk the yogurt, water, avocado and vanilla together.
- Then simply mix the two bowls together. Be careful not to over mix, you just need to combine them, but don’t go crazy!
- Tip the mixture into the cake tin and then pop it in the oven.
- Bake for 25 mins. It should be slightly firm to the touch. Leave to cool in the tin and then once it’s cooled you can top with the yogurt and the fresh fruit.
- Because of the yoghurt, it’s best to keep in the fridge. The coolness of the fridge also helps the cake to get even fudgier and more delicious…if that was possible!
Perfect for afternoon tea, great for a birthday, or lovely enough to whip out as a pudding at a dinner party! Hope you enjoy! Please do give it a go and let me know how you get on, I love hearing from you all!