Description
Lover’s Chocolate Cake is a decadent yet healthy dessert featuring a moist chocolate cake base made with natural ingredients like banana and apple cider vinegar, topped with a rich and creamy avocado-date mousse. Finished with toasted almonds and coconut flakes, this cake is perfect for chocolate lovers seeking a nutritious treat.
Ingredients
For the Cake
- 1 1/2 cups (195 g) unbleached all-purpose flour
- 7/8 cup (200 g) sugar
- 1/3 cup (30 g) cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup (235 ml) ice cold water
- 1/4 cup (55 g) mashed banana
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon vanilla extract
For the Mousse
- 1 1/4 cup (250 g) mashed avocado
- 4 dates, pitted and soaked in hot water for 30 minutes
- 5 tablespoons (25 g) cocoa powder
- 1/3 cup leftover date-soaking water
- 4-5 tablespoons (60-75 ml) maple syrup
- 1/4 cup (60 g) smooth almond butter
Topping
- 1-2 tablespoons toasted and minced almonds
- 1 tablespoon coconut flakes (toasted recommended)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat the oven to 350ºF. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and sea salt to ensure there are no clumps and the dry ingredients are well combined.
- Mix Wet Ingredients: Using a blender, puree the mashed banana, apple cider vinegar, vanilla extract, and ice-cold water until just smooth to create the wet mixture for the cake batter.
- Combine Batter: Pour the wet mixture into the bowl with the dry ingredients and whisk thoroughly until smooth and homogeneous, making sure no powder pockets remain.
- Prepare Cake Pan: Lightly grease a 9-inch round cake pan with a thin layer of coconut oil and dust it with cocoa powder, or alternatively use a non-stick cooking spray to prevent sticking.
- Bake the Cake: Pour the cake batter into the prepared pan and spread it evenly. Bake in the preheated oven for 28-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Mousse: While the cake bakes, place mashed avocado, soaked dates, cocoa powder, date-soaking water, maple syrup, and almond butter into a food processor. Puree until completely smooth and check for any date clumps to ensure a creamy texture.
- Chill the Mousse: Transfer the mousse to the refrigerator to chill and firm up while the cake finishes baking and cools down.
- Cool the Cake: Once baked, let the cake cool completely in the refrigerator, ensuring it is fully chilled before topping.
- Assemble: Spread a 1/4 inch to 3/8 inch thick layer of the chilled mousse evenly over the cooled cake surface.
- Add Toppings and Serve: Sprinkle the minced toasted almonds and toasted coconut flakes evenly over the mousse layer. Serve chilled or slightly below room temperature for the best flavor and texture.
Notes
- Make sure the bananas are ripe for maximum natural sweetness and moisture in the cake.
- Soaking the dates in hot water softens them, making the mousse smoother.
- Toasting the almonds and coconut flakes enhances their nuttiness and adds crunch.
- Use a food processor for the mousse rather than a blender for better consistency.
- Refrigerate the cake fully before applying the mousse to avoid melting or sliding.
- This cake is best enjoyed within 2-3 days when stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
