Coconut and raspberry cake with chocolate ganache
This is a rich, dense and thoroughly delicious cake. The avocado makes a perfectly textured ganache, while the avocado flavour is masked by the cocoa, which helps you to forget about all the good oil, vitamins and minerals that are in it. The cake is dairy and gluten-free. The ganache is vegan.
Looks can deceive: ganache made from avocado. Photo: Marina Oliphant
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170g almond meal
220g raw caster sugar
90g desiccated coconut
4 large eggs (60g-70g each)
2 tsp vanilla extract
200g dairy-free spread, or margarine (or butter, if you prefer), melted and cooled
60g fresh or frozen raspberries (or any berries)
2 ripe avocados
70g cold-pressed virgin coconut oil
100g dark cocoa powder
120ml agave syrup (from health food shops)
1 tsp vanilla extract
1 1/2 tbsp cocoa (cacao) nibs (optional, from health food and specialist shops)
2 handfuls shaved coconut (optional)
Fresh raspberries (optional)
1. Preheat the oven to 180C. Lightly grease a 24-centimetre springform or loose-bottomed cake tin and line with baking paper.
2. In a large bowl, mix the almond meal, sugar and coconut together.
3. In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted spread or butter.
4. Add the egg mixture to the almond mixture, stirring until smooth.
5. Pour the batter into the prepared tin, then dot the top with the raspberries.
6. Bake for 45 to 50 minutes, or until the cake is golden and the top springs back when you press it lightly. Allow to cool completely in the tin before icing.
For the ganache, blitz all ingredients until smooth and glossy.
Smother the cooled cake with the ganache, top with toasted cocoa nibs (if using) and coconut shavings (if using). Serve with fresh raspberries if you like.
Drink: Iced or hot chocolate