Avocado Chocolate Cream with Allergen Free Sponge Cake
Ingredients
Avocado chocolate cream:
- 2 ripe avocados
- 3 tablespoons cocoa powder
- 2–3 tablespoons maple syrup or honey
- 50 ml 3 tablespoons plant based milk
- 1 teaspoon vanilla extract
- pinch of salt
Sponge cake:
- 100 g 3.5 oz almond flour
- 2 eggs for a vegan version: 2 tablespoons chia seeds + 6 tablespoons water
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup or erythritol
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Cream:
- Scoop out the avocado and transfer it to a blender.
- Add the cocoa powder, sweetener, plant based milk, vanilla, and a pinch of salt.
- Blend until completely smooth, so you get a creamy, silky texture.
- Refrigerate for at least 30–60 minutes so the flavors can meld together.
Sponge cake:
- Mix the eggs with the sweetener and vanilla.
- Stir in the melted coconut oil, followed by the almond flour, baking powder, and salt.
- Work everything into a smooth batter.
- Pour into a parchment lined pan and bake at 180°C (350°F) for 15–20 minutes.
- Once done, let it cool, then cut into small cubes or rounds.
- Serving: Place the sponge cake at the bottom of glasses or plates, then spoon the avocado chocolate cream on top. You can also layer it, or serve the two elements separately as an elegant dessert on their own. Garnish with fresh fruit, cocoa powder, or coconut chips.
