As most people around the globe, I guess, I am a chocolate lover. A long time ago, I used to eat chocolate every single day, whether it was a chocolate cake, cookies, bars or drinks, it was good as long as chocolate was involved. However, throughout my illness, I remember being so afraid of chocolate that even thinking about its sweet yet earthy taste in my mouth disgusted me. When I started eating chocolate again, for it is great for one’s health (and it’s deliciously addictive, I concede), I can recall most of my friends’ reactions, which were quite funny after all!
Anyway, choosing a “clean eating” diet meant avoiding something I loved all my childhood long: chocolate cake. After attending parties and being invited at people’s houses, without being able to enjoy some dessert, and therefore being quite frustrated, I decided to come up with my own recipe.
Before reading the list of ingredients and thinking that the one who’s talking to you right now is bloody crazy, being afraid or not reading this to the very end, let me explain that weird fruit choice. The avocado, which is a natural source of fat, enables the cake to be rich and gooey, which is a core characteristic of what usually is called a chocolate cake; as for the banana, it brings natural sweetness and works as an incredible binder. And if you’re afraid about tasting a weird fruit flavour, I can assure you that you’re not! Once you’ve tested the wet-ingredients mixture, its sweetness and extra richness, you will have to devour the whole bowl!
There is a whole lot of raw cacao powder, which gives the cake an amazing chocolate flavour as well as a certain depth that truly is delicious. The fact that almonds are very much present in this recipe, whether being in the form of flour or butter, add a nutty flavour, which makes this cake perfect for breakfast, dessert or as a snack, since it’s not too sweet.
Before jumping into this cake’s benefits, I just wanted to talk a little more about the blog, the changes it underwent as well as my feelings about a few of its characteristics so far.
I’ve been thinking a lot about the look of my blog lately, especially about the consistency and beauty of my pictures. Numerous people have been praising my “photograph talent” which I’ve never heard of (haha!) since starting the blog, but I must admit that I am not very proud of them. The two arguments that stood out the most were that I knew how to use the light even though not being a professional, and that the colours where truly well harmonized. I know, all the people that know me might think that I am just being me, but I am still not satisfied. Therefore, I’ve decided to make little changes concerning these; they are not going to come right now, but I’ll surely let you know, after testing several new decors and styles, which one truly is mine (and you’ll most certainly notice as well haha)!
Anyway, I wanted to share this with you because after all, you are the ones sharing this experience with me and taking pictures that please my eye as well as yours is really essential for me. Oh, I almost forgot, but be sure to comment or send emails to me for any idea, piece of advice or recipe that you would like me to create; I’ll gladly hear from you!
Finally, what about the benefits? The raw cacao powder contains one of the highest concentrations of magnesium, which helps boosting one’s energy levels, combatting fatigue, protecting against osteoporosis and reducing type II diabetes; it is also full of anandamide, the mood improver or bliss molecule, which creates a feeling of fabulous euphoria. As for the avocado, it is loaded with monounsaturated fatty acids, which reduce inflammation, lower LDL cholesterol and increase the HDL (“good”) cholesterol, and help absorbing the “fat soluble” nutrients (like vitamins A, D, E or K) that come from plant foods. The banana is full of potassium, which is great for the brain’s activity and helps maintaining its functions working full speed and is full of iron, which stimulates the production of haemoglobin in the blood. And last but not least, the almonds are loaded with antioxidants, helping to protect against oxidative stress (which damage molecules in cells and contribute to aging and diseases like cancer) and are full of fibre, which reduces hunger and increase satiety.
Almond & Chocolate Cake
Portions: For one cake or about 12 servings.
Preparation time: 20 minutes.
Cooking time: 35 minutes
- 200g of ground almonds
- 5 tbsp of raw unsweetened cacao powder
- 1 tsp of baking soda
- A pinch of fine sea salt
- 1 tbsp of chia seeds + 4 tbsp of water
- 1 egg (or another chia egg, as above)
- 1 ripe banana, mashed
- 1 ripe avocado, mashed
- 120ml of maple syrup or raw honey
- 4 tbsp of almond butter
(1) Preheat the oven to 180°C. Grease your cake tin with coconut oil or olive oil and line the bottom with parchment paper; set aside. Mix the chia seeds with the water and set aside for about 10 minutes. You could replace the egg with another chia and water mix for a vegan version.
(2) In a large mixing-bowl, pour the ground almonds, cacao powder, baking soda & salt, mix until well combined and then set aside.
(3) In a blender or another large mixing bowl, add the banana, avocado, maple syrup and almond butter, blend/mix until having a creamy and rich liquid. Then, stir your chia egg as well as the egg in, and mix until well combined again.
(4) Add the liquid-ingredients to the dry-ingredients, Whisk together and then let the mixture flow into a greased and parchment-paper lined cake tin. Bake for about 35 to 40 minutes, or until a knife inserted into the centre comes out clean.
(5) Get it out of the oven, let it cool off on the counter before removing it from the tin and parachuting the chocolate ganache on top! Serve it with fresh fruits, some yogurt (vegan or not) and lots of love!
Ingredients for the ganache
- 2 tbsp of coconut oil
- 3 tbsp of raw unsweetened cacao powder
- 2 tbsp of maple syrup
(1) Heat the coconut oil in a bain-marie; when liquid, add all the other ingredients. Stir them all in, ending up with a gorgeous and shiny liquid heaven, that you’ll just have to pour on the cake and let it cooling off for 20 to 30 minutes, before digging in!