It’s been said that there is no such thing as a healthy cake. That’s why an Australian chef has decided to turn the tables on what is expected and create a holiday cake that is not only healthy but free of many common allergens like gluten and dairy. She calls the recipe the “healthiest chocolate cake in the world,” and while it is decadent, it is also free from gluten and dairy, making it an attractive option for those who have these allergies.
Teresa Cutter has made a name for herself as one of the top bakers in Australia. She also works as a nutritionist, a fitness trainer, and has been recognized as the award-winning author of cookbook Earth to Table. Without a doubt, Cutter is a respected culinary master whose recipes should not be ignored – especially when you’re hunting for healthy holiday favorites this time of year.
Cutter is on a mission to help her fans embrace plant-based diets, which are proven to help people live healthier lives. She encourages her many followers to embrace the decision to “keep it simple, keep it fresh, and make it yourself” as they venture on a healthy path to their best lives.
This decadent chocolate cake recipe requires just “one bowl,” making it very easy to make from start to finish. It also has just healthy ingredients, which include organic eggs and almond flour. To top it off, Cutter uses avocado oil frosting that keeps it healthy and delicious.
Not only does Cutter promise her new chocolate cake recipe is easy, but she says it also tastes great and is good for the human body. Because you can blend all the ingredients in one bowl with a hand mixer, it’s really easy to get this recipe from separate ingredients to a well-mixed dessert on the dinner table.
Avocado oil frosting is one of Cutter’s secrets to making this dessert decadent. And if you’re not familiar with the ingredient, avocado oil is available at most grocery stores now and isn’t too expensive.
Get started with the avocado oil frosting this way: Scoop the flesh from two ripe avocados. Then add ½ cup of pure maple syrup, ½ cup of coconut cream, two teaspoons vanilla extract, ½ cup of dark cocoa, and a generous pinch of sea salt.
With all these ingredients in the bowl, blend it up until it is delicious and decadent. Set this aside to use as the frosting.
To make the batter, add ½ cup of almond milk and two teaspoons of vanilla extract. Then add three teaspoons of gluten-free baking powder, three cups of almond meal, and half a cup of dark cocoa powder. Sweeten with ½ cup of pure maple syrup and add a pinch of sea salt for taste.
“It’s a one-bowl cake, so all you need to do is mix it all up until you have a really nice smooth batter.”
Put the batter in a round tin and bake at 320 degrees for forty-five minutes.
This cake is loaded with antioxidants and is gluten-free.
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