Try this stunning looking cake of vanilla sponge encased in a creamy chocolate avocado frosting.
Preheat the oven to fan 180°C/gasmark 6, then line the bases of two 25cm-diameter cake tins with baking parchment and grease the sides with butter or coconut oil.
Blend all the ingredients for the frosting together in a food processor until smooth, adding a dash of cold water if needed. taste, adjusting the flavourings to taste, then transfer to a bowl and set aside in the fridge.
For the cake, add the cannellini beans to the cleaned food processor bowl with the eggs, vanilla extract and maple syrup and blend until smooth. Add the remaining cake ingredients, except the raspberries, and blend to combine.
Divide the cake batter between the prepared cake tins, spreading out evenly and smoothing the surface. Bake in the oven for 35 minutes until well risen and lightly golden on top. (Check the cakes after 25 minutes and swap the tins between shelves, if necessary, as they will cook at different rates.)
Remove from the oven, transfer to a wire rack and allow to cool completely in the tins before turning out.
While the cakes are cooling, gently wash the raspberries and dry them carefully using kitchen paper or leave to air dry. (they must be thoroughly dry before adding to the cake.)
Spread half the frosting on one of the cooled sponges, top with the other sponge and spread over the rest of the frosting. Store in the fridge and bring to room temperature to serve. Decorate with the fresh raspberries just before serving.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, $35) Photography by Nicholas Hopper. All recipes are nutrient-rich, gluten, grain and refined sugar free.
Hemsley + Hemsley: Healthy & Delicious will air on LifeStyle FOOD on March 21 at 8.30PM.
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