World's healthiest chocolate cake

Teresa Cutter, co-founder and creative director of Australian nutrition and supplement brand, The Healthy Chef has created the unthinkable, a chocolate cake that is both healthy and delicious.  Teresa says: “This chocolate cake is brimming with antioxidants to boost energy and promote wellbeing. I love that’s its super-moist and rich in heart healthy essential fats from the olive oil. This cake is gluten free, dairy free and refined sugar free, making it the perfect healthy treat for everyone.”

Makes 1 cake

Double the recipe for a double layer cake.

125 ml (½ cup/4 fl oz) extra virgin olive oil
125 ml (½ cup/4 fl oz) almond milk
125 ml (½ cup/4 fl oz) pure maple syrup
4 organic eggs
2 teaspoons vanilla extract
3 teaspoons gluten free baking powder
60 g (½ cup/2 oz) dark cocoa powder
300 g (3 cups/10½ oz) almond meal
avocado frosting to serve (see inspiration)

PREHEAT your oven to 160°C (320°F) fan forced.
COMBINE olive oil, almond milk, maple syrup, eggs and vanilla into a mixing bowl.
ADD the baking powder, cocoa and almond meal and mix with the paddle attachment until combined. 

POUR into a 20cm lined baking tin.
BAKE for 45 minutes until cooked then remove from the oven to cool.
COMBINE frosting ingredients until smooth in a blender then ice the cake generously.
STORE in the fridge until ready to serve. 
DOUBLE the recipe if making a double layered cake with frosting.

ENJOY.

INSPIRATION
To make the avocado frosting combine the flesh from 2 ripe avocados, 
125 ml (½ cup/4 fl oz) pure maple syrup, 125 ml (½ cup/4 fl oz) coconut cream or yoghurt, 2 teaspoons vanilla extract, 60 g (½ cup/2 oz) dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake.