Avocado Chocolate Log Cake

Recipe contributed by Delcie Lam, sensitive chef and founder of Delcie’s Desserts and Cakes.

Vegan, oil-free, gluten-free, no refined sugar.

Serves: 14
Time: 45 minutes

Equipment

• Food processor
• Tablespoon
• Scraper
• Log cake mold (850g capacity)
• Short rectangular or square tray
• Parchment paper

Ingredients

Base

• Almonds, 85g
• Walnuts, 85g
• Dates, 85g

Filling

• Avocado, skinned and seeded, 600g ( 4)
• Cocoa powder, 24g
• Orange juice, 20g
• Orange zest, 1 tsp
• Date sauce, 150g
• Dark chocolate coverture, warm and melted, 85g

Method

Base

1. In an oven, toast nuts for 15 minutes at 175°C and keep warm.
2. Blend nuts and dates in a food processor until they form a crumbly paste.
3. Line a tray with parchment paper and mold the crust base into a rectangle.
4. Freeze for 20 minutes.

Filling

1. Blend avocado, cocoa powder, orange juice, orange zest and date sauce in a food processor.
2. Lastly, blend in the melted dark chocolate.
3. Pour the mixture into a log cake mold.
4. Lay the crust base on top of the mixture.
5. Cling wrap the mold and freeze overnight.
6. Unmold, cut and serve.

Nutrients per serving

Energy: 140kcal
Protein: 2.1g
Total Fat (Saturated Fat): 7.8g (1.9g)
Cholesterol: 0g
Carbohydrate: 14.4g
Sodium: 13.4mg
Dietary Fibre: 3.3g

Watch the full baking demo here: