SERVES 10-12

Gluten free, grain free, dairy free

INGREDIENTS

• 3 cups almond meal

• ¼ cup coconut flour

• ½ cup cacao powder

• 1 teaspoon bicarb soda

• Pinch salt

• 4 free range/pasture raised eggs

• 2 teaspoons vanilla bean extract

• 1 tablespoon apple cider vinegar

• ½ cup extra virgin olive oil

• ½ cup maple syrup

• ¾ cup coconut cream

  Frosting

• 1 large avocado, flesh

• ¼ cup maple syrup

• ¼ cup cacao powder

• ¼ cup coconut cream

• Pinch salt

• 1 teaspoon vanilla bean extract

• Optional - berries or other items to decorate

METHOD

• Preheat oven to 180 degrees Celcius.

• Combine dry ingredients in a large mixing bowl - almond meal, coconut flour, cacao powder, bicarb soda and salt.

• In a separate mixing bowl, whisk eggs, vanilla bean extract, apple cider vinegar, oil, maple syrup and coconut cream.

• Pour wet ingredients into the dry ingredients and stir with a wooden spoon until well combined. Pour into an 8-10” round cake tin lined with baking paper.

• Bake for 35-40 minutes, or until a skewer inserted into the middle comes out fairly clean. Cool completely on a wire rack before frosting.

• Make frosting whilst cake is cooking - add all frosting ingredients into a blender or Nutribullet. Blend until smooth and creamy. Refrigerate until ready to decorate the cake.

NOTES

Using an 8-10" cake tin creates quite a high cake, which means you can cut through the cake horizontally to create 2 halves of a layer cake, frosting in between the layers. You will need to double the frosting for a layer cake.