May 5, 2017

mother’s day cake, cake for mother’s day, mothers day cake ideas, mother’s day desserts, happy mothers day cake, sally’s baking addiction, mind over munch

Prepare yourself for one of the best Mother’s Day cakes you’ll ever eat because not only is it delicious, but it is quite healthy too! This cake is made using oats and almonds in place of flour, and avocados instead of butter/margarine in the frosting. YES! I did say avocados! Gather all your bowls and […]

Mother’s Day Cake

Prepare yourself for one of the best Mother’s Day cakes you’ll ever eat because not only is it delicious, but it is quite healthy too! This cake is made using oats and almonds in place of flour, and avocados instead of butter/margarine in the frosting. YES! I did say avocados! Gather all your bowls and whisks, and get baking! You are in for a Mother’s Day treat!

mother’s day cake, cake for mother’s day, mothers day cake ideas, mother’s day desserts, happy mothers day cake, sally’s baking addiction, mind over munch

Click here for the step by step tutorial: https://youtu.be/7GqkhWrVJEM

mother’s day cake, cake for mother’s day, mothers day cake ideas, mother’s day desserts, happy mothers day cake

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Mother’s Day Cake

mother’s day cake, cake for mother’s day, mothers day cake ideas, mother’s day desserts, happy mothers day cake, sally’s baking addiction, mind over munch
  • Author:
  • Prep Time: 1 1/2 hours
  • Cook Time: 40 minutes
  • Total Time: 38 minute
  • Yield: 6-8 servings
  • Category: Cakes

Ingredients

Chocolate Cake:

  • 1 cup oat flour
  • 1/4 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup or agave nectar
  • 3/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/2 cup chocolate chips

Avocado Fudge Frosting

  • 2 Hass avocados
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 7 tablespoons agave nectar or maple syrup
  • pinch of salt
  • 1 teaspoon melted coconut oil

Other

  • 8-10 Strawberries, sliced into rainbow shapes

Instructions

  1. Make the Cake-
    Preheat the oven to 350℉, and grease a 6” circle cake pan with nonstick cooking spray and line with parchment paper. Set aside.
  2. In a bowl, combine the almond milk and apple cider vinegar and mix together. Allow this mixture to sit for 5 minutes, or until it has curdled.
  3. In a large bowl whisk together the oat flour, almond flour, cocoa powder, salt, baking powder, and baking soda. Try to break up most of the clumps. To the dry ingredients, add the eggs, coconut sugar, maple syrup, almond milk-vinegar mixture, vanilla extract and coconut oil.
    Mix until it becomes a batter. Pour the batter into the prepared pan and top with chocolate chips.
  4. Bake for 35-40 min, or until a toothpick inserted into the center comes out mostly clean (the melted chocolate chips may stick which is fine). Allow the cake to cool for at least 15 minutes before removing it from the pan onto a wire baking rack. Cool for 1 hour.
  5. Make the Frosting-
    Combine the all the ingredients in a food processor, and blend until completely combined for about 2-3 minutes.
  6. Decorate:
    Ice the cake with a generous amount of the avocado frosting. Smooth the sides of a cake with an icing comb or with a knife.
    Arrange the strawberry slices in circles around the top of the cake to create a flower-like effect.

Notes

Store the cake in the fridge for 1-3 days. Best served within 24 hours.

 

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