Chocolate Avocado Cake with Orange (Almond Flour)

This showstopper double tier keto chocolate orange cake is perfect for birthdays and other special occasions. A healthy low carb cake recipe that tastes as scrumptious as the sugary original.

Sponge Cake:
7 large eggs
⅓ cup Greek yoghurt 84g
2 tsp. orange extract
⅔ cup almond milk 170g
3.5 oz butter melted, 100g
⅓ cup coconut flour 45g
2.5 cups almond flour 250g
¾ cup + 2 Tbsp. cocoa powder 75g
1¼ cup confectioners' sugar 200g
4 tsp. baking powder
⅓ tsp. sea salt

Frosting:
3 ripe avocados (flesh only) 330g / 11.6 oz
⅔ cup cocoa powder 55g
7 Tbsp. confectioners' sugar 70g
1.5 Tbsp. butter or coconut oil, melted
⅓ tsp. pure orange extract
1 large pinch sea salt

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line the base of two 8” springform pans with parchment paper. Generously grease the sides with butter.

Make the Sponge Cakes:
Add the eggs to a blender and blend until they are fluffy and have doubled in size. If you don't have a blender, simply use a large mixing bowl and an electric mixer.

Now, add all remaining wet ingredients - butter, yoghurt, almond milk and orange extract. Blend until smooth.

Last, add all dry ingredients and blend until combined. With a high speed blender, you may need to scrape the sides a couple of times and blitz again.

Spoon the mix into your prepared springform pans and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking.

Make the Frosting:
Meanwhile, place all the frosting ingredients in a food processor and blend until smooth. Taste and adjust the sweetness to taste.

Assembly:
Place one (fully cooled) cake on your serving board. Top with a thin layer of frosting, about ¼ of the mixture.

Add the second layer of the cake and, using a spatula or palate knife, coat the top and sides of the cake until they are fully covered.

Option to decorate the finished cake with grated chocolate and orange zest plus orange slices.

Makes 16 slices.

Cook's Notes:

• 4.4g net carbs per slice.
• For a smaller, single layer cake divide the recipe in half and use 4 medium eggs.
• Do not over-bake the sponge as it will firm up as it cools.

Nutritional Information:
Calories: 249kcal, Total Carbohydrates: 10.8g, Protein: 9.2g, Fat: 21.4g, Saturated Fat: 6.8g, Fiber: 6.4g, Sugar: 1.5g