Chocolate truffle cake with almond butter caramel frosting and caramel popcorn
Evening babes, are you ready for a completely over-the-top indulgent chocolate truffle cake? ♥
I made this beyond delicious cake earlier today and it is just too good not to share with you guys right away! I am on my second slice right now and I am planning on eating a third one while I catch up on Riverdale later. Cake and series = the perfect Sunday if you ask me ;)
The cake is super indulgent, but still made with good nutrient rich ingredients. I used avocado instead of butter or oil (you can’t taste the avo, but it gives the cake the perfect texture, it makes it so moist and truffle’y), coconut sugar instead of white refined sugar and buckwheat flour instead of regular white wheat flour, which means that the cake is not only gluten-free, but also refined sugar-free and dairy-free.
Find more of my favorite treats and desserts right here!
– Yields 6 slices
100 gram dark chocolate, melted (I used one with 70% cacao)
2 avocados, peeled and pitted
1 deciliter (about 0.4 cup) cacao powder
2 deciliter (about 0.8 cup) coconut sugar
1.5 teaspoon pure vanilla powder
1 deciliter (about 0.4 cup) buckwheat flour
1 deciliter (about 0.4 cup) plantmilk
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Almond butter date caramel – find the recipe right here!
Simply add all ingredients – except the chocolate – to a food processor and pulse until completely smooth, make sure that there is no texture left from the avocado. Then add the melted dark chocolate and pulse again until you have a smooth and well mixed cake batter.
Pour the cake batter into a pan or a springform cake tin (I used one that is 20 cm. in diameter) – make sure to line it with parchment paper or grease it with a little coconut oil first. Bake the cake in a pre-heated oven at 175 c // 350 f for 35 minutes.
When the cake has cooled down you can decorate the cake with the almond butter caramel (I used a little more than half of the batch) and the popcorn. Enjoy! ♥