A delicious refined sugar free chocolate cake made with unsweetened soy milk, ripe bananas, and packed with flavor from Medjool dates and maple syrup. Topped with a creamy avocado frosting, it’s perfect for birthdays or any celebration.
1: Preheat the oven to 350°F (175°C).
2: In a bowl, mix unsweetened soy milk and apple cider vinegar. Let it sit for a few minutes.
3: Blend Medjool dates, ripe bananas, maple syrup, and vanilla extract until smooth.
4: In a large bowl, combine melted coconut oil and olive oil with the milk mixture.
5: Add the blended mixture to the oils and stir well.
6: In another bowl, mix plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
7: Gradually combine dry and wet ingredients until just mixed.
8: Pour the batter into a greased cake pan.
9: Bake for about 30 minutes or until a toothpick inserted comes out clean.
10: For the frosting, blend ripe avocados, maple syrup, cocoa powder, and vanilla extract until smooth.
11: Once the cake has cooled, spread the avocado frosting on top.
