I had a big ripe avocado and a crazy craving for something sweet. I wanted to make a mini chocolate cake, but for that I would have had to have hydrated almonds, that is, soaked for a few hours before. But I wanted cake then, not in a few hours. So I made a sponge dough, rolled it out in a large pan, then topped it with the avocado cream and voila the cake! I used buckwheat and coconut flour and in less than an hour the cake was ready.
Ingredients:
For the sponge:
- 6 eggs
- 150 grams of raw sugar
- 100 grams of coconut oil
- 80 grams of buckwheat flour
- 50 grams of coconut flour
- A spoonful of vanilla essence
- A spoonful of lemon essence
- A grated teaspoon of baking powder
- A pinch of salt
For the cream::
- 250 grams of avocado
- 40 grams of coconut oil
- A large spoonful of carob
- A teaspoon of cocoa
- A large spoonful of honey
- A packet of vanilla sugar
- A few drops of rum and lemon essences
Method of preparation
We separate the eggs, put the yolks in the mixer bowl, put the salt, mix a little, then the sugar and start the mixer at first low speed, then high. We let it mix until the composition becomes a thick cream and doubles in volume. It will take some time. Meanwhile, weigh the other ingredients, mix the flours with the baking powder and beat the egg whites. If you don’t have a hand mixer, but a manual one, weigh the ingredients before you start whipping the egg yolks. When the yolks have become the aforementioned cream, add the melted coconut oil and leave for another 3-4 minutes. Then we put the vanilla and lemon essences and the flour mixture, spoon by spoon. If you don’t want to put baking powder, it works without it, but it won’t rise as spectacularly, buckwheat flour is “heavier” and absorbs more liquid than rice flour.
We put 2 tablespoons of warm water, not lukewarm, but not hot either. Then, spoon by spoon, add about a third of the egg white foam and continue mixing. Now we should have a soft and nice smelling cream in the bowl. We stop the mixer, remove the bowl from the position and add the rest of the egg white foam, which we incorporate with the spoon, gently. We pour the composition into the pan lined with baking paper, I have a square pan with a side of 22 cm, and put it in the oven heated to 175 degrees Celsius for 30-35 minutes. We need to be careful, the dark color of the buckwheat flour dough can mislead us, so it would be best to do the toothpick test after 25 minutes.
Meanwhile we deal with the cream. We liquefy the coconut oil if it is solid, then put all the ingredients in the blender and mix well until we get a thick cream. We taste to see if it is sweet enough and aromatic, if not, we add honey and a few more drops of rum or lemon essence.
After the sponge is baked and we take it out of the oven, we leave it for 5-10 minutes, then we spread the cream on top with a spatula or a butter knife, then we put it in the refrigerator until it cools down well and the cream hardens. Now we can cut it into squares and enjoy it with a cup of plant based milk, cashew ayran or a guilty cup of coffee.
