Banana-almond chocolate cake with avocado icing

Name: Banana-almond chocolate cake with avocado icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 g chopped almonds; 100 g vegan dark chocolate; 450 g Flour; 300 g Sugar; 2 packages Vanillin sugar; 1 1/2 TSP. Baking soda; 3 TSP Baking Powder; 375 ml Soy milk; 200 ml Maize-germ oil; 4 (approx. 560 g) Bananas; 1 (approx. 200 g) small avocado; 25 g Cocoa powder; 25 g Coconut oil; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 g chopped almonds
100 g vegan dark chocolate
450 g Flour
300 g Sugar
2 packages Vanillin sugar
1 1/2 TSP. Baking soda
3 TSP Baking Powder
375 ml Soy milk
200 ml Maize-germ oil
4 (approx. 560 g) Bananas
1 (approx. 200 g) small avocado
25 g Cocoa powder
25 g Coconut oil
7-10 Tbsp Grease

Directions

1
Roast the almonds in a pan without fat until golden brown, take them out. Finely chop the chocolate. Mix flour, sugar, vanillin sugar, baking soda and baking powder. Mix milk and oil. Stir the flour mixture into the milk mixture with the whisk of the hand mixer. Halve the bananas lengthwise and cut into slices. Stir bananas, almonds and chocolate into the dough
2
Put the dough in a greased ring cake tin (2.5 litres capacity) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Take out and let cool down for about 45 minutes. Turn out of the tin and let cool down
3
Cut the avocados in half, remove the core and the flesh from the skin. Mash with a fork. Finely puree the fruit flesh, 150 ml water and cocoa powder with a blender. Melt coconut oil and stir into the Avaocado cream. Cover the cake with the cream and refrigerate for about 30 minutes
4
waiting time approx. 3 hours