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: 1
Ingredients: 100 g chopped almonds; 100 g Dark chocolate; 450 g Flour; 300 g Sugar; 2 packages Vanilla sugar; 1 1/2 TSP. Baking soda; 3 TSP Baking Powder; 375 ml Soy drink; 200 ml neutral oil (e.g. corn germ oil); 4 (approx. 560 g) ripe bananas; 7-10 Tbsp Grease; 1 (approx. 200 g) ripe avocado; 25 g Baking cocoa; 25 g Coconut oil (e.g. palm oil)

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

100 g chopped almonds
100 g Dark chocolate
450 g Flour
300 g Sugar
2 packages Vanilla sugar
1 1/2 TSP. Baking soda
3 TSP Baking Powder
375 ml Soy drink
200 ml neutral oil (e.g. corn germ oil)
4 (approx. 560 g) ripe bananas
7-10 Tbsp Grease
1 (approx. 200 g) ripe avocado
25 g Baking cocoa
25 g Coconut oil (e.g. palm oil)

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roast the almonds in a pan without fat until golden brown and take them out. Chop the chocolate. Mix flour, sugar, vanilla sugar, baking soda and baking powder.
2
Mix soy drink and oil. Stir the flour mixture into the soy drink mixture with the whisks of the mixer. Peel the bananas. First halve lengthwise and then cut crosswise into slices. Stir the almonds and chocolate into the dough.
3
Put the dough into a greased ring cake tin (2 1⁄2 l capacity) and smooth it down. Bake in a hot oven for about 1 hour (test with sticks, the cake should still be moist). Take out and let cool down.
4
Carefully turn out of the mould and let it cool down.
5
For the glaze, halve the avocado, remove the core and remove the flesh from the skin. First mash with a fork, then puree finely with approx. 150 ml water and cocoa using a hand blender. Melt the coconut oil.
6
Stir into the avocado cream. Cover the cake with it. Chill for about 30 minutes.