Intense Chocolate Cake with Avocado and Matcha Tea Cream


Ingredients
Avocado and Matcha Tea Cream
150 g Cashews | |
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75 g Coconut oil | |
3 Ripe avocados | |
200 g Arla® LactoFREE Cream cheese | |
1 tsp Matcha powder Tea (Best quality) | |
3 tbsp Maple syrup | |
1 tsp Vanilla essence | |
Juice of 1 Lime fruit |
Chocolate Cake
150 g Almond flour | |
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100 g Coconut Blossom sugar | |
65 g Cocoa powder | |
1½ tsp Baking powder | |
150 g Spreadable | |
3 Eggs | |
3 tbsp Maple syrup | |
1½ tsp Vanilla essence |
For Assembly
½ tsp Matcha powder Tea | |
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7 Leaves Lemon balm (To garnish) |
Instructions
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Step 18
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Tip
The cakes can be baked the day before use and stored in an airtight container on cool.