Intense Chocolate Cake with Avocado and Matcha Tea Cream
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  • Intense Chocolate Cake with Avocado and Matcha Tea Cream

Intense Chocolate Cake with Avocado and Matcha Tea Cream


Step 1
  • For the Avocado and Matcha Tea Cream, first put the cashews in a bowl and cover them with boiling water. Let the nuts soak in the water for 30 min.
Step 2
  • Melt the coconut oil in a small saucepan on a low heat.
Step 3
  • Remove the avocado meat from the shell and stone and put them into a food processor.
Step 4
  • Sieve the water from the cashew nuts and put them in the food processor along with the rest of the ingredients.
Step 5
  • Blend the ingredients until you have a completely smooth and nice green cream.
Step 6
  • Put the cream in a bowl, cover with film and refrigerate to make the cream firmer in texture - about 1 1/2 hours. In the mean time bake the chocolate cake.
Step 7
  • For the chocolate cake, first preheat the oven at 170°C.
Step 8
  • Grease two round 20cm cake moulds with LactoFREE spreadable and coat the base of the moulds with baking paper.
Step 9
  • Mix the almond flour, coconut sugar, cocoa and baking powder together in a bowl.
Step 10
  • Melt the lactose-free butter in a small saucepan.
Step 11
  • Whisk together the melted butter, eggs, maple syrup and vanilla extract in a bowl.
Step 12
  • Fold the dry ingredients together with the wet and stir them together until you get a ball.
Step 13
  • Divide the cake dough into the two moulds and bake for about 25-30 min until the cakes are baked. Test with a bamboo skewer in the middle of the cake. The skewer should come out completely clean and without wet cake dough when the cake is ready.
Step 14
  • Let the cakes cool down for 20 minutes on a baking rack, then refrigerate until the cakes have cooled.
Step 15
  • To assemble the cake, first gently stir the matcha tea cream before smearing it on the cake so that it is completely smooth after cooling.
Step 16
  • Place one cake on a suitable dish. Spread half of the cream on the first cake and spread it nicely all over the bottom with a small palette knife.
Step 17
  • Place the other cake on the cream and spread the remaining cream on top of the cake with the palette knife.
Step 18
  • Sprinkle with extra matcha tea and garnish with lemon balm leaves.

The cakes can be baked the day before use and stored in an airtight container on cool.


Avocado and Matcha Tea Cream
150 g
Coconut oil
75 g
Ripe avocados
Arla® LactoFREE Cream cheese
200 g
Matcha powder Tea (Best quality)
1 tsp
Maple syrup
3 tbsp
Vanilla essence
1 tsp
Lime fruit
Juice of 1
Chocolate Cake
Almond flour
150 g
Coconut Blossom sugar
100 g
Cocoa powder
65 g
Baking powder
1½ tsp
150 g
Maple syrup
3 tbsp
Vanilla essence
1½ tsp
For Assembly
Matcha powder Tea
½ tsp
Lemon balm (To garnish)
7 Leaves