Intense chocolate cake with lactose-free avocado and matcha cream
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Intense chocolate cake with lactose-free avocado and matcha cream

1 h
Blow away your guests with an intense, chocolaty, moist lactose-free chocolate cake with avocado and matcha cream! We have perfectly mixed and matched potent flavours to create an unforgettable taste experience that will leave you satisfied – but wishing for more! Not only is the cake a treat to the taste buds, but its vibrant green matcha and beautiful deep cocoa brown colours will also direct any hungry eyes to this spectacular lactose-free cake.


Avocado and matcha cream:
  • Put cashews in a bowl and cover with boiling water. Let the nuts soak in water for 30 minutes.
  • Melt coconut oil in a small saucepan on low heat.
  • Remove avocado meat from the shell and stone and put it into a blender or food processor.
  • Sieve the water from the cashew nuts and put them in the food processor along with avocados, lactose-free cream cheese, matcha powder, syrup, vanilla extract, warm coconut oil, and lime juice. 
  • Blend until you have a completely smooth and nice green cream.
  • Put the cream in a bowl, cover it with film and refrigerate to make it firmer in texture – it takes about 1½ hours. In the meantime, bake the chocolate cake.
Chocolate cake:
  • Preheat the oven to 170°C.
  • Grease two round 20 cm cake moulds with lactose-free spreadable and coat the base of the moulds with baking paper.
  • Mix almond flour, coconut sugar, cocoa, and baking powder in a bowl.
  • Melt lactose-free butter in a small saucepan.
  • Whisk together melted butter, eggs, maple syrup and vanilla extract in a bowl.
  • Fold the dry ingredients into the wet and stir together until you get a ball.
  • Divide the batter into the two moulds and bake for about 25-30 minutes until the cakes are done. Test with a bamboo skewer in the middle of the cake. The skewer should come out completely clean and without wet batter when the cake is ready.
  • Let the cakes cool down for 20 minutes on a baking rack, then refrigerate until they have cooled.
Assembling the cake:
  • Gently stir the matcha cream before smearing it on the cake so that it is completely smooth after cooling.
  • Place one cake on a suitable dish. Spread half the cream on the first cake and spread it nicely all over the bottom with a small palette knife.
  • Place the other cake on the cream and spread the remaining cream on top of the cake with a palette knife.
  • Sprinkle with extra matcha tea and garnish with lemon balm leaves.

Of course, you want your matcha cream to be perfect, which is why you should use ripe avocados! They will blend much easier and, as a bonus, provide a smoother consistency and sweeter flavour. Ripe avocados are softer and creamier by nature and believe us when we say this will truly make a difference!

Questions about lactose-free avocado and matcha cream

Below we go through the most frequently asked questions about lactose-free avocado matcha cream so you can get right on it and use the delicious cream for a delicious, moist, chocolate cake.

Do you use fresh or frozen avocado for a lactose-free avocado and matcha cream?
For a dessert like this case with a smooth cream, we recommend using fresh avocados. Their flavour, texture, and colour are simply superior to that of frozen ones. Frozen avocados are good in smoothies or cooked dishes, but in the case of this recipe, to ensure a smooth and creamy texture, you should go for fresh, ripe avocados.
How to use lactose-free avocado and matcha cream?
Lactose-free avocado and matcha cream is delicious when layered in chocolate cake bases. It gives any cake a burst of colour and flavour. Simply spread it out on a layer of cake, then top it with another cake layer and finish with a new layer of cream. However, it is also delicious on toast or bagels, topped on muffins or other desserts, or as a fruit dip for strawberries, bananas, or apples.
Can you freeze lactose-free avocado and matcha cream? 
Lactose-free avocado and matcha cream are best enjoyed freshly made and we do not recommend freezing it. It might separate or change in texture because of the quite high oil and water content of the ingredients in the recipe. So, we recommend enjoying it fresh and storing it in the fridge for up to 3-5 days.


Avocado and matcha cream:
150 g
Coconut oil
75 g
Ripe avocados
Lactose-free cream cheese
200 g
Matcha powder tea
1 tsp
Maple syrup
3 tbsp
Vanilla extract
1 tsp
Juice of one lime fruits
Chocolate cake:
Almond flour
150 g
Coconut blossom sugar
100 g
Cocoa powder
65 g
Baking powder
1½ tsp
Arla® LactoFREE Butter, spreadable
150 g
Maple syrup
3 tbsp
Vanilla extract
1½ tsp
For assembly:
Matcha powder tea
½ tsp
Lemon balm (to garnish)
7 Leaves

Serve an intense lactose-free chocolate cake for your guests

Are you ready to leave a strong impression on family and guests? This intense lactose-free chocolate cake with matcha cream is full of deep, decadent flavours bound to spellbind anyone with a love for cakes. It has a pronounced taste of chocolate, but coconut blossom sugar and maple syrup help round out the nuances of its irresistible sweetness. Perfect as an indulgent and rich showstopper, it can be served as a tasty post-dinner dessert or as a birthday party centrepiece. Either way, the cake and its smooth cream promise to delight and enchant anyone who wants a sweet slice of heaven.

Assembled with a velvety avocado and matcha cream without lactose

The chocolate cake provides a rich flavour base to this lactose-free velvety-smooth avocado and matcha cream. Where the avocado brings a luscious taste and buttery texture, the bitterness, and slightly herbal undertones of the matcha powder help balance the overall richness. Not only that, matcha powder can provide a unique umami flavour that adds an exciting layer of complexity to an already special and visually pleasing chocolate cake.

Keep it green with a tall glass of powerful lactose-free spirulina smoothie! Or maybe you want to explore more of the distinct matcha flavour? Then you should try our lactose-free matcha latte.