Yay ! It’s chocolate time!

I don’t know about you, but I freak out a bit when it comes down to pure baking , only because I know I have to stick to accurate measurements and “this” I am not so good at. That’s why I have to say, creating baked desserts is definitely not my strength.

With desserts in general, I am a big fan of “quikies”, so a bowl of oats with fruit and honey or just a delicious ‘kids size’ ice-cream scoop, would really satisfy my sugar cravings.

But hey, who wouldn’t like a delicious chocolate cake for a treat? very few weirdos, right?

Now, THIS is a chocolate heaven on a plate. I am so excited about this cake, because not only have I followed a recipe but also, I was brave enough to alter the original recipe and create a healthier version of it. Gosh! what’s happening to me?!

This cake has NO butter and NO flour, not that the flour is unhealthy, but it suits people on a gluten-free diet, and the butter is substituted with the gorgeous healthy fat in ‘AVOCADO’ yes  a-v-o-c-a-d-o.

 Yet I promise, you won’t even notice, because the result is a smooth, chewy, gooey, rich and delicious chocolate cake.

“happy days”

Ok, now straight to the pictures, followed by the recipe. Get messy and enjoy !

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Preparing your ingredients is very important. So, start with measuring ingredients and preheating your oven.


I used light olive oil for greasing.Cut baking paper to fit the bottom of the cake tin.

choc.avo collage

Avocado, full of good fat which is so good for your body.It prevents you from over eating and helps you burn ‘fat’ leaving you slim and energised. *TIP: try half an avocado in the morning on a slice of multi grain toast and a squeeze of lemon.

Use a spoon to get all the avocado flesh in one go.

avo.chocolate melt You don’t have to melt avocado like you would do with butter, just smash it, then add it to already melted chocolate.

Do these colours naturally match or what??

stir chocolate and avocado

Stir, add the olive oil and stir again, don’t panic if the chocolate mixture is not smooth, it should thicken when you add the mashed avocado. leave on the side to cool a little.


Beat egg yolks with raw sugar until thick cream forms, then chocolate mixture and almond meal.


Add sugar gradually, to ensure it disappears in these fluffy clouds. The egg whites in this cake is the rising agent, remember ? no flour here.

Add a large spoonful of eggwhites first to chocolate mixture and fold in with a metal spoon then fold in remaining eggwhites, until all combined but avoid over stirring for a better rising and texture.

Pour mixture in prepared tin, and in the oven it goes!

cjocolate in tin

Now, its time to lick the bowl, and I ain’t wastin’ nothin’ here..


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Dust with cocoa powder before serving, and  here is one delicious, healthy chocolate cake!

Bon appetite ; ‘BEL-HANA’

final cake 2

final cake piece hand

The Chocolate Cake
Serves 8
A healthy gluten-free chocolate cake heaven.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. An 8*22 cm round springform cake tin.
  2. 3 table spoon of light-taste olive oil. use 1 tbspoon for greasing cake tin.
  3. 250g of avocado, smashed (I used 1.5 medium size avocados which weighed 250g).
  4. 400g good quality dark chocolate (70%), chopped.
  5. 1/4 cup cocoa powder.
  6. 1 cup almond meal.
  7. 1 cup raw caster sugar.
  8. 5 eggs, separated.
  1. Preheat your oven to 180 degrees Celsius.
  2. Grease the cake tin and line the base with baking paper.
  3. Melt the chocolate in a heat proof bowl over simmering water in a pan. don't let the bowl touch the water.
  4. Stir until smooth. Remove from heat, add cocoa powder and stir till smooth.
  5. then, add smashed avocado and stir until combined and thick, leave chocolate mixture aside to cool.
  6. put egg yolks and half a cup of sugar in a bowl and beat together using an electric mixture until its creamy, stir in the chocolate mixture ,then add the almond meal ,stir until combined.
  7. Beat the egg whites in a large bowl until soft peaks form, then gradually add the rest of sugar (1/2 cup) one tablespoon at a time, beating until all combined.
  8. Add a large spoonful of eggwhites to the chocolate mixture and gently fold in with a metal spoon.
  9. Carefully fold in the rest of the eggwhites until combined try not to over stir, as we need the eggwhites to stay as fluffy as possible.
  10. Pour mixture into prepared tin.
  11. put in oven and bake uncovered for 20 minutes. then cover the top loosely with foil and bake for a further 30-40 mins on 180 degrees.
  12. Check after 30 mins, dip a skewer in centre of cake if moist crumbs clings on to it when it comes out then your cake should be ready.
  13. Set aside to cool.
  14. Turn out onto a serving plate, dust heavily with cocoa powder.
  15. Cut in wedges using a warm knife and serve.