Servings: 16
Calories: 316kcal
Equipment
- Blender
- Food processor
- Shredder
Ingredients
Moist sponge cake
- 3.5 oz coconut flour approx. 1 cup
- 3 oz cocoa powder approx. 1 cup
- 8 oz sweetener approx. 1 cup and 2 Tbsp.
- 4 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut oil melted and cooled
- 8 large eggs
- 2 teaspoon vanilla extract
- 4 cups zucchini shredded
Chocolate filling
- 4 ripe avocados approx. 18 oz.
- 4.5 oz 90% dark chocolate carefully melted
- ½ cup almond milk
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 oz sweetener approx. 6 Tbsp.
Blueberry topping
- 1 ½ cups blueberries fresh or frozen
- 1 oz sweetener approx. 2 Tbsp.
- 1 package powdered gelatin approx. 0.3 oz.
Instructions
Moist sponge cake
- Preheat the oven to 350°F (180°C) and grease two 9 or 10-inch round springform cake pans.
- In a medium mixing bowl, combine sieved coconut flour, cocoa powder, sweetener, baking powder, and salt.
- In a large mixing bowl, beat the eggs with coconut oil and vanilla extract until foamy.
- Add in the dry ingredient mix and combine well.
- Mix in the zucchini.
- Spread out into the two pans. Bake both sponge cakes for 30 to 40 minutes. NOTE: After 30 minutes, check for doneness every 5 minutes until a toothpick inserted in center comes out clean.
- Cool on a wire rack.
Almon crunch (optional)
- Combine the coarsely ground or chopped almonds with sweetener.
- Roast in a pan, stirring continuously until golden brown.
- Set aside to cool.
Chocolate filling
- Melt dark chocolate chunks and let cool down. The chocolate must still be runny before use.
- Combine ripe avocados, melted chocolate, almond milk, vanilla extract, salt, and sweetener in a food processor or blender until completely smooth.
Blueberry topping
- Soak one package of gelatine in ¼ cup water or blueberry juice for a few minutes.
- Blend blueberries and sweetener in a high-speed blender.
- Place the blueberry mixture and the soaked gelatine into a pot. Bring to boil, constantly stirring.
- Cool to room temperature before use.
- NOTE: Use double the amount of blueberries if you don't mind a little extra carb.
Assembling and finishing the cake
- Place one of the sponge cakes into a cake springform pan.
- Evenly spread roasted almonds on top of the first sponge cake.
- Spread the chocolate filling on top of roasted almonds and cover with the second sponge cake.
- Pour the blueberry topping over the second sponge cake.
- Cover and refrigerate for a few hours, ideally overnight.
Nutrition
Calories: 316kcal | Carbohydrates: 18g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Fiber: 10g | Sugar: 4g | NET carbs: 8g
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