Gluten & Dairy Free Cake

2 1⁄4 cup/200g/7 oz Almond meal

  • 1 cup/90g/2 oz Oat flour
  • 1⁄2 cup/45g/1.5oz Cocoa Powder
  • 3⁄4 cup + 2 tbsp/165g/5.8 oz N​atvia
  • 2 1/2 tsp baking powder
  • 2/3 cup/120g/4.2 oz olive oil
  • 4 ea Large eggs
  • 1⁄2 cup/125ml/4.2oz Milk (any kind we used almond)
  • 1 ½ tsp Vanilla Extract

For the Chocolate Mousse Icing:

  • 3 ea Avocados
  • 1/3 cup/35g/1.2oz Cacao Powder
  • 1 tsp Vanilla Extract
  • 1⁄2 cup/65g/2.2 oz Natvia Icing mix
  • 2 tbsp/40ml/1.4 oz Milk (any kind we used almond)
  • 1 tsp Vanilla Extract

To Assemble:

  • 2 1⁄2 – 3 1⁄4 cup/300-400g/10.5-14 oz Strawberries/ pomegranate seeds, cherries or any fruit you like to decorate.


For the Cake:

​Preheat oven to 180°C. Combine almond meal, oat flour, cocoa powder, Natvia and baking powder in a large bowl. Crack eggs into a small bowl and beat lightly. Add eggs, oil, milk and vanilla into the bowl with the dry ingredients. Mix until well combined (but don‛t over beat). Line the base of a 20cm round cake tin with baking paper and spray side with cooking oil spray. Pour the mix into the tin and bake for around 40 minutes or until just cooked through. When cool enough to handle, remove cake from cake tin and allow to cool on a wire rack.

For the chocolate mousse icing:

Scoop the avocados and place into the bowl of a small processor or blender. Add cocoa, vanilla, Natvia and milk and blitz until smooth.

For the assemble:

When cake is cooled, cut in half horizontally and spread the bottom half with a layer of mousse. Top with a layer of sliced strawberries. Spread the cut side of the cake top with more mousse then place on top of strawberries.

*Recipe developed by Neha Bhatia ­APD/AN (Nutrivore)

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