Flourless chocolate cakes with avocado icing

Treat yourself, but make it healthy.

  • 25 mins preparation
  • 20 mins cooking
  • Makes 8
  • Print
Satisfy your sweet tooth the healthy way with these beautiful gluten-free chocolate and hazelnut cakes. Serve lathered in dairy-free choc-avocado frosting for a healthy twist on your after-dinner treat.


Flourless chocolate cakes
  • 3 eggs, separated
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 75 gram dark chocolate (70% cocoa), grated finely
  • 3/4 cup (75g) ground hazelnuts
  • 1/4 cup (60g) coconut oil, melted
  • 125 gram raspberries
Avocado icing
  • 1 large ripe avocado (320g)
  • 2 tablespoon cocoa powder
  • 2 tablespoon coconut oil, melted
  • 2 tablespoon honey


Flourless chocolate cakes with avocado icing
  • 1
    Preheat oven to 180°C. Grease an 8-hole, ¾-cup (180ml) mini loaf pan tray; line bases and sides with baking paper.
  • 2
    Beat egg yolks, ½ cup (110g) of the sugar and the extract with an electric mixer until thick and pale. Fold in combined chocolate and ground hazelnuts.
  • 3
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar; beat until sugar dissolves between additions and mixture is glossy and stiff. Gently fold egg white mixture into egg yolk mixture with coconut oil. Pour into pan holes.
  • 4
    Bake cakes for 20 minutes or until a skewer inserted in the centre comes out clean. Leave in pans for 10 minutes; turn, top-side up, onto a wire rack to cool.
  • 5
    Make avocado icing: Blend or process ingredients until smooth and glossy.
  • 6
    Spread icing onto cooled cakes; top with raspberries.


Un-iced cakes can be made 2 days ahead. Store in an airtight container. Ice cakes on day of serving.

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