Flourless chocolate cakes with avocado icing

Satisfy your sweet tooth the healthy way with these beautiful flourless chocolate and hazelnut cakes from The Australian Women's Weekly and Disney's 'Healthy Family Eating' cookbook. Serve lathered in dairy-free choc-avocado frosting for a guilt-free after dinner treat.

  • 25 mins preparation
  • 20 mins cooking
  • Makes 8
  • Print


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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