This recipe is adapted from Nigella Lawson’s ‘Store-cupboard Chocolate Orange Cake’ as it works on the same premise of using a jar of lime marmalade to get the bulk of the flavor. This version of the cake is not vegan, but it could easily be adapted to be vegan by replacing the egg with a flax egg, aquafaba, or some other egg substitute.
If you want to be playful with the truth, you could say this cake is almost healthy as it contains good fats from the avocado, and if you use strong dark chocolate you will get lots of nice antioxidants.
This cake came about from wondering how I could use up some leftover frozen avocado and what flavours go well with it, and then thinking about lime, and then wondering if I could throw chocolate into the mix. This is one of my favourite cakes.
125g Avocado – either frozen defrosted or the fresh equivalent
100g Dark Chocolate – I used 85% cocoa
300g Lime Marmalade/Conserve – if all you can find is a lemon/lime mix this is fine to use and usually cheaper
150g Caster Sugar
2 Large Eggs, beaten
150g Self Raising Flour
Preheat the oven to 180 degrees/gas mark 4
Cook the avocado over a low heat in a pan until soft, then add the dark chocolate and mix until melted together
Add the lime marmalade to the pan and mix until you have a sticky mess, take off the heat
In a bowl add the flour, sugar and salt, then add the egg, mix
Add the pan mix to the bowl mix and combine together
Place the mix in a greased/lined 20cm springform tin and cook for around 60 minutes, or until a skewer comes out from the cake clean, this cake always seems to take longer than I expect in the oven so don’t be alarmed if it takes up to 75 mins
Cool on a rack, and then enjoy!