BY Ceres Organics


Ready in 1 hour | Serves 12-16



1½ cups Organic Spelt Flour, Wholemeal, Mini-pack (*or gluten free flour mix)

1 cup Organic Coconut Sugar

½ cup Organic RAW Cacao Powder

1 teaspoon baking soda

pinch of salt

⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed

1 tablespoon Organic Balsamic Vinegar

3 teaspoons vanilla powder

1¼ cups filtered water


2 avocados, flesh removed

½ cup Organic Brown Rice Malt Syrup

½ cup Organic RAW Cacao Powder

2 tablespoons Organic RAW Virgin Coconut oil

pinch of vanilla bean powder

Organic RAW Cacao Nibs (to serve)


Preheat your oven to 180°C. Line the base of a 18 cm non stick cake tin with baking paper.

Sift together your dry ingredients in a bowl.

Whisk together the remaining ingredients in a separate bowl until well combined.

Add this mixture to your dry ingredients and stir until you have a smooth batter. Transfer to your prepared tin.

Bake for around 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and leave to cool on a wire cooling rack.

To make the frosting, add all ingredients to a blender or food processor and process until smooth. Leave frosting to set in the fridge for around an hour. Frost your cake just before you are ready to serve.

Any left overs can be kept in an airtight container for about 4 days. But it won’t last that long!