Avocados transpose this brownie-like cake out of the naughty-but-nice category to the highly nutritious (and delicious!). Just watch and smile as your avocado-hating friends unknowingly tuck into it!
With an excellent carbohydrate-to- protein ratio, enjoy post-workout with a glass of milk, or milky coffee, or serve as a dessert with fresh raspberries and a dollop of crème fraîche.
The cake is also packed with heart-healthy monounsaturated fats, vitamin C, vitamin E and vitamin K as well as B vitamins, and minerals (including high levels of potassium, one of the electrolytes we lose when we sweat). If you can resist temptation and keep the cake wrapped in foil for a day or two, it becomes even more moist and flavoursome.
Makes: 1 litre loaf tin
Ingredients: 3 eggs • 120ml buttermilk (or 60ml milk & 60ml natural yoghurt) • 120g ripe avocado • 130g coconut, soft brown, or caster sugar • 130g self-raising flour, sifted • 50g cocoa powder • 1 tsp baking powder • Pinch salt
1.Heat the oven to 180°C. Grease a loaf tin and line with parchment paper. Crack the eggs into a mixing bowl, add the buttermilk and beat lightly with a fork or whisk.
2. Mash the avocado to a purée with a fork. Add this to the buttermilk mixture and stir until combined. In a separate bowl, combine the sugar, flour, cocoa, baking powder and salt. Gently fold the dry ingredients into the wet ingredients.
3. Spoon the mixture into the loaf tin and bake for about 45mins, or until the cake is just cooked through (it should be springy to the touch). Cool completely, in the tin, on a wire rack.
Nutritionist and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009, and now has a
website (gofasterfood.com), several books and a new range of Go Bites – all-natural energy balls.