recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert
The Earth Day movement started in 1970 to help bring awareness to environmental issues that pertain to our planet. Since that day, every April 22nd people are inspired, ideas are challenged, passion is ignited, and thousands are motivated into action. Earth Day is now celebrated in more than 193 countries each year, with events coordinated globally by the Earth Day Network. You and your family can use the Ecological Footprint Calculator to see how much of an impact your daily activities have on your carbon footprint, and how you can reduce them.
To celebrate this year's Earth Day, NutriChem's RHN Laura Mierzwa wanted to create a sweet but nutritious "green" treat. The icing in this decadent cake uses avocados to give it a creamy texture without using butter. This gluten-free and dairy-free cake is almost vegan: if you want to make it vegan, simply substitute the eggs!
1 cup brown rice flour
½ cup buckwheat flour
½ cup arrowroot starch
1 cup almond or coconut milk
1 cup coconut oil (melted)
¾ cup coconut sugar
½ cup cacao powder
2 tbsp maple syrup
1 tsp baking soda
½ tsp Himalayan salt
- Pre-heat oven to 350 degrees
- In a large mixing bowl mix together flours, cacao powder, baking soda and Himalayan salt.
- In a separate bowl combine coconut oil, eggs, coconut sugar, maple syrup and almond milk.
- In a mixer or with a hand mixer slowly add the wet to the dry ingredients.
- Pour batter into two 9 inch lightly oiled (with coconut oil) pans.
- Bake in the oven for 25-30 minutes, until fully cooked.
- Let cool before icing.
2 medium avocados
¼ cup cacao powder
¼ cup maple syrup (sweeten to taste)
Sprinkle of cinnamon
- In a food processor or a high speed blender mix together avocado, cacao, cinnamon and maple syrup until nice and smooth.
- Ice the cake!
Yield: Makes two cakes, or one double layer cake!
Tried it and loved it? Let us know in the comments below!