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Chocolate-Ginger Cake with Avocado Cream
Why it's Low GI
A festive vegetarian chocolate-and-ginger sponge with no sugar, topped with a naturally green avocado-and-kiwi cream sweetened with stevia. Fresh ginger and cocoa with almost no added sugar keep it gentle on blood sugar.
Method
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- Prepare a 24 cm tin lined with a circle of parchment. Heat the oven to 180°C.
- Blend all the cake ingredients into a batter, adding the baking powder last.
- Pour into the tin and bake for 10–15 minutes, then cool completely and cut out shapes with a cutter.
- For the cream, blend all the cream ingredients until smooth.
- Firm up the cream in the freezer for 10–15 minutes, checking and stirring to the right consistency.
- Spread thickly over the sponge, pipe a pattern, and chill to soak. Use the cream just before serving as the colour changes on storage.
Nutrition
Per serving (est.): ~155 kcal · Carbs 10 g · Fat 12 g · Protein 2 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
Tip
Use a ripe, soft avocado and finish with the cream just before serving — the green colour is brightest fresh.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.