Opera Slice

A yummy cake with layers of almond sponge, coffee buttercream and dark chocolate.

For the almond sponge:
60g ground almonds
30g extra virgin olive oil
1 tsp baking powder
1 tsp vanilla extract
60g agave nectar
2 rounded tbsp “no-egg”
3 tbsp water
2 tbsp wholemeal flour (gluten free if necessary)

For the coffee syrup:
125ml water
1 tbsp agave nectar
2 tbsp espresso coffee

For the chocolate and coffee buttercream:
1 ripe avocado
2 tbsp espresso coffee
1 tsp vanilla extract
4 tbsp agave nectar
1 tbsp cocoa powder

For the topping:
150g dark chocolate

View the full recipe at Yummyvege →