pomegranate seeds, cherries or any fruit you like to decorate.
For the Cake: Preheat oven to 180°C.
Combine almond meal, oat flour, cocoa powder, Natvia and baking powder in a large bowl.
Crack eggs into a small bowl and beat lightly. Add eggs, oil, milk and vanilla into the bowl with the dry ingredients. Mix until well combined (but don’t over beat).
Line the base of a 20cm round cake tin with baking paper and spray side with cooking oil spray. Pour the mix into the tin and bake for around 40 minutes or until just cooked through.
When cool enough to handle, remove cake from cake tin and allow to cool on a wire rack.
For the chocolate mousse icing: Scoop the flesh out of the avocados and place into the bowl of a small processor or high powered blender. Add cocoa, vanilla, Natvia and milk and blitz until smooth.
Refrigerate until required.
For the assemble: To assemble: When cake is cooled, cut in half horizontally and spread the bottom half with a layer of mousse. Top with a layer of sliced strawberries. Spread the cut side of the cake top with more mousse then place on top of strawberries. Spread the top with remaining mousse and decorate with remaining strawberries, cherries and pomegranate.
Notes: To make this cake dairy free, choose a dairy free milk to make the cake and icing.
To make this recipe coeliac friendly you can replace the oat flour with a gluten free flour (may need to adjust amount depending on type used) or replace with another cup of almond meal.