By Amanda Wright The 2025 Federal Budget was never just about dollars and cents—it was about the direction Australia takes in the years ahead. Treasurer Jim Chalmers’ latest budget, delivered on 25 March, makes clear where the Albanese government believes that the future lies: in cost-of-living relief, housing, and a transition to a more sustainable economy. But with an election now set for 3 May, it’s impossible to ignore the political stakes. Is this a responsible economic plan or a budget de
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When disastrous floods swept through the region in February, the town of Ingham found itself in a crisis unlike any it had seen in recent memory with devastating flood waters surpassing the levels they reached in the historic floods of 1967. Amidst the chaos of the floods the local medical practices Hinchinbrook Healthcare and Ingham Family Medical Practice banded together in times of uncertainty and provided a glimmer of light to Ingham residents, demonstrating remarkable resilience and resour
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Victoria grew up in Brisbane and went on to pursue a Cert III in Business Administration while also qualifying as a swimming teacher through AustSwim. Their career path led them to roles as a receptionist and swimming instructor, where they worked hard to fund their Diploma of Arts. Later serving as an editor for a medical journal at Queensland University of Technology, Victoria further sharpened their writing and editorial skills. Victoria's family live in Macknade and moving to the reg
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A striking symbol of resilience and awareness now stands along the highway in Ingham—its vivid blue branches reaching out as a reminder that no one has to struggle in silence. The Blue Tree Project, a national initiative aimed at breaking the stigma around mental health, found a home in the town in July 2023, thanks to a collaborative community effort. Councillor Donna Marbelli first saw a Blue Tree while driving between Townsville and Ingham and knew the town needed one of its own. The search
Read the full storyA cake made with avocado might sound unusual, but this Chocolate Avocado Cake is a game-changer. Made with almond flour and avocado, it adds moisture and healthy fats to the batter without affecting the taste. The result is a rich, fudgy cake that’s so delicious, it’s sure to leave everyone coming back for seconds.
Ingredients
For the Cake:
3 ½ cups almond flour packed
⅔ cup coconut sugar
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
4 eggs
1 ripe avocado mashed
1 cup maple syrup
¼ cup almond milk
2 teaspoon vanilla extract
For the Icing:
½ avocado mashed
½ cup butter
5 oz. dark chocolate chopped
1 teaspoon coconut oil
2 ½ cups powdered sugar
US Customary - Metric
Instructions
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper (or use two 8-inch pans, if preferred) and set aside.
In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt; set aside.
Scoop the avocado into a small bowl and mash it thoroughly with a fork, mashing for at least 30 seconds to remove any lumps. In a separate bowl, whisk the eggs together, then add the syrup, milk, and vanilla. Finally, add the mashed avocado.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. It's okay if some avocado lumps remain, but be careful not to overmix the batter.
Once fully combined, evenly distribute the batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes. Run a knife along the edges, then carefully invert the cakes onto a cooling rack to cool completely before frosting.
For the Icing:
Mash the avocado in a large bowl. Thinly slice the butter and add it to the bowl with the avocado.
Melt the chocolate and coconut oil together (either on the stove or in the microwave) until smooth. Pour the melted mixture over the butter and avocado, then let it sit for 3-5 minutes to soften the butter. Use a spatula to mix until smooth—don’t worry if the butter isn’t completely melted yet.
Add the powdered sugar and use a hand mixer to blend everything together until smooth. The icing should be thick but still spreadable.
To Assemble:
No need to trim the cake tops. Simply place a dollop of icing on each layer and spread it gently. Repeat the process, stacking the layers as you go.
Finish by topping the cake with extra chopped chocolate. Enjoy!
Recipe sourced from The Almond Eater: thealmondeater.com
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