Avocados are so healthy fruits; they are extremly nutritios! While most fruit consists primarily of carbohydrate, avocado is high in healthy fats like oleic acid, which is also the major component of olive oil.
Because of all it's benefits, I like to add it in many different things. I already heard from avocado-brownies, but i wanted to try something different. That's why I came to the idea to use it in a cake!
It is gluten free, sugar free, low carb, keto and paleo! This cake is moist and smells delicious.
It is very chocolatey and rich; perfect for any chocolate-lover. Just a perfect dessert that even your sceptical avovado-hater-kids or -husbands will love!
yields one 8 or 9 inch cake
Ingredients
200 g almond flour
50 g cocoa powder (+ 2 tbsp for frosting)
100 g granulated sweetener of choice (+ 3 tbsp for frosting)
1 tsp baking soda
200 g of 2 Avocados (+ the rest of them, about 100 g or a bit more for frosting)
200 ml milk
1 egg
1/2 tsp vanilla extract
*for substitutions see notes below
Instructions
Preheat your oven to 180°C and line a 8 or 9 inch round cake pan with parchment paper or grease it with coconut oil (or oil of your choice) and set aside.
Combine all the dry ingredients in a large mixing bowl: almond flour, cocoa powder, sweetener and soda. Put it aside.
In a blender or food processor mix all the wet ingredients: avocado, milk, egg and vanilla until you have a smooth dough.
Combine the dry ingredients and the liquid with a spatula until everything is well combined.
Transfer the cake dough into the prepared pan.
Bake for about 30 to 45 minutes or until a skewer inserted in the center of the cake comes out clean.
Let it fully cool on a wire rack before put the avocado chocolate frosting on top.
For the frosting, puree the avocado, sweetener and cocoa powder and spread it evenly over the cake.
Take a slice and serve it with berries or as it is. Enjoy!
Notes
Sweetener: To sweeten the cake you can use any granulated sweetener like normal white cane sugar, dark brown sugar, xylitol, erythritol etc.
Almond flour: If you are allergic to almonds try finely ground seeds like sunflower seeds for example as a substitute. If you don't have almond flour on hand, you can just grind your own almonds until they are very fine.
Milk: To make this cake dairy free, use any milk you like. I also love it with almond milk as it goves it a nuttier taste.
Add-ins: To make it even more chocolatey, you can add in some chocolate chips or if you want it a little bit crunchy, just add some chopped nuts like almonds to the batter.
*The nutritions are calculated with erythritol as sweetener.
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