A dense, rich, indulgent cake that is made with avocado to lighten up the calories. This cake is a guilt-free option for every chocolate cake lover. It’s not too sweet, but it does taste as chocolate cake should taste. Furthermore, it won’t leave you feeling heavy and gross.
Chocolate avocado cakeCourse: DessertDifficulty: Medium
15 g coconut flour
20 g almond flour
15 g cocoa powder (unsweetened)
2 pinches of baking soda
100 g coconut sugar
40 g melted coconut oil
30 g smooth almond butter
2 ripped avocados (pealed and seedless)
50 g cocoa powder (unsweetened)
4-6 tablespoons coconut sugar
2 handfuls of berries
- Preheat the oven to 175°C (347°F). Line a deep 15 cm cake tin with baking paper.
- Combine coconut flour, almond flour, cocoa powder and baking soda.
- Break the eggs, and beat the egg whites and yolks together with a hand mixer for about 5 minutes.
- Stir in the coconut sugar, and coconut oil and beat it for another minute.
- With a spoon gently fold the floury mix into it. Pour the batter into the cake tin and bake it for 20-25 minutes.
- Let the cake cool a bit, then separate it with a buttering knife from the side of the tin and carefully take it out.
- To make the cream put all ingredients into a deep bowl and mix it with a hand mixer until creamy.
- Once the sponge cake is cooled, cut out horizontally in two with a serrated knife.
- Start assembling the cake by adding a layer of the chocolate avocado cream on top of one of your cakes, top with your second cake, and cover the whole cake with the other half of the cream.
- Decorate the cake with berries before serving.