Chocolate Avocado Cake (Almond Flour)
Sink your fork into a slice of fudgy chocolate avocado cake topped with lashings of silky-smooth chocolate avocado frosting. You'd never guess this decadent-tasting dessert is sugar free, dairy-free and Keto - and there's a Paleo option, too. You cannot taste the avocado at all - it makes this recipe deliciously moist yet surprisingly light.
Cake:
2 cups almond flour (200 g)
1½ avocado (¾ cup mashed, ~150 g)
3 medium eggs
½ cup coconut cream (120 g)
½ cup almond milk, unsweetened (120 mL)
⅓ cup cocoa powder, unsweetened (40 g)
⅓ cup powdered erythritol
2 tsp. baking powder
1 tsp. pure vanilla extract
Frosting:
1 avocado (~ ½ cup mashed)
2 oz unsweetened chocolate or dark chocolate, 85% cocoa solids minimum (56 g)
½ cup powdered erythritol (80 g)
3-4 Tbsp. almond milk, unsweetened
1 Tbsp. cocoa powder, unsweetened
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 7" springform pan with parchment paper and grease all sides.
Chop or mash your avocado and blend it in a food processor with the eggs, almond milk, coconut cream, cocoa powder and vanilla extract. Blend for a few minutes until absolutely smooth and there are no lumps left. If necessary, scrape down the sides with a spatula in between.
Add the almond flour, baking powder and sweetener and blend until well-combined.
Pour the batter into the prepared pan and bake for about 30-35 minutes or until the top is firm.
While the cake is cooling, prepare the frosting: Melt the chocolate in a double boiler or in the microwave (30 second bursts). Blend the avocado, sweetener, cocoa powder and almond milk in a food processor until absolutely smooth. Last, add the melted chocolate and blend until well-combined.
Spread over the completely cooled cake and serve.
Cook's Notes:
- Make sure you choose ripe and soft avocados and blend until the mixture is absolutely smooth. You don't want any green lumps in your cake.
- The frosting is optional (without it the net carbs reduce to 2.1g/7.6g protein and 2g sugar), but it does take the cake to the next level. If you choose not to make it, simply dust the cake with cocoa powder.
- Store this cake in the fridge. It also freezes well.
Nutritional Information:
Calories: 254kcal, Total Carbohydrates: 9.4g, Protein: 8.2g, Fat: 21.4g, Fiber: 6.2g, Sugar: 2.9g