Paleo Chocolate Avocado Cake

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Avocado and chocolate become best friends to create a rich, moist cake that even your kids will clamor for.

Description

Whether you’re living la vida paleo or simply trying to reduce your intake of white flour and sugar, this gluten-free dark-chocolate cake is simply sublime. Even the most serious chocolate lover will approve this not-too-sweet cake that provides almost half your daily vitamin E (40 percent) and 33 percent of your daily fiber. Healthy and delicious. Mmm.

Paleo Chocolate Avocado Cake

Recipe Type: Snack

Author: California Avocado Commission

Serves: 8

Ingredients

⅔ cup cocoa powder
½ cup boiling water
1 tablespoon vanilla extract
2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark honey
½ cup coconut palm sugar
2 ripe, medium avocados; peeled, seeded and mashed
4 large eggs
½ cup chocolate chips (optional)

Instructions

Preheat oven to 325°. Grease a loaf pan, and line with parchment paper.
In a small bowl, pour boiling water and vanilla extract onto cocoa powder, and whisk to combine; it should be like a slightly runny paste.
In a large bowl, sift almond flour, baking soda and salt.
Add honey, coconut sugar and avocados to the bowl of a food processor. Process until avocado mixture is smooth and pale green.
Add chocolate mixture to the food processor, and blend until well combined.
Whisk eggs, and add them to the food processor; pulse 3–5 times to incorporate into the mixture.
Gently fold chocolate-avocado mixture into the dry ingredients, adding chocolate chips if you’re using them.
Pour batter into your prepared loaf pan and bake 50 minutes, or until a knife comes out clean. The cake will be a bit jiggly. Cool the cake for at least 20 minutes before removing from the pan.

PER SERVING: 450 CAL; 12G PROTEIN; 26G FAT; 49G CARB (36G SUGARS); 140MG SODIUM; 8G FIBER

Recipe provided by the California Avocado Commission, californiaavocado.com