Avocado Cake
A deliciously moist Avocado Cake that combines healthy fats and rich flavors, topped with chocolate frosting.
Equipment
- oven
- mixing bowl
- High speed blender or food processor
- 8-inch springform cake pan
Ingredients
Dry Ingredients
- 2 cups almond flour blanched
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ cup sugar
Wet Ingredients
- 2 large avocados overripe
- ½ cup milk unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup chocolate frosting
Instructions
Cake Preparation
- Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
- In a mixing bowl, add the almond flour, cocoa powder, baking soda, and sugar and mix until combined.
- In a high speed blender or food processor, add the avocado, milk, eggs, and vanilla extract, and pulse until smooth.
- Add the dry ingredients and blend once more until a smooth cake batter remains.
- Transfer the cake batter into the greased cake pan.
- Bake for 37-40 minutes, or until a skewer comes out mostly clean.
- Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely.
- Once cooled, frost with the chocolate frosting.
Notes
Store the leftover cake in an airtight container in the refrigerator for up to 1 week. Place cake slices in a freezer-safe container and freeze for 6 months or less. Make it vegan by using dairy-free frosting and swapping the eggs for flax eggs or another egg substitute.
Nutrition
Serving: 1sliceCalories: 182kcalCarbohydrates: 8gProtein: 6gFat: 16gSodium: 120mgPotassium: 229mgFiber: 5gSugar: 3gVitamin A: 94IUVitamin C: 3mgCalcium: 65mgIron: 2mg
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