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.
1.) Blend the avocado in a food processor with the eggs, almond milk, coconut cream, cocoa powder and vanilla extract. Blend for a few minutes until the mixture is absolutely smoothand there are no lumps left. If necessary, scrape down the sides with a spatula in between.
If you don’t have a food processor, simply use your electric mixer. It helps if you chop or mashthe avocado before blending. Again, take your time (more time than you’ll need with a food processor). You don’t want any green lumps in your cake.
2.) Now add the dry ingredients – almond flour, baking powder and sweetener and blend again until everything is well-combined.
3.) Line a 7 inch springform with parchment paper and grease the sides so the cake does not stick. Fill in the batter and bake for about 30-35 minutes until the top is firm.
4.) This is what your chocolate avocado cake should look like! If you’re a purist, your work is done. Simply let it cool down and dust it with cocoa powder.
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