A naturally-sweetened, Paleo-friendly, rich avocado chocolate cake with the awesome green ingredient!
Welcome to my world of experimentation gone suddenly right! You may remember my combination of chocolate and avocado in a frosting that is amazingly rich and yummy on top of, well, anything. And if you don’t remember, click the link to check it out – everyone who has tried anything I’ve put this on has asked, no demanded, the recipe! Well, I got to thinking again, and wondered if I could make cookies out of something similar. So I did. And they were awesome, but just a little bit crumbly. So I got to thinking again, and wondered if I could make a brownie, or cake out of something similar. So I did. And it was awesome. So awesome, that everyone who had a piece at work gave me two thumbs up to put the recipe on the website.
By the way, anyone else who would like to be a taste tester for my weird and wonderful creations, just let me know through the contact me page …!
Now, I originally intended these to be brownies, but Grant thinks they’re more like a cake. Either way, they are yummy and you can use whatever fill-ins you wish, such as walnuts, chocolate chunks. I use my healthy frosting on top of the cake/brownie in the photo, but I’m thinking they’d be good with the chocolate avocado frosting as well, or would that be too much of a good think?
And you should make them. Because I told you too!
Avocado chocolate cake
(Paleo, gluten-free, dairy-free, no added sugar)
Ingredients
- 2 eggs
- 1 avocado 110g
- 1/2 cup almond butter 125g
- 10 Medjool dates pitted
- 1 tsp baking soda
- 1/4 cup cocoa powder 40g
- 1/2 cup almond milk
- 1/2 cup flaxseed meal
- 2 oz dairy-free chocolate chunks
Instructions
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Preheat oven to 350F and prepare a 9x5" loaf pan with either parchment paper or cooking spray.
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Place the eggs, avocado, almond butter and dates in a food processor and blend until smooth.
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Add all other ingredients except for the chocolate chunks and continue to mix until well combined.
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Fold in the chocolate chunks.
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Pour into the prepared loaf pan and bake for 25-30 mins, or until a toothpick inserted in the mixture comes out clean.
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Allow to cool in the pan.
