Chocolate Avocado Cake
This healthy chocolate cake recipe is perfect for Passover or for anyone who is on the keto diet, plus it's a sugar-free and gluten-free diet.
For more recipes from Paula Shoyer, visit her website The Kosher Baker.
Cake
- 1 ½ cups almond flour
- ¾ cup dark cocoa, plus 1 tablespoon for greasing pan
- ¼ cup coconut flour
- ½ cup xylitol
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut cream, from canned coconut milk
- ½ cup almond milk
- 3 large eggs
- 1 tablespoon coconut oil, plus 1 teaspoon for greasing pan
- 1 teaspoon vanilla
- 1 large ripe avocado
Ganache
- 5 tablespoons boiling water
- ½ cup dark cocoa
- ¼ cup xylitol
- ½ cup coconut cream
- 1 teaspoon vanilla
Preparation
- Preheat oven to 350°F.
- Grease an 8-inch round pan with 1 teaspoon coconut oil. Add 2 to 3 teaspoons cocoa and shake all around to dust the bottom and sides. Tap out excess. Set aside.
- In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.
- Place the coconut cream, almond milk, eggs, coconut oil, vanilla and avocado into a food processor or blender and blend for two full minutes, scraping down the sides a few times, so that the mixture is completely smooth.
- Add the wet ingredients to the dry ingredients and whisk together. Use a silicone spatula to scrape the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minuets and the remove to a wire rack.
- To prepare the ganache topping, place the cocoa and xylitol into a small bowl. Add the boiling water and whisk well.
- Add the coconut cream and vanilla and mix well. Spread all over the top of the cake.
