Grain-free Avocado Chocolate Cake
Serves about 8 – 10. Adapted and Inspired by Eat Good 4 Life.
Prep time: 10 minutes
Cook time: 40 – 45 minutes
Total time: About an hour
Ingredients:
- 2 large, ripe avocado
- 1/2 cup low-fat milk
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup pure clove honey
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- 1/2 cup almond meal/flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa flour
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
For the topping:
- 1 cup heavy whipping cream
- 2 – 4 tablespoons sugar
- Fresh strawberries for garnish
- Melted chocolate for additional garnish
Directions:
- Preheat oven to 350 degrees F. Line an 8 x 8 circle baking dish with parchment paper. Spray with nonstick cooking spray and set aside.
- In a large Blentec blender, add the avocado, milk, eggs, brown sugar, honey and vanilla. Pulse on high until smooth and creamy. Pour into a large mixing bowl.
- Add the coconut flour, almond meal, all-purpose flour, cocoa flour, baking soda and chocolate chips. Stir until the mixture is thick and creamy. If too thick, add 1 – 2 tablespoons of additional milk or water.
- Pour the mixture into a cake pan. Don’t worry if it seems thick, it’s supposed to be. Using a lightly floured spatula, smooth the top of the cake into the cake pan.
- Bake for about 35 – 42 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan for about 10 minutes and then remove (with the parchment paper) and place on a wire cooling rack. Let cool fully before adding topping (about 1 hour).
- While cake cools, preparing the topping. In a chilled mixing bowl, beat the heavy whipping cream and sugar until stiff peaks form. Spread the whipped cream over the cake and garnish with strawberries. Drizzle with melted chocolate chips or additional chocolate.
Nutritional information per serving (one slice):
Calories: 262.2
Fat: 14.3 grams
Carbohydrates: 29.5 grams
Fiber: 2.4 grams
Protein: 7.7 grams
Weight Watchers Points: 7