Gluten-free Avocado Chocolate Cake
PIN IT!Friday calls for luscious avocado chocolate cake.
At least, after the week I had, it does. That and a giant bottle of red wine, but that’s besides the point.
Work has been utterly crazy lately. We’re launching 2 huge website updates that has me writing over 1,000 unique pieces of content before the end of the month. Well, maybe not 1,000 but a metric TON. My sleeping, eating and exercise schedule has been thrown for a loop and i’m basically a walking, very malnourished, zombie.
Luckily I love my job so it’s not too painful. I will say though, I’ll be stoked when these go live so I can actually have a day or two off without having to check my email or write about the unique food scene of Iowa.
Thankfully it’s Friday and then the weekend. The funny story is I actually have to work tomorrow, but it’s not all bad. My work involves playing on the Tidal Basin watching the cherry blossoms bloom and having a delicious boozy brunch. I know, things could be worse. Sunday will be spent with my phone as far away from as humanely possible and far too much pizza, wine and binge-watching.
Since I still have a few hours left to go before my weekend of fun, I’m going to indulge in a big fat piece of this gluten-free avocado chocolate cake for breakfast. Before you judge me and bring up my low-carb diet, may I repeat that it’s completely grain and gluten-free? And the addition of avocado gives every piece a big, creamy kick of fiber and protein.
It may not be as healthy as, say, oatmeal, but it’s still low-carb and high-protein. And those are two components of a light and healthy breakfast!
Gluten-free Avocado Chocolate Cake
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
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
Love this recipe, I always forget how awesome avocado is for baking. Beautiful photos.