Avocado Chocolate Cake
This avocado chocolate cake is moist, fudgy, and perfectly sweet. Made with almond flour and maple syrup, this cake is naturally gluten free, dairy free and refined sugar free.
Equipment
- 1 x 7" springform pan or a round pan
- 1 x blender or a hand blender
Ingredients
- 1 medium ripe avocado peeled and cubed
- 3 large eggs
- ½ cup maple syrup
- ⅔ cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Optional toppings:
- Berries of your choice
- Powdered sugar
Instructions
- Preheat the oven to 350°F/ 177°C. Line a 7 inch/ 18 cm spring form pan.
- Place the avocado, eggs, and maple syrup in a blender and pulse until smooth.
- Pour the avocado mix into a bowl. Mix in the almond flour, cocoa powder, salt, baking powder, and vanilla extract.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes. A toothpick inserted should come out a little dirty for a fudgy texture. Allow to cool completely.
- Top with berries, and dust with powdered sugar.
Notes
The weight of my avocado flesh was 120g/ 4.3oz. Use this as a guide but you do not have to be super precise, it can be 10g more or less.
This recipe can be baked in 6" round pan as well. It will come out taller. Increase the baking time as needed.
Nutrition
Serving: 1sliceCalories: 189kcalCarbohydrates: 20gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 70mgSodium: 209mgPotassium: 235mgFiber: 4gSugar: 13gVitamin A: 138IUVitamin C: 3mgCalcium: 120mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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