Description
A rich, moist, and healthy avocado cake recipe made with almond flour, cocoa, and ripe avocados. It’s naturally gluten-free and can be made vegan!
Ingredients
2 cups almond flour
1/2 cup cocoa powder
1 teaspoon baking soda
3/4 cup sugar
2 large overripe avocados
1/2 cup unsweetened almond milk
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate frosting
Instructions
1. Preheat the oven to 350°F (180°C). Grease an 8-inch springform cake pan and set aside.
2. In a bowl, mix almond flour, cocoa powder, baking soda, and sugar.
3. In a blender, combine avocados, almond milk, eggs, and vanilla. Blend until smooth.
4. Add dry ingredients to the wet mixture and blend until a smooth batter forms.
5. Pour batter into prepared pan and bake for 37–40 minutes, or until a toothpick comes out mostly clean.
6. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
7. Frost with chocolate frosting once fully cooled.
Notes
To store: Place in an airtight container and refrigerate for up to 1 week.
To freeze: Slice and freeze in a freezer-safe container for up to 6 months.
Make it vegan: Use dairy-free frosting and substitute eggs with flax eggs.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 182
- Sugar: 3g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg