Description
Indulge in a decadent, ultra-moist chocolate cake that swaps traditional butter for the natural creaminess of ripe avocado. This sophisticated dessert is surprisingly easy to make, using a one-bowl method that yields a rich, dense crumb perfect for any occasion. Naturally sweetened and incredibly satisfying, this recipe proves you do not need complicated ingredients to achieve a professional, bakery-quality finish at home.
Ingredients
3 1/2 cups almond flour
2/3 cup coconut sugar
1/2 cup high-quality cocoa powder
1 tsp baking soda
1/2 tsp sea salt
4 large eggs
1 ripe avocado, mashed until smooth
1 cup pure maple syrup
1/4 cup unsweetened almond milk
2 tsp pure vanilla extract
Instructions
Preheat your oven to 350°F and line three 6-inch cake pans with parchment paper.
In a large mixing bowl, combine the almond flour, coconut sugar, cocoa powder, baking soda, and salt until well mixed.
In a separate small bowl, mash the avocado thoroughly for at least 30 seconds until completely smooth with no lumps.
In another bowl, whisk together eggs, maple syrup, almond milk, and vanilla extract.
Add the mashed avocado and the egg mixture to the dry ingredients, mixing until a smooth batter forms.
Divide the batter evenly among the three prepared pans.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely before removing from pans and serving.
Notes
Ensure the avocado is very ripe to ensure a smooth texture without chunks. Store the cake in an airtight container in the refrigerator for up to 3 days to maintain its moist crumb.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: Modern Baking
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 65mg