Desserts

Gluten-Free, Dairy-Free Cacao Avocado Cake

My family loves avocados, so I buy them every week. The problem is, avocados don’t last long. One day they’re hard and inedible, and a day later they’re mushy and turning brown inside. I often have a supply of avocados on hand that I need to use up fast.

Armed with too many ripe avocados and a desire for a rich, chocolate dessert, I threw the avocados into a chocolate cake I was making. I wasn’t expecting much (my baking skills are “improving”), so I was surprised when the cake tasted great–moist, and deliciously fudgy.

I shouldn’t have been surprised. Avocado is a healthy fat that becomes light and fluffy when beaten. Mixed with eggs, almond flour, sweeteners and raw cacao powder, avocado binds all these ingredients together into a chocolate cake that’s rich, but not heavy.

This recipe calls for 2 cups of almond flour. Normally, I mix almond flour with other gluten-free flours because it can be too heavy for cakes.  But the miracle of whipped avocado adds structure and moisture to this cake without weighing down the almond flour. Raw cacao powder gives the cake a deep chocolate flavor without the need for too much extra sweetness.

I use a combination of stevia, monkfruit/erythritol and coconut sugar to sweeten this cake. It’s sweet, but not as sweet as the desserts most of us are used to eating, which are loaded with sugar. I love sweet deserts, but recent research has made clear refined sugar is best eaten in small amounts.

Dust the cake with unsweetened cacao powder, powdered monkfruit/erythritol or powdered organic sugar. You may also glaze it with dairy-free caramel sauce or frost it with dairy-free fudge frosting. Serve it with coconut whipped cream or all on its own.

Yes, you can have your cake and eat it too.

Springhouse Turtle Eats

Gluten-Free, Dairy-Free Cacao Avocado Cake

dessert
By Springhouse Turtle Serves: 6-8
Prep Time: 25 minutes Cooking Time: 45 minutes Total Time: 70 minutes

This not-too-sweet cake is moist and fudgy.

Ingredients

  • 2 cups almond flour
  • 1/4 cup potato starch
  • 1/4 cup raw cacao powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon powdered stevia
  • 1 cup mashed avocado
  • 2 eggs
  • 1/2 cup melted butter
  • 1/2 cup coconut sugar
  • 1/2 cup monkfruit/erithrytol sweetener (or xylitol)
  • 1/4 cup mini dairy-free dark chocolate chips
  • 2 tablespoons powdered monkfruit/erythritol sweetener
  • 2 tablespoons raw cacao powder
  • Whipped coconut milk (optional, for topping)

Instructions

1

Preheat oven to 350 degrees F.

2

Grease an 8-inch square baking dish. Set aside.

3

In a medium bowl, whisk together the almond flour, potato starch, 1/4 cup cacao, salt and stevia. Set aside.

4

Put the mashed avocado into the bowl of a stand mixer, and beat on medium-high speed until light and fluffy, about 30 seconds to 1 minute.

5

Add eggs, and beat 1 additional minute.

6

Stir in the melted butter.

7

Add the coconut sugar and 1/2 cup monkfruit/erythritol, and mix on low speed until blended.

8

Stir in the flour mixture, about half cup at a time. Don't overbeat.

9

Stir in the chocolate chips.

10

Spread the batter with a spatula into the prepared baking dish

11

Bake at 350 degrees F for 35-45 minutes. The cake should look dry on top when it's done.

12

Remove from oven, and allow to cool for 5-10 minutes.

13

Turn the cake over onto a cake plate, and allow to cool completely.

14

Dust with powdered monkfruit/erythritol or xylitol and unsweetened cacao powder. If the cake hasn't cooled completely, the sweetener and cacao powder will melt into a glaze.

15

Serve topped with whipped coconut cream or all by itself. It's great either way.

16

This cake keeps well in a covered container in the fridge for up to 3 days. Bring to room temperature before serving.

Whisk together almond flour, potato starch, cacao, stevia and salt.

Blend avocado with eggs, melted butter, coconut sugar and monkfruit/erythritol.

Add the dry ingredients to the avocado mixture. Stir in chocolate chips.

Spread the batter into a greased 8″ by 8″ baking dish.

Bake for 35-45 minutes. The cake should look dry on top when it’s done.

Allow the cake to cool for a few minutes, then turn it onto a serving dish, and let it cool completely.

Dust the cake with unsweetened cacao powder and powdered monkfruit/erythritol. (If you use real powdered sugar, make sure it’s organic.) If the cake’s still warm, the sweetener and cacao powder will melt into a glaze.

Serve this moist, fudgy cake on its own or topped with whipped coconut cream.

Springhouse Turtle Eats

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