Chocolate Avocado Cake (Gluten-Free)

I baked this cake for my birthday last month, without actually realizing that the amazing combo of avocado & chocolate would be so good! I have never made an avocado cake before, even though I always wanted to. So, I felt this was the proper time to test this new recipe I had discovered! Everyone who tasted it was absolutely surprised by its full taste and gooey texture! If you try this recipe, let me know how it went in the comments below 😀

Equipment: 20cm spring form, parchment paper
Total Time: 1 hour, Yields 8 pieces

For the batter:
2 ripe avocados
2 cups almond flour
1/2 cup almond milk
2 eggs
1/2 cup cocoa powder
3/4 cup unrefined sugar
2 tsp vanilla extract
1 tsp baking soda

For the topping:
1/2 cup dark chocolate
2 tbsp coconut milk

Preheat your oven to 180 °C. Take a 20-cm spring form, grease its sides and line with parchment paper.

Puree the avocados with a fork or in a blender. Add the rest of the batter ingredients in a medium bowl and mix well with a wire whisk until the mixture becomes homogenous.

Transfer the mixture to the prepared spring form. Bake the cake for 35-40 minutes or after a knife comes out clean (the usual test). Take the cake out of the oven and let it cool for about one hour.

Warm the dark chocolate and the coconut milk in a small pan and stir till they melt. Drizzle the melted chocolate over the cake and sprinkle with some extra almond flour or any type of nuts you wish.

You can keep the cake up to 3-5 days in the fridge.


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