Paleo Avocado Chocolate Cake - California Avocados

HomeRecipesMeals & DishesBakingPaleo Chocolate Avocado Cake

Total Time: 50 min

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Cook Time: 50 min

Nutrition Facts

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Nutrition information
per serving

Calories 450

Total Fat 26g

Saturated Fat 5g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 6g

Cholesterol 95mg

Sodium 140mg

Total Carbs 49g

Dietary Fiber 8g

Total Sugars 36g

Protein 12g

Potassium 380mg

Vitamin A 191 IU; Vitamin C 3 mg; Calcium 116 mg; Iron 3 mg; Vitamin D 21 IU; Folate 47 mcg; Omega 3 Fatty Acid 0.07 g

% Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Whether you’re living la vida Paleo or simply trying to reduce your intake of white flour and sugar, this dark chocolate cake is simply sublime. Even the most serious chocolate lover will be satisfied with this not-too-sweet cake that provides almost half your Vitamin E DV (40% DV) and 33% DV Dietary Fiber.

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Serves: 8

Ingredients
Instructions

2/3 cup cocoa powder 1/2 cup boiling water 1 Tbsp. vanilla extract 2 cups finely ground almond flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup dark honey 1/2 cup coconut palm sugar 2 ripe, medium Fresh California Avocados, peeled, seeded and mashed 4 large eggs 1/2 cup chocolate chips (optional)

Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper.
In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine- it should be like a slightly runny paste.
In a large bowl, sift almond flour, baking powder, and salt.
Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.
Add the chocolate mixture to the food processor and blend until well-combined.
Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.
Gently fold the chocolate avocado mixture into the dry ingredients, adding chocolate chips if you’re using them.
Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean. The cake will be a bit jiggly. Cool the cake for at least 20 minutes before removing from the pan.

Serving Suggestion: Top with a dollop of coconut whipped cream.

Beverage Pairing: Coffee, tea or a glass of low-fat milk.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.