Chocolate avocado cake
This Chocolate Avocado Cake combines creamy avocado with sweet dates and maple syrup for a rich, moist dessert. Easy to make, it's a healthier chocolate treat perfect for any occasion.
Cook time 55 min
Prep time 30 min
Ingredients:
1 cup dates1 tsp baking soda
2 tbsp maple syrup
2 tbsp canola oil
1 avocado
2 eggs
1 tsp vanilla extract
1 cup self-raising flour
1/3 cup dry cocoa powder
1 dash salt
1/4 cup milk (1% fat)
Indulge in a decadent and healthier dessert with this Chocolate Avocado Cake recipe. This unique cake combines the creamy texture of ripe avocado with the sweetness of dates and maple syrup, creating a moist chocolatey treat that's perfect for any occasion. Packed with nutrients, this cake is surprisingly easy to make and bound to impress both chocolate-lovers and health-conscious eaters alike.
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
- Place the dates in a bowl and cover them with boiling water. Let them soak for about 10 minutes until they soften.
- Drain the soaked dates and transfer them to a food processor. Add the baking soda, maple syrup, canola oil, avocado, eggs, and vanilla extract.
- Blend the mixture until smooth and creamy.
- In a large mixing bowl, sift together the self-raising flour, cocoa powder, and salt to remove any lumps.
- Pour the avocado-date mixture into the bowl with the dry ingredients. Add the milk and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can frost the cake if desired or serve it as is. Enjoy your delicious and moist chocolate avocado cake!
Creating a rich and moist Chocolate Avocado Cake is a delightful way to enjoy a dessert that's both nutritious and delicious. With a blend of wholesome ingredients and a touch of chocolate decadence, this cake will surely become a favorite in your baking repertoire. Whether served as a treat for yourself or a heartfelt offering to guests, it's a guaranteed crowd-pleaser that's sure to be talked about long after the last slice is gone.
Chocolate avocado cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
Yes, you can substitute the avocado with unsweetened applesauce or Greek yogurt for a similar texture, though it may slightly alter the flavor and moisture content.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for up to 2 months.
Use an 8-inch (20 cm) round cake pan for this recipe. If you use a different size, baking time may vary.
Yes, you can substitute maple syrup with honey, agave syrup, or another liquid sweetener, keeping in mind that it may slightly change the flavor of the cake.
Tips:
- Ensure the dates are pitted before blending to avoid damaging your blender.
- Use a ripe avocado for a smoother texture and easier blending.
- Sift the cocoa powder and self-raising flour to avoid clumps in the batter.
- If you prefer a sweeter cake, you can add an extra tablespoon of maple syrup.
- Let the cake cool completely before serving to allow the flavors to fully develop.
Nutrition per serving
16 ServingsCalories 110kcal
Protein 3.11g
Carbohydrates 18g
Fiber 3.01g
Sugar 6g
Fat 4.99g
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