Avocado Chocolate Cake Recipe

1

Ingredients

1 cup spelt, white, Bob’s gf, or whole wheat pastry flour
6 tbsp cacao or unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup xylitol or granulated sugar of choice (140g)
1/2 cup mini chocolate chips, optional
1/4 cup yogurt of choice (such as Wholesoy) (60g)
3/4 cup water (180g)
1/4 cup mashed avocado, measured after mashing (60g)
2 tsp pure vanilla extract (8g)

Preparation

Step 1

Preheat oven to 350 degrees F, and grease an 8-in square or round pan. (Or double the recipe for a double-layer cake.) Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out clean. Put in the fridge for at least 30 minutes before taking even a single bite. Trust me!