Chocolate Avocado Almond Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Almond flour – 2 cups
  • Raw cocoa powder – ¼ cup
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Cashew nuts, roughly chopped - ½ cup (or any nuts of your choice)
  • Avocado, medium – 1½ Cups
  • Melted coconut oil – 3 tbsp
  • Coconut cream, room temperature – 2 ½ tbsp
  • Vanilla extract – 1 tsp
  • Eggs, room temperature - 2
  • Raw honey – 3 tbsp
  • Chocolate chips – ⅓ cup + 2 tbsp
  • Sugar – 1 tbsp (optional)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and line the bottom and sides of the 8 inch loaf pan with parchment paper.
  2. Sieve the flour, baking soda, salt and cocoa powder in a large bowl. Add the nuts to the dry ingredients and mix well without any lumps.
  3. Remove the pit and pulse avocadoes in a blender. Add coconut oil, coconut cream, vanilla extract, eggs, and honey and blend together to a smooth paste.
  4. Add the ground paste to the dry ingredients and gently mix using rubber spatula. Do not over mix.
  5. Add the chocolate chips and fold the mixture.
  6. Spoon batter into the loaf pan and spread it evenly using rubber spatula. (The batter will be really thick)
  7. Bake for 40 to 45 minutes until the tooth pick inserted into the center of the loaf comes out clean.
  8. Cool the bread over a wire rack for 15 minutes before serving. Enjoy!
Recipe by MyEdibleCravings at http://myediblecravings.com/chocolate-avocado-almond-cake/