Avocado Chocolate Cake (Moist, Healthy & Flourless!)
Ingredients:
1 large ripe avocado (mashed)
2 large eggs (or flax eggs for vegan)
¼ cup honey or maple syrup (or sugar substitute)
½ cup unsweetened cocoa powder
¼ cup almond flour (or coconut flour for low-carb)
½ tsp baking soda
1 tsp vanilla extract
¼ cup almond milk (or any milk of choice)
¼ cup dark chocolate chips (optional, sugar-free if keto)
Instructions:
Preheat Oven:
Set your oven to 175°C (350°F).
Grease a small cake pan or line it with parchment paper.
Mash Avocado:
In a bowl, mash the avocado until smooth.
Mix Wet Ingredients:
Add eggs, honey, vanilla extract, and almond milk to the mashed avocado. Mix well.
Add Dry Ingredients:
Stir in cocoa powder, almond flour, baking soda, and salt until smooth.
Fold in Chocolate Chips (Optional):
Gently mix in dark chocolate chips for extra richness.
Bake:
Pour batter into the cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool & Serve:
Let the cake cool before slicing.
Optionally, top with a healthy chocolate frosting (blend avocado + cocoa powder + honey).
Tips:
For extra fluffiness, beat egg whites separately and fold them into the batter.
Store in the fridge for up to 5 days.
