wellness
sign in

Avocado Chocolate Cake with Cocoa-Almond Butter Ganache

INGREDIENTS:

Cake ingredients:

(DRY)

  • 1 1/2 cups flour (all-purpose or GF all-purpose flour)
  • 5/8 cups (1/2 cup + 2 TB) coconut sugar (or organic cane sugar)
  • 1/2 cup cacao powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp coffee grounds (optional)

(WET)

  • 2 chia (or flax) eggs –> 2 Tb ground chia seeds + 1/4 cup of water
  • 1 avocado, ripe… Make sure it’s not hard.
  • 1/2 cup canned coconut milk
  • 1 tsp vanilla extract

Chocolate ganache frosting (optional):

  • 3 Tbsp nut butter of choice
  • 1.7 oz (whole bar) of dark chocolate

—————-

  • Raspberries/fruit/cinnamon/sea salt to garnish the top

DIRECTIONS:

  1. Make chia (or flax) eggs by combining 2 Tb of ground chia seeds and 1/4 cup of water, then set aside
  2. Preheat oven to 360 F.
  3. Add all dry ingredients to a large bowl.
  4. Line the bottom of your (ideally 7-inch) springform pan with parchment paper and grease the inside with a little oil. *** If you don’t have a springform pan, a simple pie pan will work, just line the entire thing with parchment paper.
  5. Combine wet ingredients in a food processor or high-powered blender. Add chia eggs and pulse three times.
  6. Pour wet mixture into bowl of dry ingredients and stir until combined, careful to not overmix.
  7. Transfer your yummy cake mix into your springform pan, bake for ~35 mins (try yee ol’ toothpick method if you’re unsure). Let cool while you make your chocolate ganache.

For ganache:

  1. Break up the chocolate bar into smaller pieces, then in a smallish heat-safe bowl, combine the nut butter and chocolate pieces.
  2. Place the bowl over a saucepan with hot/boiling water (double-boiler style), letting it melt while you stir every so often. Make sure it doesn’t overheat.
  3. Pour ganache over cake
    • For a thicker, but solidified ganache frosting, stick it in the freezer for 20 mins, then transfer to the fridge.
    • For a debatably sexier ganache, let the gooey, melty chocolate mixture drip down the sides of the cake.
  4. Garnish with raspberries, cinnamon, sea salt, chopped peanuts, or anything else that fits your fancy!

DONE!

Store in the fridge for up to 1 week — if it’ll last that long! 😉