- 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)
- 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
- Make chia (or flax) eggs by combining 2 Tb of ground chia seeds and 1/4 cup of water, then set aside
- Preheat oven to 360 F.
- Add all dry ingredients to a large bowl.
- 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.
- Combine wet ingredients in a food processor or high-powered blender. Add chia eggs and pulse three times.
- Pour wet mixture into bowl of dry ingredients and stir until combined, careful to not overmix.
- 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.
- Break up the chocolate bar into smaller pieces, then in a smallish heat-safe bowl, combine the nut butter and chocolate pieces.
- 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.
- 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.
- Garnish with raspberries, cinnamon, sea salt, chopped peanuts, or anything else that fits your fancy!
Store in the fridge for up to 1 week — if it’ll last that long! 😉