Keto Chocolate Avocado Cake
Keto Chocolate Avocado Cake
Cake Ingredients
- 1 1/2 cups almond flour
- 3/4 cup dark cocoa, plus 1 tablespoon for greasing pan
- 1/4 cup coconut flour (can substitute almond flour instead)
- 1/2 cup xylitol
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut cream, from canned coconut milk
- 1/2 cup almond milk
- 3 large eggs
- 1 tablespoon coconut oil, plus 1 teaspoon for greasing pan
- 1 teaspoon vanilla
- 1 large ripe avocado
- 5 tablespoons boiling water
- 1/2 cup dark cocoa
- 1/4 cup xylitol
- 1/2 cup coconut cream
- 1 teaspoon vanilla
Directions
- Preheat oven to 350°F.
- Grease an 8-inch round pan with 1 teaspoon coconut oil. Add 2 to 3 teaspoons cocoa and shake all around to dust the bottom and sides. Tap out excess. Set aside.
- In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.
- Place the coconut cream, almond milk, eggs, coconut oil, vanilla and avocado into a food processor or blender and blend for two full minutes, scraping down the sides a few times, so that the mixture is completely smooth.
- Add the wet ingredients to the dry ingredients and whisk together. Use a silicone spatula to scrape the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes and the remove to a wire rack.
- To prepare the ganache topping, place the cocoa and xylitol into a small bowl. Add the boiling water and whisk well. Add the coconut cream and vanilla and mix well. Spread all over the top of the cake.
Yields: one 8-inch round cake
Source: chabad.org
Recipe Archive
Keto Chocolate Avocado Cake
|
|
|
