I regularly buy a load of avocados, only to fly into a panic when they all ripen at once and I don’t know what to do with them. Are you the same? Are you at a loss as to what to do with all that unrequited avocado action? The downside to avocados, for me, is that once you cut them open you have a very small window of eating time to work with — they brown so fast. And no-one wants a sludgy brown avocado, sorry now. People decidedly will want a fudgy cake though. Best of all, on the off-chance this cake hangs around for a day or two, it’ll keep pretty well; it is very moist, and doesn’t dry out.
This is a very easy cake to make, being one of those throw-it- all-in- the-processor affairs. The fats here are the friendly kind; eating coconut oil has been shown to lead to weight loss, and avocado fat - monounsaturated oleic acid - has been linked to reduced inflammation and reduced cancer risk. This cake is paleo-friendly, dairy-free, grain-free, sugar-free, gluten-free… Most people can, and should, enjoy a slice.
1 ripe avocado
2 medium free range eggs
10g coconut oil
40g coconut flour
20g cocoa powder
100g erythritol or xylitol + ~10 drops liquid stevia (or sweetener of choice)
1 tbsp vanilla extract
Approx 30g chocolate, chopped into chunks (I used 85% organic)
¼ tsp sea salt
2 tsp baking powder
2 tbsp hot water
1. Preheat oven to 180C and prepare a cake pan.
2. Add everything except for the chocolate to the food processor.
3. Bake for approx 20 minutes (I usually underbake ever so slightly for chocolate cakes — makes for a fudgier scenario).
Optional protein fudge topping (enough to top 2 slices)
70g Quark/Greek yogurt
20g vanilla protein powder
10g cocoa powder
40g erythritol/sweetener of choice
Pinch of sea salt