What would it mean to sink your teeth into a moist, warm piece of chocolate heaven knowing that every bite contains only healthy ingredients? Imagine leaving the dinner table feeling full and not bloated?
This cake is amazing. It is moist, chocolaty, naturally sweet and packed full off great ingredients – and I felt great after eating it (where I usually would feel heavy and, yes, guilty!).
Gluten free, egg free, refined sugar free…. How you ask, will that EVER be tasty? So simple.
Bananas, avocado, cocoa powder, honey or agave syrup, oats (yes, my favourite ingredient in most things), rice flour (or gluten free alternative), coconut flour, coconut oil, vanilla, pinch of salt – and Bob’s your uncle. Enjoy – and please let me know how much you enjoyed it!
Guilt Free Avocado Chocolate Cake
- 1 ripe avocado
- 1.5 ripe bananas
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) honey (agave syrup/maple syrup can be used instead)
- 1/4 cup (60ml – when dry) coconut oil, melted
- 1 cup (250ml) unsweetened almond milk + 1 tbsp white vinegar
- 2 tsp bicarbonate of soda
- 2 tsp baking powder
- 1/2 cup oats
- 1/2 cup (125ml) gluten free flour
- 2 tbsp (125ml) coconut flour
- 1/2 cup (125ml) cocoa powder
- Good pinch of sea salt
- Pre-heat oven to 175C – grease/line a baking tray – what ever shape you like really.
- In a large bowl, mush up the bananas and avocado well
- Add vanilla, honey (or syrup) and melted coconut oil and stir well
- Pour the almond milk into a cup and add the table spoon of vinegar – let it sit there for a minute or two – then add to the large bowl and stir well
- Tip in salt, baking powder and bicarbonate of soda as well as the two kinds of flour, oats and cocoa powder. Give it all a really good mix to combine.
- Pour into your prepared tin/tray and place in the oven – leaving it to cook for roughly 45 minutes – a skewer inserted should come out clean. The cake will crack and that is great. Not a problem.
- Once cooked leave to cool – and serve with natural yogurt or plain.