Avocado Chocolate Cake
2/3 cup cocoa powder
1/2 cup boiling water
1 Tbsp. vanilla extract
2 cups almond flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup honey
1/2 cup coconut palm sugar
2 ripe avocados mashed
4 large eggs
1/2 cup chocolate chips (optional)
Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper.
In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine- it should be like a slightly runny paste.
In a large bowl, add almond flour, baking powder, and salt.
Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.
Add the chocolate mixture to the food processor and blend until well-combined.
Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.
Gently fold the chocolate avocado mixture into the dry ingredients, adding chocolate chips if you’re using them.
Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean. Cool the cake for at least 20 minutes before removing from the pan. Serve with a dollop of CocoWhip