Ingredients

The following ingredients have 12 Servings
  • 2 cups almond flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 cup granulated sweetener of choice (I used monk fruit sweetener)
  • 2 large avocados (overripe)
  • 1/2 cup milk of choice (I used unsweetened almond milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate frosting

Instruction

  • Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
  • In a mixing bowl, add your dry ingredients and mix until combined. In a high speed blender or food processor, add your avocado, milk, eggs, and vanilla extract, and pulse until smooth. Add the dry ingredients and blend once more until a smooth cake batter remains.
  • Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.
  • Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely. Once cooled, frost with the chocolate frosting.