In order to make a cake, you need the basic ingredients – sugar, flour, eggs, butter, etc. For some people this means no chocolate cake because you may be avoiding animal products altogether, have allergies or intolerance to eggs and dairy or maybe just worried about how healthy the piece of cake really is.
Who does not like a good piece of chocolate cake? To be honest, if it were easy to resist it wouldn’t be called chocolate cake, right?
What if I told you that you can still have that chocolate cake you are craving? Plus, it’s free from eggs and dairy and includes good healthy fat. Your eyes just lite up didn’t they and your belly just did a happy dance.
The main ingredient in this cake is this super powerful food Avocado. Yes, you read the correctly avocado is the main ingredient in this cake it will replace the eggs and dairy plus provide good fat in your diet.
6 Amazing Health Benefits of Avocados
- First, they are packed with nutrients – Vitamin K, Folate, Vitamin C, Copper, Phosphorous, Niacin, Potassium, Vitamin B6 and B5, Iron, Vitamin A, Vitamin E, Magnesium, Manganese, Zinc, Thiamine, Riboflavin.
- It is high in fiber – Fiber is indigestible plant matter that can contribute to weight loss and reduce blood sugar spike.
- Avocado is high in good fat, and some nutrients like vitamins A, D, E and K as well as antioxidants like carotenoids are “fat soluble” meaning that they need to be combined with fat in order to be utilized.
- Avocados are high in Potassium -100 grams of an avocado serving contain 14% of the RDA. Some studies show that having a high potassium intake is associated with reduced blood pressure, which is a major risk factor for heart attacks, strokes, and kidney failure. (1)
- Lowers Cholesterol and Triglyceride Levels. (2-7)
- Reduce total cholesterol levels to a great extent.
- Increase HDL (the “good”) cholesterol by up to 11%.
- Lower LDL cholesterol by up to 22%.
- Reduce blood triglycerides by up to 20%.
- Some of the antioxidants found in avocado are Lutein and Zeaxanthin, which are essential for eye health and eyesight. (8)
- Avocados consist of 73% water, 15% fat, 8.5% carbohydrates (mostly fibers) and 2% protein.
- Half an Avocado (68 grams) contains 109 calories, which equal to 160 calories per 100 grams.
Did you know? According to some archaeological evidence, avocado consumption goes almost back 10,000 years in central Mexico. There are so many great reasons to use avocado in baking besides all the amazing health benefits.
Avocados contain a high-water content, so they can also make treats softer, chewier and less likely to crumble. They are rich in monounsaturated fats, which make its texture creamy and smooth and works perfectly in baked goods.
How To Use Avocado in Baking as an Egg or Butter Substitute
- First, remove the skin and pit.
- Scoop it into a food processor or blender and blend until it becomes a smooth puree. To keep the avocado puree from oxidizing (turning brown), add about 2 teaspoons of lemon juice to each cup.
- 1 cup of avocado for 1 cup of butter. You may have to increase other liquids as the avocado does not melt like butter.
- For eggs in your baking, start by substituting 2 tablespoons to 1/4 cup mashed avocado for each egg.
Now this recipe is so amazing you may end up skipping dinner and eating chocolate cake instead.
Chocolate Cake with Avocado
- 3 cups of almond flour
- 5 tablespoon cacao powder
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ¾ teaspoon sea salt
- ¼ cup avocado or coconut oil
- 1 ripe avocado (blend until smooth)
- 2 cups water
- 2 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 2 tablespoon Maple Syrup
- 1 ½ cup raw cane sugar
- 2 ripe avocados (blend until smooth)
- 2 cups confection sugar
- 6 tablespoon cacao powder
- 1 teaspoon vanilla extract
- Preheat oven 350 degrees F.
- Grease and flour 2 x 9” round cake pans.
- In a large bowl, mix all dry cake ingredients except sugar.
- In another bowl mix all wet cake ingredients, once combined add the sugar.
- Pour wet mixture into dry mixture and mix until cake batter is smooth.
- Divide the batter between the two pans.
- Bake for 30 minutes.
- While cake is baking mix all frosting ingredients in a bowl.
- Let cake cool 15-20 minutes before frosting.
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