This healthier Chocolate Avocado Cake is rich, chocolatey, and sweet, just like classic chocolate cake, except this version is made without the butter, oil, regular white sugar, and bleached flour!
Ingredients
- 180g (1½ cups) Whole Wheat Pastry Flour
- 96g (½ cup) Truvia Cane Sugar Blend
- 40g (½ cup) Unsweetened Dutch Processed Cocoa Powder
- 2 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- 280g (2 medium) Avocado
- ¾ cup Unsweetened Vanilla Almond Milk
- 2 Large Eggs
- 2 tsp Vanilla Extract
Instructions
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Preheat the oven to 350 degrees Fahrenheit and spray an 8” cake pan with cooking spray.
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In a large bowl, sift together the dry ingredients.
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In a blender, add the wet ingredients. Puree until smooth. Pour over the dry ingredients and fold together until fully incorporated.
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Pour the batter into the prepared pan. Bake for 40 minutes, or until the surface springs back when tapped. Let cool in the pan for 30 minutes, then flip over onto a wire cooling rack to cool completely.
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Frost with your frosting of choice. Serve and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days.
