Sugar-free and gluten-free chocolate cake recipe

Chocolate Avocado Cake

Chocolate cake

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This healthy chocolate cake recipe is perfect for Passover or for anyone who is on the keto diet, plus it’s a sugar-free and gluten-free diet.

For more recipes from Paula Shoyer, visit her website The Kosher Baker. 

Cake

• 1 ½ cups almond flour
• ¾ cup dark cocoa, plus 1 tablespoon for greasing pan
• ¼ cup coconut flour
• ½ cup xylitol
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut cream, from canned coconut milk
• ½ cup almond milk
• 3 large eggs
• 1 tablespoon coconut oil, plus 1 teaspoon for greasing pan
• 1 teaspoon vanilla
• 1 large ripe avocado

Ganache

• 5 tablespoons boiling water
• ½ cup dark cocoa
• ¼ cup xylitol
• ½ cup coconut cream
• 1 teaspoon vanilla

Preparation

• Preheat oven to 350°F.
• Grease an 8-inch round pan with 1 teaspoon coconut oil. Add 2 to 3 teaspoons cocoa and shake all around to dust the bottom and sides. Tap out excess. Set aside.
• In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.
• Place the coconut cream, almond milk, eggs, coconut oil, vanilla and avocado into a food processor or blender and blend for two full minutes, scraping down the sides a few times, so that the mixture is completely smooth.
• Add the wet ingredients to the dry ingredients and whisk together. Use a silicone spatula to scrape the batter into the prepared pan and smooth the top.
• Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minuets and the remove to a wire rack.
• To prepare the ganache topping, place the cocoa and xylitol into a small bowl. Add the boiling water and whisk well.
•  Add the coconut cream and vanilla and mix well. Spread all over the top of the cake.

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