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. 


  • 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


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


  • 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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