BREADS: CHOCOLATE AVOCADO CAKE (click here to print)

INGREDIENTS

Serving Size: 8

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2/3 cup                                                        cocoa powder
1/2 cup	boiling water
1 Tbsp.	vanilla extract
2 cups	finely ground almond flour
1/2 tsp.	baking soda
1/4 tsp.	salt
1/2 cup - 1 cup	honey tree sugar free honey
1	ripe, medium Fresh California Avocado, peeled, seeded and mashed
4	large eggs
1/2 cup Hersheys sugar free	chocolate chips (optional)

Remember to check the label when you shop.

IN SEASON SPRING - FALL Learn more

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper.
2. In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine- it should be like a slightly runny paste.
3. In a large bowl, sift almond flour, baking powder, and salt.
4. Add honey,  and avocado to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.
5. Add the chocolate mixture to the food processor and blend until well-combined.
6. Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.
7. Gently fold the chocolate avocado mixture into the dry ingredients, adding chocolate chips if you’re using them.
8. Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean. The cake will be a bit jiggly. Cool the cake for at least 20 minutes before removing from the pan. 

Serving Suggestion: Top with a dollop of coconut whipped cream. 

Beverage Pairing:  Coffee, tea

Note:  I also added 1 tsp. of almond extract to this recipe as I thought it needed extra flavor.
Honey Tree sugar free honey can be found at walmart

9 carbs; 200 calories per slice