About
This is a deliciously moist, rich, chocolate cake that is low on carbs, vegan, non-dairy and egg-free!
Ingredients
- 3 ½ ounce avocado
- ½ cup original coconut milk unsweetened by silk
- 1 ½ cup almond flour
- ¾ cup the ultimate icing sugar replacement by swerve
- ¼ cup 100% cocoa special dark by hershey's
- 1 teaspoon baking soda
- ½ teaspoon coarse kosher salt by morton
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar white distilled
Instructions
- Preheat an oven to 350 F. Prepare a 9” cake pan with non-stick cooking spray. Combine the coconut milk and avocado in a large food processor. Pulse until combined. It is ok if small pieces remain.
- Add in the almond flour, Swerve, cocoa powder, baking soda and salt. Pulse until smooth.
- Add in the vanilla and white vinegar. Pulse again and immediately pour into prepared cake pan.
- Bake for 25 minutes or until cake is set. Allow to cool completely before attempting to invert and remove cake from the baking pan.
- Once inverted and cake is removed from the pan dust with a little cocoa powder and serve.
Nutrition Facts
- Servings: 12
- Calories: 106.5kcal/445.5kJ (per serving)
- Fat: 8.7g (per serving)
- Carbs: 13.5g (per serving)
- Protein: 3.4g (per serving)
