Flaxseed Chocolate Avocado Cake
A delightful treat that combines the richness of chocolate with the creamy texture of avocados, offering a guilt-free indulgence for the whole family.
Servings: 8 servings
Calories: 220kcal
Ingredients
For the cake
- 1 cup whole wheat flour Adds a nutty flavor and fiber.
- 1/3 cup ground flaxseeds Packed with omega-3 fatty acids that enhance nutrition.
- 1/2 cup unsweetened cocoa powder This rich ingredient brings the chocolate flavor to life.
- 1 tsp baking powder Essential for a fluffy cake texture.
- 1/2 tsp baking soda Aiding in the rising process.
- 1/4 tsp salt Balances the sweetness.
- 2 pieces ripe avocados, mashed Provides natural creaminess and healthy fats.
- 2/3 cup maple syrup A natural sweetener that adds moisture.
- 1/3 cup olive oil Makes the cake tender and gives it a healthy twist.
- 1 tsp vanilla extract For a comforting aroma and flavor.
- 1/2 cup almond milk Keeps the batter moist.
For the avocado cream filling
- 1 piece ripe avocado The star of the filling for a smooth texture.
- 1/2 cup cream cheese or Greek yogurt Adds creaminess with a slight tang.
- 2 tbsp honey or maple syrup For sweetness.
- 1/2 tsp lemon juice Brightens the flavors.
For the ganache
- 3 oz dark chocolate The key ingredient for a rich, luxurious topping.
- 1/4 cup coconut milk Creates a creamy texture for the ganache.
- 1 tbsp maple syrup Sweetens the ganache perfectly.
Optional Garnish
- flaxseed or cacao nibs For garnish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line two 6-inch round cake pans.
- In a large bowl, whisk together the whole wheat flour, ground flaxseeds, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, blend the mashed avocados, maple syrup, olive oil, vanilla extract, and almond milk until smooth and creamy.
- Gently fold the wet ingredients into the dry until just mixed. Divide the batter evenly between the prepared pans and bake for 20–25 minutes. Allow the cakes to cool completely.
Filling and Ganache
- For the filling, blend one ripe avocado with cream cheese (or Greek yogurt), honey (or maple syrup), and lemon juice until creamy. Chill this mixture in the fridge for about 20 minutes.
- Heat coconut milk in a small saucepan over low heat, then pour it over the chopped dark chocolate in a separate bowl. Let it sit for about 2 minutes before stirring in the maple syrup until glossy.
Assembly
- Once the cakes have cooled, spread the avocado filling generously between the two layers.
- Pour the chocolate ganache over the top, letting it drizzle down the sides. Chill the cake for about 30 minutes to set before serving.
Notes
To elevate your cake, consider using ripe avocados for maximum creaminess, experimenting with sweeteners, or garnishing with cacao nibs or finely chopped nuts for added texture.