Paleo Chocolate Avocado Cake With Coconut Flour
User Reviews
4.8
57 reviews
Excellent
Paleo Chocolate Avocado Cake With Coconut Flour
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This Paleo Chocolate Avocado Cake uses ripe mashed avocado, coconut flour, tapioca starch, and cocoa powder to create a moist, rich cake with a chocolate flavor and a gluten-free, grain-free base. The batter incorporates separated egg yolks and whites beaten to stiff peaks to provide structure while maintaining tenderness. The cake is layered and frosted with a chocolate ganache made from coconut milk, honey, and dark chocolate morsels.
Description
The Paleo Chocolate Avocado Cake starts by blending mashed ripe avocado and full-fat coconut milk until smooth, then mixing in coconut sugar, egg yolks, and vanilla. Dry ingredients—coconut flour, tapioca starch, cocoa powder, baking soda, and salt—are whisked together and folded into the wet mix. Finely chopped dark chocolate morsels are folded in for extra chocolate texture.
Egg whites are beaten separately to stiff peaks and gently folded into the batter to create lightness and rise. The batter is divided between three greased pans and baked until a toothpick inserted comes out clean, resulting in a moist, chocolatey cake with a tender crumb. Once cooled, the layers are frosted with a ganache made of coconut milk, honey, and dark chocolate, creating a rich, dairy-free frosting that complements the cake's flavor.
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Ingredients
For The Cake:
- coconut oil for greasing the pans
- 1 1/2 cups avocado mashed, ripe
- 3/4 cup coconut milk full-fat
- 1 1/2 cups coconut sugar
- 9 egg separated, at room temperature
- 1 1/2 tablespoons vanilla
- 1 cup + 2 tablespoons coconut flour sifted, 99 grams
- 1 cup + 2 tablespoons tapioca starch 135 grams
- 3/4 cup cocoa powder sifted
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 ounces dark chocolate morsels finely chopped
For The Frosting:
- 1 1/2 cups coconut milk full-fat
- 3 tablespoons honey
- 12 ounces dark chocolate morsels
Instructions
- Preheat your oven to 350°F and line three 9-inch cake pans with parchment paper on the bottom, rubbing the sides generously with coconut oil.
- Place the avocado and coconut milk into a food processor and blend until very smooth. Place into a large bowl.
- Add in the coconut sugar, egg yolks (make sure the whites are in a separate bowl), and vanilla and beat, using an electric hand mixer, until well combined.
- In a separate bowl, whisk together the coconut flour, tapioca starch, cocoa powder, baking soda, and salt. Add it into the wet ingredients and blend on low speed until combined. Fold in the chopped chocolate.
- Clean the beaters off very well and beat the egg whites until they form stiff peaks, about 5-6 minutes. Fold them into the batter a little bit at a time, very gently. You want no white streaks to remain.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool completely before frosting.
To Make The Ganache:
- While the cake bakes, pour the coconut milk and honey in a large pot and set it on medium heat. When the milk looks like it is just about to boil (do not let it boil), remove from the heat and add in chocolate morsels. Let stand for 30 seconds, without stirring the chocolate.
- After 30 seconds are up, gently whisk the chocolate into the milk until it's smooth and well combined. Pour into a bowl, cover the top with plastic wrap (allowing it to stick right to the chocolate so it doesn't develop a skin in the refrigerator). Refrigerate until it's cool to the touch, but still a little bit liquid; about 1-2 hours.
- Once the ganache is cooled, use an electric hand mixer to whip it until it just begins to lighten in color and just holds its shape; only 30 seconds or so. It thickens up quickly! If it thickens too much, you can always pop it in the microwave for a few seconds.
To Assemble:
- Place your cake bottom-side-up on a pedestal. Spread a lightly heaping 1/2 cup of the ganache on top and repeat with a second layer.
- Place the final layer on top and spread a thin coat of ganache all over the cake; this is the crumb coat. Refrigerate until the crumb coat feels set, about 30 minutes.
- Spread the remainder of the ganache all over the cake.
- Slice and enjoy!
Nutrition Information
Show Details
Calories
716kcal
(36%)
Carbohydrates
91g
(30%)
Protein
14g
(28%)
Fat
35g
(54%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
134mg
(45%)
Sodium
670mg
(28%)
Potassium
644mg
(14%)
Fiber
14g
(56%)
Sugar
37g
(74%)
Vitamin A
229IU
(5%)
Vitamin C
3mg
(3%)
Calcium
180mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 670mg | 28% |
| Potassium | 644mg | 14% |
| Fiber | 14g | 56% |
| Sugar | 37g | 74% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
57 reviews
Excellent
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