|Single Layer-Chocolate Cake You Can Eat on a Diet!|
Yes, it is possible to 'have your cake, and eat it too!' when watching your weight. I thought I'd have to swear off chocolate, to drop a few pounds. Not true.
Give this chocolate cake a try! (I'm sucker for the new organic ingredients sold at Costco, and a life-long choco-holic). I came across this Costco recipe, and tailored it to our needs. It had multiple layers, but the recipe here is for one layer.
5 Medium avocados
1 Cup Almond Flour
1 Cup Organic or local Honey
2 Tbls. Coconut Oil
1 1/2 Cups Organic Unsweetened Cocoa Powder
Sea Salt, Baking Soda, Homemade Vanilla (This recipe had Vanilla made with Madegasgar beans)
Organic EVOO Non-stick cooking Spray
9-inch Cake pan
Spatulas and Frosting knife
To prepare the cake:
Preheat oven to 350 degrees. Spray cake pan with EVOO spray.
In food processor, add 2 1/2 Avocados (scooped out), 4 Eggs, 1 Cup Honey, 1 Cup Cocoa Powder, 1 Cup Almond Flour, 1 1/2 teaspoon Vanilla, 3/4 Tsp. Baking Soda, 1/2 Tsp. Sea Salt
Mix until creamy smooth.
Scoop and spread evenly in the prepared cake pan and cook for 30 minutes. Always check with the 'toothpick test'. (In my oven 25, was too short, 35 min. would have been too long).
|Love my Vintage Cake Pans!|
The great thing about this recipe, is by the time you clean out the food processor, the cake is cooking and you can mix up the frosting. After the cake comes out of the oven, cool completely. While the frosting is in the refridgerator for about 25 minutes.
To prepare the frosting:
In the food processor, place 2 Avocados (scooped and measured), 1/2 Cup Honey, 1/2 Cup Cocoa Powder, and 2 Tbls. Coconut Oil. (This is important..do not add more than that). Blend until smooth and creamy and place in the refridgerator until ready to spread on the cooled cake. (About 25 minutes).
Frost the cooled cake and garnish as desired. Here we have Organic Dark Chocolate Shavings, and fresh Blueberries. (You could put a dollop of whipped cocoanut mild cream.