This chocolate cake with avocados is the one my son asks for the most. I didn't realize I hadn't published it until these days I've been looking for recipes published with avocados after my friend Raquel de Los Tragaldabas posted a beautiful avocado photo last week and Laura de Or ’ Food I would challenge to publish my favorite recipe with avocado.
Right away I knew what recipe published, but looked and searched without success because it didn't have it posted!. Give me account that was not on the blog, I decided without hesitation repeat it for you with the unanimous applause of House and my son of course, that he used to take it home a friend with a resounding success among the participants.
It's a cake very easy and healthy, and that it does not have eggs, no refined sugar, no butter and however its flavor is intense and very spongy texture. I promise that it will become your Joker and you will not believe how easy that is. It is the recipe for chocolate cake that accompanies me for many years and I hope you love it as much as my son go for her!
- 180 g of ripe avocado
- 300 g of brown sugar (or brown cane sugar)
- 350 g flour
- a pinch of salt
- 80 g good quality cocoa powder
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 400 ml of vegetable drink from almond or coconut milk (or regular milk)
- 150 ml oil (I use olive but you can use the one you like)
- 1 tablespoon and a half of pure vanilla extract
For the frosting
- 200 g dark chocolate
- 80 ml coconut oil or of oil seeds
Directions
Preheat the oven to 180 °. Grease a mould and book.
In a bowl, mix the flour with yeast, baking and a pinch of salt. Book.
In a bowl with the help of a mixer's hand (or electric mixer or food processor), mash the avocado with the brown sugar until it is creamy.
Add the oil and beat until it is well integrated. Start adding flour mixture interspersed with milk. When everything is well mixed, add little by little the pure cocoa until smooth and creamy.
Dump the dough onto the mold and bake for 45-50 minutes until Pierce with toothpick comes out completely clean.
Remove from the oven and place on a wire rack. After 10 minutes carefully unmold and leave on rack until it is completely cold.
Meanwhile, in a bowl heat the chocolate with oil for half a minute in the microwave. If it is necessary to repeat another 30 seconds until we can move the mixture and the chocolate is melted and fully integrated. When you are ready, place the cake on a wire rack and carefully pour the cream on the cake. If you prefer, you can serve with chocolate cream aside.
- For a lighter version, sprinkle with icing sugar instead of covering it with chocolate
- Preparation time 40 minutes
- Difficulty: easy
- Servings: 10
Do you have to be white wheat flour?
Thank you. Best regards.
Hi Paula,
You can use whole wheat flour or spelt if you prefer. The texture will change a little but will be equally rich. Thank you for writing me :)
Hello good night I made your cake with yuka starch but I stay as if I had superrr superrr flour mega soft good rich if creamy if but yours looks super nice
Hello Roxana this biscuit is very rich siii, but I have never used cassava flour. I'll have to try. One hug and I'm glad you liked it
That she would be a panel??. I'm from Argentina. It's honey??. gvias
Hello, the panela I think is paper or chancaca in Argentina, but basically it is wholegrain sugar. :)Gracies for writing Gabriela
It is a pleasure to be aware recipes like this. In @Bar2Estaciones we will try to follow this recipe for our clients :)
Once again, thank you very much for this reason Loleta
Thanks to you! You'll see how everyone loves. A hug and thanks for writing
Loleta Hello! In the oven and morning for school, to invite the buddies from school! To see how it goes... Pintaza and olorazo!
Oh what Nice! You're a Kike Sun thank you very much for writing
Hello I made the cake as the recipe and it has left me very wet and hard
What I did wrong?
I've had to pull and I am very sorry for ingredients and energy expenditure.
A greeting
Hi Mari Carmen because if I feel it. It is difficult to know what you have been able to happen without having seen the process. THE first is the temperature and oven mode: hot air and 180 degrees. If you use only heat it above and below without hot air, you need to raise the temperature 5 degrees. On the other hand it is important to have the mass: the avocado should be well crushed machine to make a smooth cream. It is important at every step to combine the ingredients well and if it is with electric mixer much better because we will add air. Regarding baking powder I've sometimes had problems. I always use Royal but I've sometimes used the Mercadona and that doesn't always work to me. Don't ask me why but it is. The mould is also important. I always say that better have a good one to many bad. The silicone of the Chinese do not work because they do not have a temperature homogeneous, but sure that yours is a normal cast. Finally the milk. I usually use semi-skimmed cow's milk but when I used almond milk has worked well ever also. True that not be more tell you. I hope that you come back to try and that you get it right. Baba is a pasote and really fancy, so I hope that the next time you come out perfect. A hug and anything I say
Hello Loleta! I would like to make this cake for my daughter's birthday, but what gluten-free flour do you recommend I use?
Thanks
Good for biscuits the substitute mejopr is the ground almond or almond flour (it is the same) or for example corn flour. Here I would try to put half of each class. Kiss and happy afternoon ... and thank you very much for writing
Thank you very much for the answer. I have done it and, as you have recommended I used half corn flour and half almond flour, of flavor is exquisite, but it falls undone when you try to catch it, it does not look enough to be able to take it with your hand. I don't know if that's how it should look or it's about the flour exchange, would you know the reason? Anyway, I'm sure I'll do it again.
You see Laura flours can not simply be replaced, that is, you can use another type of flour but you have to modify the rest of the ingredients because gluten-free flours by not developing gluten do not match the same as the rest. It's very difficult to calculate without having tried it before, but it's clear that you've been missing something that will link everything. You could try adding a couple of eggs and dus ripe avocados, although it would no longer be vegan.
You can also try making the orange gluten-free cake recipe
http://www.loleta.es/bizcocho-facil-de-naranjas-sin-gluten/
And add if you want two tablespoons of pure cocoa powder, but I can't guarantee it will work perfectly because I haven't, sorry
Thank you so much for the recipe. I think he's lacked cooking, but I'll try again because I really like the ingredients he carries and the simplicity of the recipe. Thank you!
Hi Paula, I'm sure next time it'll be perfect for you. It's very, very rich. A hug
It is the second time I do it, this time gluten-free (80 gr rice flour and rest of corn) a show of rich!! I did it in a fountain and we served it brownie type with ice cream on top.... Impressive!! Thank you very much for the recipe.
Alas! You can't imagine the illusion that makes me read you, Mamen! I send you a big kiss. Thanks a lot
Hello! I tried the recipe with oatmeal and it stays super liquid... it's been like 1h30 minutes now... and I think I'll take it out and throw it away, because sponge cake... I'm not left. It's a shame. I don't know if it's because of the type of flour...
A greeting
Hello Ana Well yes.. I made it according to the recipe and it's fancy. It's my son's schoolmate favorite, but you can't change recipe ingredients like that because these things happen. I'm sorry, but if you do it with white wheat flour, you'll see what a rich thing. Pretty kiss
Hello Loleta, what measure of mold do I use for this recipe? Greetings from Peru
Well, either round mold of 22 cm or rectangular of about 25 cm. If you have enough dough you can always bake some muffins and freeze what you're going to drink. Freeze very well and you'll love the dough, you'll see. A beautiful kiss and happy day
Hello! With cocoa powder you mean pure cocoa? The one that's rather bitter? Or can chocolate cocoa (colacao, nesquick...) be used and sugar or panela removed?
Thank you!
Hello Sara, cocoa powder is pure cocoa without sugars and with all the flavor of intense cocoa. You have it in the supermarket and you can't replace it with either cola-cao, or nesquick or anything like that because neither the taste nor the color are the same. You can try if you want, but I wouldn't because it's not the same. Pretty kiss