Avocado Chocolate Cake - Healthy, Delicious, Nutritious!

 

Cake Ingredients:

- 1.5 cups very ripe avocado, mashed (about 4 avocadoes)

- 3/4 cup full fat coconut milk

- liquid stevia to sweeten (desired amount - I eyeball)

- 9 eggs; separated. room temp. (set whites aside, don't toss!)

- 1.5 tbsp vanilla extract

- 1 cup + 2 Tbsp Cassava Flour

- 1 cup + 2 Tbsp arrowroot starch

- 3/4 cup cacao powder

- 1.5 tsp baking soda

- 1.5 tsp salt

- 6 oz. (or an eyeball measure) of Lily's Dark chocolate chips (these are awesome and sugar free!)

Ganache Ingredients:

- 1.5 cups full fat coconut milk

- 3 Tbsp honey raw loacal

- 12 oz. of Lily's Dark chocolate chips

Instructions:

-Preheat oven to 350F.

-Grease 2 round cake pans and set aside

-In your food processor, grind and chop the avocado and coconut milk from the cake ingredients list until perfectly smooth.

-Pour in a bowl and add in stevia, the egg yolks, and vanilla extract, mixing all with a hand mixer.

-In a separate bowl, pour in cassava flour, arrowroot starch, cacao powder, baking soda, and salt.

-Add in the wet ingredients to the dry and blend with hand mixer on low.

-Now fold in the Lily's dark chocolate chips from the cake ingredients list.

- Clean the beaters. Now, beat the egg whites in their separate bowl about 5 minutes. Fold them into the batter a little at a time, gently. 

-Divide evenly the batter into the two round cake pans and bake for about 25 - 30 minutes. Mine were perfect at 25 mins.

Making the Frosting/ Ganache:

-While the cakes are baking, pour coconut milk from ganache ingredients list and honey in a large pot and put on medium heat. Do NOT let it boil. Remove from the heat just before it comes to a boil and immediately add in Lily's Dark Chocolate chips. Just pour them in - do not stir or mix for 30 seconds. 

-Then, gently whisk the chocolate into the milk until it is smooth. Pour into a bowl and cover with saran wrap, allowing the wrap to loosely lay on top of the liquid (don't want condensation) - Refrigerate for 1.5 hour.

-Now, remove it from the refrigerator and use the hand mixer on high for about 30 seconds or until it thickens and lightens in color. Set it back uncovered in the refrigerator for another hour to allow it to thicken again. 

-Now, ice the top of the 1st layer of cake, stack the second cake on top, and ice the entire cake. The ganache will not be like thick icing, but will be thick enough to hold its shape. 

Voila!