31 Jan Chocolate Cake with Avocado Frosting
How would you like to surprise your chocoholic sweetheart with a Valentine’s cake that’s actually good for you? Try my super moist chocolate zucchini cake with a smooth avocado chocolate frosting. It’s naturally sweetened and perfect to make as a birthday cake or for a special occasion!
This creation has a perfect blend of protein, fat and carbs so you will literally burn fat, boost your metabolism and balance your blood sugar.
Happy Valentine’s Day!
xoxo
Healthy Chocolate Cake
Ingredients
- ¾ cup of oats blended to flour consistency (measure before blending)
- 1 ½ cups almond flour
- 1/2 cup chocolate protein powder
- 1-2 tsp stevia
- 2 eggs
- ¾ cup egg whites
- 2 ½ Tbsp cocoa
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 medium ripe banana mashed
- 1 Tbsp vanilla
- 2 cups grated zucchini or toss big chunks in a blender - easy!
Instructions
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Combine all dry ingredients and then all wet ingredients. Combine wet and dry ingredients. Do not over mix! (TIP: you can easily mix all wet ingredients in a blender too! Then combine with the mixed dry ingredients. )
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Preheat oven to 375 degrees. Spray two 9-inch circle pans with oil (olive or coconut). Fill each tin with half the batter. Bake for 15 minutes, then check every few minutes until a toothpick comes out clean. Cool. Frost , then stack and complete the frosting. Yummmm!
Recipe Notes
Adapted from Hy-Vee
Chocolate Avocado Frosting:
Ingredients
- 2 ripe avocados med/large peeled and pitted,
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup maple syrup
- 2 Tbsp. coconut oil melted coconut oil will give you a silkier texture
- 1/2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon optional
Instructions
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Add avocado to a food processor and blend until smooth.
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Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of the cocoa powder to keep the dust down.)
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Use immediately or store in fridge until ready to use. Frosting should be okay in the fridge for a couple of days.
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Recipe adapted from veggieprimer.com
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