Description
This chocolate cake turned me from a chocolate cake hater into a chocolate cake lover. It’s truly the best I’ve ever had!
Ingredients
Units
Scale
- 1 1/4 cups All Purpose Gluten-Free Flour
- 1/4 cup Almond Flour
- 1/4 cup Unsweetened Shredded Coconut
- 1/2 cup Coconut Sugar
- 1/2 cup Cocoa Powder
- 1/2 Avocado (half a large avocado, mashed)
- 1/4 cup Avocado Oil
- 2/3 cup Coffee (decaf)
- 85 grams Dark Chocolate
- 1/2 cup Dark Chocolate Chips
- 3/4 cup Unsweetened Almond Milk
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 113 grams Dark Chocolate (optional, for chocolate ganache)
- 1/4 cup Plain Coconut Milk (optional, for chocolate ganache)
Instructions
- Preheat oven to 350 F; grease a bundt pan with coconut oil, set aside.
- Combine dark chocolate and brewed coffee in a small saucepan and whisk together over low heat until melted together. Set aside to cool slightly.
- Whisk together mashed avocado and oil, then combine with the cooled coffee chocolate mixture and almond milk. Whisk until well combined.
- Combine dry ingredients together in a medium sized mixing bowl and whisk together. Add the wet ingredients to the dry, mixing just until combined. Fold in chocolate chips and spoon batter in the prepared bundt pan.
- Bake for 35-45 minutes or until a toothpick comes out clean. Allow to cool in the pan on a wire rack for at least an hour, then invert onto a wire rack to cool completely.
- If making the chocolate ganache, melt together the dark chocolate and coconut milk over low-medium heat, stirring continuously to avoid burning. Once the chocolate is melted, set aside to cool for a few minutes, then spoon over the cooled chocolate cake.
Notes
This cake can also be made with regular all purpose flour if you’re not gluten free. You may also substitute any other kind of milk in this recipe and it will work just fine.