Happy Friday luvs,
We are chocolate girls. You already know that. Lori is a chocolate cake girl all the way, whereas Michelle likes a good vanilla cake.
We’ve already made this cake twice. For a few weeks of Lori’s first trimester of pregnancy this is all she wanted. Luckily, we like to bake. Actually that might not always be a good thing. Then again we love homemade baked treats. They always taste better than store bought as they are made with love. Love is a very special ingredient, right? What is life without love?
Growing up our grandfather and mother loved chocolate. The darker the chocolate cake the better. And we agree. Even though this cake is not a super rich dark chocolate, when you mix it with a thick dreamy avocado chocolate frosting it goes together beautifully. Once you make it, you will see how the two were made for each other.
We could talk about this cake all day…and we probably would. It’s Friday and better way to end this amazing week than with some homemade frosted chocolate cake?!
Frosted cocoa flourless grain-free, gluten-free cake!
The only frosted cocoa cake recipe you will ever need 🙂
A delicious chocolate cake topped with rich whipped avocado chocolate frosting!
The perfect combination — chocolate cake mixed with avocado frosting. Oh so wonderful if we do say so ourselves. Chocolate and avocado, go perfectly together! Right?
The cake makes for a great base. The frosting is really the icing on the cake! Although any frosting would be amazing on it.
The cake flavors are so subtle that with this frosting it’s a luscious masterpiece that you will be back for more!
Something about the creamy frosting mixed with the soft crumb of the cake that blends so perfectly together.
We told you it’s the only cake recipe you will ever need as it’s made from real ingredients! Nothing fake here.
The best frosted cocoa grain-free, gluten-free cake recipe that is made from ingredients that you can recognize.
Paleo chocolate cake recipe
How many chocolate cake recipes can you say that about?
Here are some substitution ideas for making this delicious cake if you cannot get plantains.
We have not tried making this cake vegan yet. If you would like to try we suggest doing 3 flax or chia gels and possibly increasing baking powder to 1/2 teaspoon. Could try yogurt as a replacement for the eggs too. Also add in about 1/4 cup starch of choice.
Also, for those that can’t find plantains, here is what we recommend trying. Please note we have not tried these, so not sure how well they will come out. Try doing 7 oz of a banana (more on the green yellow side) with 7 oz worth of a nut butter. Or doing 7 oz banana with 1 cup of flour and 1/4 cup starch of choice.
And we get this asked every time we make a recipe using plantains — Why do we use them in our recipes?
Well, we use plantains as our flour, as to us it’s more of a real ingredient. Don’t get us wrong, we still use gluten-free and grain-free flours from time to time in our recipes. But the majority of the time we like to use plantains since to us they are a real ingredient. And an ingredient that our bodies do well with. And a bonus is that it’s less processed, so we feel little less guilty eating this cake. We aren’t trying to bash baking with flours, as again we still do that. Just when we can use plantains for a recipe, we do.Print
Cocoa cake with avocado frosting (grain-free, gluten-free, soy-free, dairy-free)
Soft, cake-like grain-free gluten-free soy-free dairy-free cocoa cake with a rich creamy chocolate frosting. Made from real ingredients like plantains for the flour, eggs, coconut oil and coconut sugar. Easy to make. Perfect chocolate cake to serve at any party! The only frosted cocoa cake recipe you will ever need!
flourless cocoa cake
- 2 large ripe raw yellowish plantains (14oz once peeled)
- 3 eggs
- 1/2 cup of cocoa (we use raw cacao powder)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 cup coconut sugar (or any sugar of your liking)
- 1/4 cup maple syrup (or coconut nectar or honey)
- 1/4 cup coconut oil, liquid (or butter or oil of choice)
- 1 large Hass avocado
- 3 tablespoons cacao powder
- 1–2 teaspoons vanilla extract
- 2 tablespoons coconut oil,
- 20–30 drops stevia or 1–2 tablespoons maple syrup
- Preheat oven to 350 degrees.
- Peel plantain.
- Place all ingredients into food processor or blender.
- Start to blend until smooth.
- Pour cake batter into a 8 inch pan that is lightly oiled with coconut oil.
- Make for about 25-30 minutes. Or until a toothpick comes out clean. Be careful not to over bake this cake.
- Let cake cool as your make the frosting.
- Place all frosting ingredients into blender.
- Blend until smooth and creamy.
- Adjust sweetness to your liking.
- Frost your cake.
- Slice and enjoy.
- Makes about 12 slices.
What can we say… we love our frosted cakes!