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!
Ingredients
Scale
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)
chocolate frosting
- 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
Instructions
- 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.