Chocolate Avocado Cake Chocolate Avocado Cake

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève LaPointe

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 12 servings

Ingredients

Method

Preheat oven to 350°F; grease 9-inch Bundt pan. In heatproof bowl set over saucepan of gently simmering water, melt chocolate chips. Meanwhile, in large bowl, sift together icing sugar, cornstarch, almond flour, baking powder, cocoa powder and salt. In separate bowl, using electric mixer, beat melted chocolate, eggs and avocado purée until smooth; gradually beat in icing sugar mixture.

Scrape batter into prepared pan. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack; invert cake onto rack. Remove pan. Sprinkle with pistachios and dust with icing sugar.

Test Kitchen Tip: Get creative: Turn a springform pan into a serving dish for a novel presentation!

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 5 g
  • Sodium 550 mg
  • Sugars 2 g
  • Protein 21 g
  • Calories 470
  • Total fat 37 g
  • Cholesterol 85 mg
  • Saturated fat 7 g
  • Total carbohydrate 14 g
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Lunch & Dinner

Chocolate Avocado Cake

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