I’m not the world’s greatest chocolate fan, but some of my loved ones are. We had a few birthday celebrations recently and chocolate cake was on the birthday cake wish list. Normally, I’d use butter and a double cream in my chocolate cake recipe, but not this time!
If someone had told me I’d be baking cakes with avocado a couple of years ago, I probably would have laughed in their face. However, a few beautiful friends have helped me discover the wonder of vegetables in baking and now I know just how great they can be in desserts. For this recipe, I replaced the dairy fats with avocado and not only is this a delicious, decadent (and moist) chocolate cake, it’s also packed with nutrients.
Avocado has plenty of vitamins, more potassium than a banana and is high in fibre. It’s also full of heart-healthy monounsaturated fatty acids. When you wrap your gums around a slice of this cake, you’d never guess it was low in sugar, low in fat, and you cannot taste the avocado at all!