Avocado takes the place of butter in this decadent gluten free dessert. With just four ingredients, it couldn’t be easier to make, and best of all it contains no refined sugar. Though it requires almost an hour in the oven, this chocolate avocado cake is well worth the wait. You could serve this plain, with powdered sugar, or with a delicious cardamom coconut whipped cream. Check out Up Close and Edible (our inspiration for this cake) for the recipe.
Flourless Chocolate Avocado Cake
- 1/2 cup mashed avocado
- 8 oz. dark chocolate, chopped or chips
- 1/3 cup agave
- 6 eggs, separated
Preheat oven to 275 degrees F with oven rack in the center.
Place avocado and chocolate in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted and combined. Set aside to cool slightly.
Add egg yolks to the chocolate mixture and whisk together.
Using a hand mixer, beat egg whites until soft peaks form. Gradually add agave, and continue beating until combined.
Whisk 1/4 of the egg mixture into the chocolate mixture, then gently fold in the remaining egg whites.
Pour the batter into a sprayed 8″ or 9″ spring-form pan and smooth the top.
Bake 45-50 minutes. Serve at room temperature.