Flaxseed Chocolate Avocado Cake
Flaxseed Chocolate Avocado Cake is a delightful dessert that takes your taste buds on a rich, indulgent journey while being surprisingly healthy! This recipe showcases the wonderful harmony between creamy avocado and rich cocoa, creating a cake that’s moist, decadent, and full of flavor. The addition of flaxseeds adds an unexpected crunch and wholesome benefits, making this cake not just a treat but a nutritional powerhouse. You won’t just be satisfying your sweet tooth; you’ll be nourishing your body too!
This step-by-step recipe is perfect for both seasoned bakers and novice cooks who want to whip up something special for their family or friends. It’s the kind of cake that impresses at gatherings yet remains simple enough for a weekday treat. So let’s dive into the scrumptious world of Flaxseed Chocolate Avocado Cake.
Why You’ll Love This Recipe
One of the standout features of this Flaxseed Chocolate Avocado Cake is its minimal prep time, making it a hassle-free option for busy weekdays or spontaneous dinner parties. The combination of wholesome ingredients ensures it’s a family-friendly dessert, appealing to everyone from the youngest to the oldest member. And who doesn’t love a chocolate cake that’s packed with nutrients?
With just a handful of ingredients, you can create a rich, satisfying cake that won’t derail your health goals. It’s made using whole wheat flour, flaxseeds, and avocados rather than traditional butter and sugar, making it a more wholesome dessert option that still satisfies those chocolate cravings!
Ingredients for Flaxseed Chocolate Avocado Cake
Gather these ingredients for a taste experience that will surprise and delight:
- 1 cup whole wheat flour: For a nutty base that adds fiber and nutrition.
- 1/3 cup ground flaxseeds: These tiny seeds pack a nutritional punch and add texture.
- 1/2 cup unsweetened cocoa powder: Rich and dark, this cocoa gives the cake its indulgent flavor.
- 1 tsp baking powder: Helps the cake rise, creating that fluffy texture we love.
- 1/2 tsp baking soda: Works with the baking powder to make the cake light and airy.
- 1/4 tsp salt: Enhances the sweetness of the cake.
- 2 ripe avocados, mashed: The star ingredient, making the cake moist and creamy.
- 2/3 cup maple syrup: A natural sweetener that provides subtle flavor.
- 1/3 cup olive oil: Keeps the cake moist while adding healthy fats.
- 1 tsp vanilla extract: A classic addition for an aromatic touch.
- 1/2 cup almond milk: Adds moisture without dairy.
- 1 ripe avocado (for filling): Creamy filling that complements the chocolate perfectly.
- 1/2 cup cream cheese or Greek yogurt: Adds a tangy, rich element.
- 2 tbsp honey or maple syrup: Sweetens the filling naturally.
- 1/2 tsp lemon juice: Brightens the flavors.
- 3 oz dark chocolate: For a luxurious ganache topping.
- 1/4 cup coconut milk: Adds creaminess to the ganache.
- 1 tbsp maple syrup: A touch more sweetness for the ganache.
- Optional: flaxseed or cacao nibs for garnish: Add texture and visual appeal!
Step-by-Step Directions for Flaxseed Chocolate Avocado Cake
Preheat oven: Preheat your oven to 175°C (350°F). Prepare two 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, ground flaxseeds, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Mix wet ingredients: In a separate bowl, blend the mashed avocados, maple syrup, olive oil, vanilla extract, and almond milk. Stir until the mixture is smooth and creamy.
Combine mixtures: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this could affect the cake’s texture. Divide the batter evenly between the prepared pans and smooth the tops.
Bake: Place the cake pans in the oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Allow the cakes to cool completely in the pans.
Prepare avocado filling: For the filling, blend the second mashed avocado, cream cheese or Greek yogurt, honey or maple syrup, and lemon juice in a food processor until creamy. Chill the filling in the fridge for about 20 minutes.
Make ganache: For the ganache, heat the coconut milk in a small saucepan until it begins to simmer. Pour it over the chopped dark chocolate in a bowl and let it sit for 2 minutes. Stir in the maple syrup until you achieve a glossy consistency.
Assemble the cake: Once the cakes have cooled, place one layer on a serving plate and spread half of the avocado filling on top. Add the second layer and gently press down. Pour the ganache over the top and spread it evenly, allowing some to drip down the sides if desired. Chill for 30 minutes to let everything set.
Tips & Tricks
- Chef’s secret: Use very ripe avocados for a smoother batter and richer flavor. They should be soft to the touch but not brown.
- Optional extras: Consider adding chocolate chips to the batter for extra chocolatey bites or a handful of nuts for a crunch.
- Ganache consistency: If the ganache is too thick, simply add a bit more coconut milk until the desired consistency is reached.
- Decoration: Top the cake with flaxseeds or cacao nibs for a beautiful finish that ties in with the ingredients used.
Serving Suggestions & Pairings
Serve your Flaxseed Chocolate Avocado Cake alongside a dollop of whipped coconut cream or a scoop of almond or coconut-based ice cream for elevated dessert bliss. A sprinkle of fresh berries adds a pop of color and a tart contrast to the rich sweetness of the cake. Enjoy it with a steaming cup of herbal tea or coffee to complete the experience!
Nutritional Information
One slice of Flaxseed Chocolate Avocado Cake is roughly around 250 calories, depending on portion size and specific ingredient brands used. It’s packed with healthy fats from avocados and flaxseeds, providing a luscious texture while boasting fiber, antioxidants, and essential nutrients. This cake is an indulgence you can feel good about!
Storing Tips & Variations for Flaxseed Chocolate Avocado Cake
Store any leftover cake in an airtight container in the fridge for up to 3-4 days. You can freeze individual slices wrapped in plastic wrap and then placed in a zip-top bag for up to 2 months. To reheat, let the cake thaw in the refrigerator overnight and enjoy at room temperature or warmed.
For healthier swaps, replace the maple syrup with agave syrup or use unsweetened applesauce to cut down on sugar. You can also try substituting the almond milk with oat milk or another plant-based milk of your choice.
Conclusion for Flaxseed Chocolate Avocado Cake
If you’re seeking a rewarding baking experience that results in a rich, luxurious dessert, look no further than this Flaxseed Chocolate Avocado Cake. Its unique blend of healthy ingredients doesn’t just create a cake that’s good for you; it’s utterly delicious! Don’t hesitate to try this recipe today; your taste buds will thank you!
FAQs
1. Can I use another type of flour instead of whole wheat?
Yes! You can use all-purpose flour or gluten-free flour if desired. Just keep in mind that it may slightly change the texture.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.
3. Can I make this cake vegan?
Absolutely! Substitute the cream cheese with a vegan cream cheese alternative and use a flax egg in place of eggs if needed.
4. What can I use if I don’t have dark chocolate?
You can use semi-sweet or bittersweet chocolate as an alternative, or try cocoa powder mixed with a little coconut oil for a ganache-like effect.
5. Is this cake suitable for kids?
Yes! With its nutritious ingredients, it’s a great option for kids, and they’ll love the chocolate flavor without excess sugar.
Flaxseed Chocolate Avocado Cake
Ingredients
For the cake
- 1 cup whole wheat flour For a nutty base that adds fiber and nutrition.
- 1/3 cup ground flaxseeds Adds texture and nutrition.
- 1/2 cup unsweetened cocoa powder Provides the indulgent chocolate flavor.
- 1 tsp baking powder Helps the cake rise.
- 1/2 tsp baking soda Works with baking powder for a light texture.
- 1/4 tsp salt Enhances sweetness.
- 2 ripe avocados mashed Star ingredient for moisture.
- 2/3 cup maple syrup Natural sweetener.
- 1/3 cup olive oil Adds healthy fats.
- 1 tsp vanilla extract Classic aromatic addition.
- 1/2 cup almond milk Adds moisture without dairy.
For the filling
- 1 ripe avocado for filling Creamy filling.
- 1/2 cup cream cheese or Greek yogurt Adds richness.
- 2 tbsp honey or maple syrup Natural sweetener for filling.
- 1/2 tsp lemon juice Brightens flavor.
For the ganache
- 3 oz dark chocolate For ganache topping.
- 1/4 cup coconut milk Adds creaminess.
- 1 tbsp maple syrup Extra sweetness for ganache.
Optional garnish
- flaxseed or cacao nibs For garnish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and prepare two 6-inch round cake pans by greasing and lining them with parchment paper.
- In a large bowl, whisk together the whole wheat flour, ground flaxseeds, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- In a separate bowl, blend the mashed avocados, maple syrup, olive oil, vanilla extract, and almond milk until smooth.
- Gently fold the wet mixture into the dry mixture until just combined. Divide the batter evenly between the prepared pans.
Baking
- Bake for 20-25 minutes and check for doneness with a toothpick; it should come out clean. Allow cooling in the pans.
Filling preparation
- Blend the second mashed avocado, cream cheese or Greek yogurt, honey or maple syrup, and lemon juice until creamy. Chill for about 20 minutes.
Ganache preparation
- Heat the coconut milk until simmering, pour over chopped dark chocolate, let sit for 2 minutes, then stir in maple syrup until glossy.
Assembly
- Once cooled, stack the cakes with half of the avocado filling in between. Pour ganache over top and chill for 30 minutes to set.