Flaxseed Chocolate Avocado Cake

🍫 Flaxseed Chocolate Avocado Cake

Prep Time: 15 mins
Cook Time: 30-35 mins
Servings: 8-10

Ingredients:

For the Cake:

• 1½ cups mashed ripe avocado (~2 medium avocados)
• ½ cup pure maple syrup or honey (or sugar-free substitute like monk fruit)
• 2 large eggs (or flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)
• 1 tsp vanilla extract
• ½ cup cocoa powder (unsweetened)
• ½ cup ground flaxseed (or almond flour)
• ½ cup oat flour (blend rolled oats)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup dark chocolate chips (optional, for extra richness)

For the Frosting (Optional):

• 1 ripe avocado
• ¼ cup cocoa powder
• ¼ cup maple syrup or powdered sugar
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prep:
   • Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
   • If using flax eggs, mix flaxseed + water and let sit for 5 mins.
2. Make the batter:
   • In a blender or bowl, mix avocado, maple syrup, eggs, and vanilla until smooth.
   • Add cocoa powder, flaxseed, oat flour, baking soda, and salt. Stir until combined. Fold in chocolate chips.
3. Bake:
   • Pour batter into the pan and smooth the top.
   • Bake for 30-35 mins (until a toothpick comes out clean). Cool completely.
4. Frosting (Optional):
   • Blend all frosting ingredients until creamy. Spread over cooled cake.

🌿 Why It’s Amazing:

• No butter/oil: Avocado adds healthy fats and moisture.
• High in fiber & omega-3s: Thanks to flaxseed!
• Gluten-free: Use certified GF oats if needed.
• Refined sugar-free: Sweetened naturally.

💡 Variations:

• Nutty crunch: Add chopped walnuts to the batter.
• Vegan: Use flax eggs and dairy-free chocolate.
• Single-serving: Make as muffins (bake 20-25 mins).

Serve with fresh berries or a dusting of powdered sugar. Enjoy your decadent yet nourishing treat! 😋

Want a protein boost? Add a scoop of chocolate collagen or protein powder to the batter! Let me know if you’d like adjustments.