It all started with my new obsession with coconut oil.
Yes, I’m addicted.
A few tablespoons at each meal and I’m a satisfied and happy camper.
I’ve been doing lots of research on how to heal my ‘troubled belly’ and I’ve found numerous studies on coconut oil and it’s incredible benefits.
I’ve always loved coconut but after one taste of this solid-like oil, I was hooked.
Yes, hooked I tell ‘ya.
It’s the new nut butter.
The new little black dress.
My new love.
So, I decided to whip up a fabulous sweet recipe using my coconut oil and created a delicious n’ crunchy chocolate cake (gluten-free and vegan) and topped it off with a dollop of my Avocado Pudding.
It’s simple.
Perfect.
Delicious.
And perfect for your summer dinner party.
Or simply to enjoy by yourself watching Friends re-runs on TBS.
Yes, it’s that good.
One bite and you just won’t stop. Believe me, this is a good one.
Bite in and enjoy.
Happy Friday.
Ingredients
Chocolate Cake
- 1 cup ground almonds
- 1/2 cup cornmeal
- 3/4 cup brown sugar
- 1/3 cup raw cacao
- 1/2 tsp. sea salt
- 2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 7 Tbsp. Barlean's coconut oil
- 1/8 tsp. baking powder
- 2 tsp. almond extract
- 1 cup green tea, brewed
- 1/2 cup Enjoy Life Foods Perky's Crunchy Flax Cereal
Avocado Pudding
- 1 large ripe avocado peeled, pitted and chopped
- 1/2 cup hemp milk
- 1 tsp. agave nectar
- 4 Tbsp. ground cashews
- 2 tsp. unsweetened coconut flakes
Instructions
Chocolate Cake
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Preheat oven to 350 degrees F. Prepare a cake pan with baking spray. Set aside.
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Combine almonds, cornmeal, brown sugar, raw cacao, sea salt, baking soda and xanthan gum; mix to combine.
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Melt coconut oil in the microwave or on the stove top until it becomes a liquid.
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In a small bowl, combine baking powder, coconut oil, almond extract and green tea; whisk well to combine.
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Add wet ingredients to dry ingredients; mix well to combine. Add crunchy flax cereal; mix again.
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Transfer batter into prepared cake pan. Bake for 40 minutes or until toothpick inserted in the middle comes out clean.
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Remove from oven; set aside to cool.
Avocado Pudding
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Combine all ingredients in a food processor; pulse until smooth.
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Serve a dollop of chilled pudding with chocolate cake.
I’m excited to announce I have been asked to be an editor for GIG’s (Gluten Intolerance Group) magazine. Be sure to keep an eye out for my articles.
This is so decadent and delicious.
Congratulations on the editor gig. You totally deserve it!
I love avocado in any form, especially a cake! 🙂
Thank you so much! Great to hear from you Maris. Hope you enjoy Easy Eats!
Awww; you are so great, Maris; thank you! Hope you enjoyed Easy Eats online magazine and hope you enjoy this tasty dessert. The avocado makes this cake so nice n’ moist. So yummy; enjoy your day!
Thanks Amie – I assume you can eat it by the ‘spoon’ if it’s hardened right? And use the oil more for cooking?
You betcha…it’s delish either way but I’m a sucker for spoonfulls…so yummy.
HUGE congrats on the magazine! Oh my gosh -hiring?! 😉
That looks incredible – is the oil hard or soft though? I’ve heard people eating it by the spoonful – but that turns me off it’s an oil versus butter!
Do you still enjoy nut butters?
Aw; thanks so much I appreciate it. I’m excited to be writing for GIG’s magazine, as well..I am loving coconut oil..I actually have 2 containers in my fridge, which are a hard consistency but I have 2 more containers stored in my pantries in NJ and NYC, which are at room temperature and they’re a liquid so it pretty much depends on where you are storing the coconut oil (for instance in a dry/cool/humid environment…hope this helps. Enjoy…Happy Sunday!
Great Post – I have just done one on Avocado as well using it as a substitute for fats in baking. It is great! We love avocado in our household so this pudding will be getting a look in for sure.
Thanks so much, Sherilyn…I had such a great time baking this tasty cake…I love using extra ripe avocados in my desserts and I’m going to try recipe testing with the avocado in this cake recipe, too! Hope you are having a great weekend. xxoo