Name 3 foods you can't live without, I'll wait while you think about it....
1. Avocados
2. Chocolate
3. Raspberries
I hate myself for even asking that question because there are way more then 3 foods that come to mind, but avocado is definitely on the top of that list! Avocados are so universal. They are the best add on to on any sandwich, breakfast plate, Mexican fiesta, salad, protein shake, and are insane to bake with! Plus they are super good for you! I learned a little trick a while back that when baking, you can sub any oil with an avocado and it was one of the best things I ever learned. Avocados give you that thicker, creamy feel, plus they add so many additional health benefits to your recipes! Win-Win!
I mentioned this is my last recipe, but lately with the sunshine popping through I have been craving recipes that give me a summery feel. So basically anything fruity really! These little chocolate raspberry cake squares are the perfect treat when you want that subtle healthy feel but also need to satisfy that sweet tooth! I've been craving fruit lately but I am a BIG chocolate lover deep down! If I could only have one meal for the rest of my life it would be a giant warm brownie sundae. I kid you not. Topped with extra whipped cream of course! That's where I got the inspiration for the chocolate chip cake. I wanted something with a chocolate chip brownie feel that would also satisfy that fruity craving. BOOM. Enter these.
This Avocado Chocolate Chip Cake topped with Raspberry Frosting and a chocolate drizzle is guilt-free, gluten-free, nut-free and dairy-free. I don't usually bake with flax eggs, but you could easily sub out the eggs for flax-eggs if you need this recipe to be vegan. This recipes makes about 16 little cake squares and will leave you wanting to make another batch!
What You'll Need For Cake Base:
- 1 ripe avocado
- 2 eggs
- 1 tsp vanilla
- 2 tbsp pure maple syrup
- 4 tbsp unsweetened non-dairy milk
- 1/2 cup coconut sugar
- 1/2 cup of cocoa powder
- 1 tsp baking powder
- dash cinnamon
- dash pink Himalayan salt
- 1 1/4 cup oat flour
- 2 scoops of Vital Protein Collagen
- 1/2 cup Enjoy Life Dark Chocolate Chips
What You'll Need for Frosting:
- 1/3 cup fresh organic raspberries + more for decoration
- 1/2 container of vanilla Simple Mills Frosting
- 2 tbsp unsweetened non-dairy milk
- 4 tsp coconut flour
Directions:
1. Preheat your oven to 350 degrees.
2. Grease a glass pan. NOTE: When baking cakes I like greasing my pans with grass-fed butter and then coating it with oat flour so I can easily flip the pan to remove the cake without it breaking. You can also line the pan with parchment paper for an easier removal. I recommend using an 8x8 pan, but if you don't have one you can use a 9x12 just don't fill the entire pan.
2. In a food processor, combine avocado, eggs, maple syrup, non-dairy milk and coconut sugar. Blend until perfectly smooth.
3. In a medium bowl, combine cocoa powder, baking powder, cinnamon, salt, oat flour and collagen. Mix until well combined.
4. Pour your wet avocado mixture into the dry ingredients and mix well. If you feel that the batter is too thick, add small amounts of non-dairy milk at a time until it reaches a cake batter consistency. Add in your chocolate chips and mix well.
5. Pour batter into your greased pan and bake for 20 mins.
6. Meanwhile, in a food processor, combine Simple Mills frosting and raspberries. Mix until smooth. Empty out into a medium/large bowl. Simple Mills frosting tends to be on the thicker side, so using a handheld mixer, add in a tbsp of non-dairy milk at a time until the frosting reaches a consistency you are comfortable spreading onto your cake.
7. Once at a consistency you are comfortable with, begin to add in your coconut flour, only a tsp at a time, continuing to mix with your handheld mixer. Adding coconut flour to the frosting will help fluff it up to give it a smooth fluffy look. Mix/add until you see a frosting you like.
8. Remove the cake from the oven and let it cool. Once cooled, frost your cake, slice into small squares and add a raspberry on top of each. If you want to add the chocolate drizzle, melt about 1/4 cup of chocolate chips in the microwave. Using a spoon, gently drizzle the chocolate over each bar. ENJOY!
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