So I decided to “veganize” my gluten-free cake with avocado frosting recipe . Here she is:
Isn’t she lovely?
I had to be careful not to eat the entire cake while photographing it…
To make this recipe vegan I used instead of and added mashed bananas to replace the greek .
When chia seeds are mixed with water, they form a thick gel. You can use 1 tbsp. of chia seeds to replace 1 egg in recipes. So for this chocolate cake recipe you’ll need to soak 2 tbsp. of chia seeds in 1/3 cup of water for about 15 minutes. This replaces the two eggs in the recipe.
Chia seeds are nutrient-dense tiny seeds, rich in omega 3 fatty acids, proteinvitamins and minerals. Two tablespoons of chia seeds provides 4.5 grams of fat, 6 grams of , 3 grams of protein, 10% dv of calcium, and 8% dv of iron.
1 cup Bob’s Red Mill gluten-free all-purpose baking flour (blend of potatoes, sorghum, tapioca, garbanzo, and fava beans)
1/2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 cup powder
1/3 cup dry roasted almonds, chopped
1/3 cup chocolate chips
1/8 cup palm fruit oil or coconut oil
1/4 cup mashed
1/4 cup mashed banana
1/2 cup agave nectar
1/2 cup chia seed gel (2 tbsp. chia seeds + 1/3 cup water)
2 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly grease a 10 x 10 inch baking dish.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, cocoa powder, almonds, and chocolate chips. Set aside.
In another medium bowl (if you’re using a handheld mixer) or in the bowl of a stand mixer, beat the wet ingredients on medium speed until combined: , oil, pumpkin, banana, agave nectar, chia seed gel, and vanilla extract.
Reduce speed to low and slowly add the dry ingredients into the wet ingredients. Mix until just combined.
Pour the cake batter into the baking dish evenly. Bake for about 35 minutes or until a toothpick comes out clean. Cool completely before frosting.
Chocolate avocado frosting
1 medium ripe avocado
2 dates (make into date paste)
2 tbsp. powder
1 tsp. vanilla extract
1/8 cup agave nectar
Make the dates into date paste. I just mash them with a large spoon. In a food processor, beat the avocado, date paste, cocoa powder, vanilla extract, and agave nectar, until smooth. If you don’t use a food processor you might have chunks of dates in your frosting — I don’t mind it but some of you might have texture issues like my husband. I like the sweetness of this recipe but if you prefer a sweeter frosting you can add more agave or you can add no calorie sweeteners like stevia or splenda. This recipe will give you enough frosting to spread a thin layer over the cake. If you prefer a thick layer of frosting, double this recipe. Chill for 15-30 minutes before using.
Before you go making this cake, don’t forget to enter the Pistachio Giveaway! Ends 6/9/11 midnight.
BTW I’m eating this cake as I write this post this morning. It’s makes a really good breakfast. Well, it’s better than eating a donut for sure.
What “healthy” ingredients do you sneak into desserts? I value all of your comments and feedback!
♥ Lisa @ Healthful Sense
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