What a busy week! We were in Arizona for the Memorial Weekend — swimming and BBQing with family. That included 8 hours of driving each way (CA to AZ and back) with 3 little . One word for that – exhausting. The “how many minutes do we have left” started 15 minutes into the drive. Sunday was my birthday. Yesterday, my 3-year-old son had his adenoids and tonsils removed. Today I feel like I have a hangover from being up all night.
Back to my birthday. A couple of months ago, I knew I wanted a chocolate cake for my birthday.
You might think I’m crazy when I tell you that this is a cake made with greek and , and that the frosting is made using greek yogurt and ! It was kind of an experiment. You should try it, it’s amazing. In fact, it was so popular we ended up making a second one for our Memorial Day BBQ on Monday.
The avocado frosting works best if you can chill it for about 30 minutes before using, so you might want to start with making the frosting first.
Chocolate avocado frosting
2 medium ripe avocados
1/4 cup vanilla greek yogurt (I used Chobani)
1/4 cup powder
1 tsp. vanilla extract
1/4 cup agave nectar
1/4 cup honey
In a food processor or medium bowl of a stand mixer beat the avocados, greek yogurt, cocoa powder, vanilla extract, agave nectar, and honey until smooth. It will work best if you use a food processor. For best results chill about 30 minutes before spreading over the cake.
Now for the cake. This was the first time I’ve used Bob’s Red Mill gluten-free baking flour. It is a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo, and fava beans.
Some of you might wonder why I use gluten-free flour. My husband, although not allergic to gluten, is sensitive to gluten, and so we try to eat gluten-free as much as possible. If he eats foods with gluten, he gets IBS like symptoms, migraines, fatigue, and his psoriasis gets worse. When he sticks with a gluten-free diet his symptoms improve. I also find it easier to digest gluten-free grains as well. If you follow a gluten-free diet you will need to verify that each of the ingredients you use are free of gluten.
1 cup Bob’s Red Mill gluten-free all-purpose baking flour
1/2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 cup cocoa 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 pumpkin
1/2 cup agave nectar
1/4 cup honey
2 tsp. vanilla extract
3/4 cup vanilla greek yogurt (I used Chobani)
Preheat oven to 350 degrees. Lightly grease a 9 inch pie plate.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, cocoa powder, chia seeds, 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: almond milk, oil, pumpkin, agave nectar, honey, eggs, vanilla, and greek yogurt.
Reduce speed to low and slowly add the dry ingredients into the wet ingredients. Mix until just combined.
Pour the cake batter into the pie plate evenly. Bake for 30 minutes or until a toothpick comes out clean. Cool completely before frosting.
This piece of cake didn’t last long on this plate.
This was the cake we made on my birthday. Instead of a pie plate, I used a 10 x10 baking pan.
I’m normally not a big fan of long recipes. In fact, if something has too many ingredients I just won’t make it. I’ve just always been that way. I prefer to keep it simple, like mixing vanilla greek yogurt with peanut butter and cocoa powder. So what I’m trying to say is that you may need to tweak this recipe a little to your liking. I don’t like things overly sweet, so you may find that you need to add more sweetness to this recipe. Some people use stevia, a no calorie sweetener in their recipes. I don’t like the taste of stevia so I stick with agave and honey.
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Let me know how this recipe turns out for you! What would you do differently?
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