Avocados are rich in nutrients and fiber, antioxidants and good fats.
Therefore, they assist weight loss, prevent blood sugar spikes, and
lower blood pressure, cholesterol and triglyceride levels.
Avocados also contain lutein and zeaxanthin, two antioxidants that improve eye health.
Yet, let’s not forget we are here for the dessert!
First, here is how to use avocado instead of butter and eggs in recipes:
Cake Ingredients:
Avocados also contain lutein and zeaxanthin, two antioxidants that improve eye health.
Yet, let’s not forget we are here for the dessert!
First, here is how to use avocado instead of butter and eggs in recipes:
- Remove the skin and pit, and scoop it into a blender or food processor
- Add 2 tablespoons to each cup of avocado puree to prevent it from turning brown
- Substitute 1 cup of mashed avocado for 1 cup of butter, and 2 tablespoons to 1/4 cup for each egg.
Cake Ingredients:
- 1 ripe avocado (blend until smooth)
- 3 cups of almond flour
- 2 teaspoons of baking soda
- ¾ teaspoon of sea salt
- 5 tablespoons of cacao powder
- 2 teaspoons of baking powder
- ¼ cup of avocado or coconut oil
- 2 cups of water
- 2 tablespoons of apple cider vinegar
- 1 ½ cup raw cane sugar
- 2 teaspoons of vanilla extract
- 2 tablespoons of maple syrup
- 2 ripe avocados (blend until smooth)
- 6 tablespoons of cacao powder
- 1 teaspoon of vanilla extract
- 2 cups of powdered sugar
- Preheat the oven to 350 degrees F, and grease and flour two 9” round cake pans.
- Mix all the dry cake ingredients in a large bowl, but leave the sugar aside.
- Mix all the wet ingredients in another bowl, and add the sugar. Pour this mixture into the dry one, and combine everything well until you get a smooth batter.
- Divide it between the two pans, and bake for half an hour.
- Meanwhile, mix the frosting ingredients in a bowl.
- When baked, leave the cake to cool for about 15 minutes, and frost it.