This unique dessert combines the richness of chocolate with the creamy texture of avocado, creating a luscious pudding cake that’s both indulgent and healthy. Perfect for impressing friends and family, this plant-based treat is sure to convert even the most skeptical dessert lovers!
Ingredients
- 1 cup ripe avocados (about 2 medium avocados), mashed
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/4 cup dark vegan chocolate chips (optional, for extra chocolatey goodness)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine the mashed avocados, almond milk, maple syrup, and vanilla extract. Whisk together until smooth and creamy, ensuring there are no lumps.
In another bowl, mix together the cocoa powder, almond flour, baking powder, and sea salt. Gradually add the dry mixture to the wet mixture, stirring until fully combined. If you are using dark vegan chocolate chips, fold them in at this stage for an extra burst of chocolate flavor.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
For an extra touch, serve the cake with a dollop of coconut whipped cream or a drizzle of chocolate sauce. You can also garnish with fresh berries or mint leaves for a visually appealing presentation.
Enjoy your Decadent Chocolate Avocado Pudding Cake as a delightful treat that’s sure to satisfy any chocolate lover’s cravings!