Keto Chocolate Avocado Cake | The Jewish Week | Food & Wine

Keto Chocolate Avocado Cake

Keto Chocolate Avocado Cake

Keto Chocolate Avocado Cake (Paula Shoyer)

Makes one 8-inch round cake

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1 ½ cups almond flour
¾ cup dark cocoa, plus 1 tablespoon for greasing pan
¼ cup coconut flour *can be substituted with almond flour
½ cup xylitol
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup coconut cream, from canned coconut milk
½ cup almond milk
3 large eggs
1 tablespoon coconut oil, plus 1 teaspoon for greasing pan
1 teaspoon vanilla
1 large ripe avocado

5 tablespoons boiling water
½ cup dark cocoa
¼ cup xylitol
½ cup coconut cream
1 teaspoon vanilla


Preheat oven to 350°F.

Grease an 8-inch round pan with 1 teaspoon coconut oil. Add 2 to 3 teaspoons cocoa and shake all around to dust the bottom and sides. Tap out excess. Set aside. In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.

Place the coconut cream, almond milk, eggs, coconut oil, vanilla and avocado into a food processor or blender and blend for two full minutes, scraping down the sides a few times, so that the mixture is completely smooth.

Add the wet ingredients to the dry ingredients and whisk together. Use a silicone spatula to scrape the batter into the prepared pan and smooth the top.

Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes and the remove to a wire rack.

To prepare the ganache topping, place the cocoa and xylitol into a small bowl. Add the boiling water and whisk well. Add the coconut cream and vanilla and mix well. Spread all over the top of the cake.