Cake Ingredients

  • 1 ½ cups almond flour
  • ¾ cup dark cocoa, plus 1 tablespoon for greasing pan
  • ¼ cup coconut flour (can substitute almond flour instead)
  • 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

Ganache Ingredients

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

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Yields: one 8-inch round cake