So, what do you do when you have to make a healthy birthday cake? You make this flourless chocolate cake!
So, what makes this decadent chocolate cake healthy?
1. It’s sweetened with dates
2. It’s fattened with avocados
3. It’s filled with eggs & cacao powder
This frosting is literally the most delicious thing I’ve ever eaten! It’s so hard to believe it’s refined sugar-free.
I made this cake for my 17th birthday and it was a huge hit!
The berries on the top sure made this cake special.
It’s really hard to eat this cake without going for seconds. But, it’s all okay because it’s healthy! …at least that’s what I told myself. Haha.
Okay, so maybe I ate 3 pieces.
This cake is:
I’m getting so hungry writing this.
Next time you want to make a healthy dessert, you HAVE to make this! I want to know what you guys think about it. I think you’re gonna love it.
Let me know what you think! 🙂
- 1¼ cup pitted medjool dates
- 4 ripe avocados, pitted and sliced
- 7 large eggs
- 2 large egg whites
- 1½ cup unsweetened cacao powder (or sub cocoa powder)
- ½ can full-fat coconut milk
- ½ cup unsweetened almond milk
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 ounce 85% dark chocolate, chopped and melted
- 1 Tablespoon coconut oil, melted
- ½ cup medjool dates, pitted
- 2 ripe avocados, pitted and sliced
- ½ cup pure maple syrup
- ⅓ cup unsweetened cacao power
- Preheat oven to 375 degrees F. and line a springform pan with parchment paper and grease all surfaces with olive oil. Set aside.
- In a food processor, blend ¾ cup dates until thick caramel forms.
- Add 2 avocados, 4 eggs and 1 egg white and blend until smooth.
- Add ¾ cup cacao powder, ¼ cup coconut milk, ¼ cup almond milk, maple syrup, vanilla and salt. Blend until smooth.
- In a heat-safe bowl, melt chopped dark chocolate with coconut oil in the preheated oven or microwave.
- Add melted chocolate to food processor and pulse a few times to combine.
- Transfer batter to a large mixing bowl.
- Add remaining dates to the food processor and blend until caramel forms.
- Add remaining avocados, eggs, egg whites, cacao powder, coconut milk and almond milk to food processor and blend until very smooth.
- Transfer batter to large mixing bowl with previous batch.
- Stir together until evenly combined.
- Transfer batter to lined springform pan.
- Smooth the top with a cake spatula to make even.
- Bake for 45-50 minutes, or until top is dark all over and toothpick comes out of the center clean.
- Once done baking, let cool completely at room temperature or cover and store in the refrigerator until ready to frost.
- TO MAKE FROSTING
- Rinse out food processor.
- Blend dates until caramel forms.
- Add avocados and maple syrup. Blend until smooth.
- Add cacao powder and blend until no lumps remain.
- Once cake is cooled, use cake spatula or frosting knife to frost cake.
- Serve within 4 hours of frosting.
- To store, stick toothpicks around the edge of the cake and cover with plastic wrap.