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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.9
  • Total Fat: 5.9 g
  • Cholesterol: 6.7 mg
  • Sodium: 43.2 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Choco - Cado Cake with Toffee calories by ingredient
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Choco - Cado Cake with Toffee

Submitted by: JO_JO_BA
Choco - Cado Cake with Toffee

Introduction

What seems like a rather unappetizing combination of ingredients turns into a velvety, moist teacake with pockets of toffee both rippling through and crowning it off! If you can get a brand of vegan toffee, the whole recipe is vegan, and there's no added oil - the moisture comes from banana and avocado! Adapted from http://www.joythebaker.com/blog/2009/07/ve
gan-chocolate-avocado-cake/
What seems like a rather unappetizing combination of ingredients turns into a velvety, moist teacake with pockets of toffee both rippling through and crowning it off! If you can get a brand of vegan toffee, the whole recipe is vegan, and there's no added oil - the moisture comes from banana and avocado! Adapted from http://www.joythebaker.com/blog/2009/07/ve
gan-chocolate-avocado-cake/

Number of Servings: 12

Ingredients

    1 cup flour
    1 cup barley flour
    1/3 cup wheat germ
    1/4 cup unsweetened cocoa powder
    1/4 tsp salt
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1 cup sugar
    1 small, over-ripe banana, mashed
    1/2 cup soft avocado, well mashed, about 1 medium avocado
    2 tsp vanilla
    1 cup water
    1/3 cup strong brewed coffee
    1/2 cup toffee bits, divided

Directions

Preheat oven to 350F, grease a loaf pan.
In a medium bowl, whisk together flours, wheat germ, cocoa, salt, baking powder and baking soda. Set aside.
In a large bowl beat together sugar, banana and avocado. Add vanilla and beat well.
Add half the dry mixture, followed by the water and coffee, then stir in the remaining dry ingredients and 1/3 cup of the toffee bits, blending gently but thoroughly.
Scrape into the prepared pan and top with remaining toffee pieces.
Bake for 55 minutes, until a tester comes out clean. Cool on a wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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