Vegan chocolate avocado cake (Joy the Baker) - needs tweaking to lower the carbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
*Flour, white, 2 cups Flour, whole grain, 1 cup Cocoa, dry powder, unsweetened, 6 tbsp Sunflower Oil, 0.25 cup (I used Becel Omega Oil) Granulated Sugar, 2 cups (I only put in 1 cup then added natreen liquid sweetener (about 6-7 squirts) Water, tap, 2 cups (8 fl oz) Vanilla Extract, 2 tsp Avocados, California (Haas), 1 fruit without skin and seeds (remove) Lime Juice, 1 lime yields *Splenda No Calorie Sweetener, 2 tsp (I used Natreen sweetener)
Mix all dry ingredients together in a bowl and all the wet ingredients in another bowl. Add the wet ingredients to the dry and mix together well. Bake at 350 F for about 30-40 or until a skewer comes out clean.
Tried this in the halogen oven but the underside was soggy and had to be turned over.
Serving Size: Makes 12 square brownie type cakes.
Tried this in the halogen oven but the underside was soggy and had to be turned over.
Serving Size: Makes 12 square brownie type cakes.
Nutritional Info Amount Per Serving
- Calories: 185.6
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 2.8 g
- Protein: 3.3 g
Member Reviews