Vegan chocolate avocado cake (Joy the Baker) - needs tweaking to lower the carbs

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Nutritional Info
  • Servings Per Recipe: 16
  • 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



Introduction

http://www.joythebaker.com/blog/2009/07/ve
gan-chocolate-avocado-cake/

Notes: this needs tweaking to lower the carbs. Use sweetener and lower carb flours instead of so much wheat flour or also protein flour or soy flour. http://www.joythebaker.com/blog/2009/07/ve
gan-chocolate-avocado-cake/

Notes: this needs tweaking to lower the carbs. Use sweetener and lower carb flours instead of so much wheat flour or also protein flour or soy flour.
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)

Directions

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.