Yesterday, my friend Sarah Hensley at church gave me a recipe for a honey-sweetened chocolate cake that uses avocados rather than butter or oil for the fat. Today, Rachael and I made it and the photos below show the result. The cake is dense, like a brownie, and really chocolatey. There is not a hint of avocado taste even though I used three avocados in the cake batter. I made a cream cheese frosting with cocoa and honey instead of using avocados because I only had one more avocado and the recipe called for two. I’m sure that frosting would have been delicious, but, alas, I used what I had in the fridge. It was delicious as well.
I would highly recommend this recipe which is filled with good fat and lots of vitamins. I promise you’ll never know it is so healthy from the taste!
Here’s the recipe:
Here is my cake, which made one layer, by the way, not three!
Thanks, Sarah! Much appreciated. This cake is extremely good.