Paleo baking typically relies on nut flours, and because nut allergies are becoming more common, I wanted to create a cake that was free of nuts. This chocolate dessert is like a cross between a cake and a fudgy brownie. I love how the avocado keeps it moist—an unlikely ingredient in a cake, yet it works like a charm!
Prep time 15 minutes
1 avocado, pitted and peeled
1/2 cup (170 g) honey
1 teaspoon vanilla extract
1 cup (128 g) tapioca flour
1/3 cup (29 g) cocoa powder
1/4 cup (38 g) coconut sugar
2 tablespoons (16 g) coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 ounces (55 g) dark 70% cacao chocolate
Whipped Coconut Cream, for serving
1 Line a 4-quart (3.8 liter) slow cooker with a piece of parchment paper large enough to reach the top of the insert. Press the paper to the bottom and sides, making creases and flattening the paper as best you can. The batter does a good job of flattening it out, so don’t worry.
2 Place the avocado, egg, honey, and vanilla in a food processor or blender. Process until smooth.
3 Add the tapioca flour, cocoa powder, coconut sugar, coconut flour, baking soda, and salt. Pulse until a thick batter forms. (If you don’t have a food processor or blender, smash the avocado with a fork and use a hand mixer to blend the rest.)
4 Transfer the brownie batter to the slow cooker and spread it evenly. Break up the dark chocolate and stick the pieces into the batter.
5 Cover and cook on low for 2 to 3 hours. Check the cake after 2 hours by inserting a toothpick into the center, avoiding the melted chocolate pieces. The cake is done if the toothpick comes out mostly clean in the center.
6 Serve with Whipped Coconut Cream.