Happy Halloween Y’all. If you’re not trick or treating, then maybe a night of baking is in order. Besides, it’s another excuse to have cake. Who doesn’t love delicious moist cake? I added avocado to this delicious gluten free cake. I skipped the icing and opted for a creamy coconut whip that’s super easy to make a great alternative to dairy whipped cream. Not to mention that coconuts are full of essential fats that are great for you.
I hope you enjoy this cake a much as I do.
Gluten Free Avocado Devil’s Cake with Coconut Cream
Recipe Type: Dessert
Cuisine: [url href=”undefined”][img src=”https://www.thethingsiwishiknew.com/starr/wp-content/uploads/2016/10/Devil-cake–1024×624.jpg” width=”640″ height=”390″ class=”aligncenter size-large” title=”devil-cakes” alt=”Avocado Devils Cake”][/url]
Author:
Ingredients
- 2 cups of gluten-free flour blend
- 1 cup of almond milk (or coconut/soy)
- 1/2 cup of organic butter
- 3 eggs
- 1/3 cup of organic dark brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of vanilla
- one medium ripe avocado
- 1/2 teaspoon salt
- 3/4 cups of cacao powder
- [b]COCONUT CREAM[/b]
- One can of Coconut milk (Do not use light or low fat)
- 1/2 teaspoon of honey
- 1 tsp of vanilla
Instructions
- Pre-Heat oven to 350F.
- GREASE and lightly flour pan or cupcake ramekin. If you use liners, lightly brush with butter to prevent sticking.
- MIX dry ingredients in one bowl: Flour, baking powder, baking soda, cacao, salt
- MIX wet ingredients in another bowl, eggs, milk, vanilla then ADD sugar and lightly beat. Melt butter and add to mix.
- In a separate bowl mash avocado, ADD to wet ingredients.
- ADD wet ingredients to dry ingredients until thoroughly mixed and combined. Mix at medium speed beat for approximately 1 minute.
- Pour into pan/ scoop into ramekin.
- Bake for 42 mins or until knife or toothpick comes out clean once inserted into the center. Bake cupcakes for 25 mins.
- Cool at room temperature before removing from pan.
- [b]COCONUT CREAM[/b]
- Place a can of coconut milk in the fridge overnight. Do not shake can upon removing the following day.
- Open can of coconut, you will see a thick white layer of coconut milk. Use a spoon to slowly scoop out cream into a bowl. Stop scooping once you see liquid. You don’t want the liquid in the cream, discard remaining liquid.
- ADD honey and vanilla to coconut cream and whip with a whisk for 1 minute. Cover bowl with cling wrap and place in the fridge until ready to use. Whip will get thicker the longer it’s left in the fridge.
- If you open coconut milk and you see liquid first, slowly drain liquid until thick cream at the bottom appears. Then scoop it out with a spoon be sure to leave out as much liquid as possible.
Cover Image: © The Things I Wish I Knew
