Gluten Free Avocado Devil’s Cake with Coconut Cream

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
 
Author:
Recipe type: Dessert
Cuisine: Avocado Devils Cake
Ingredients
  • 2 cups of gluten-free flour blend
  • 1 cup of almond milk (or coconut/soy)
  • ½ cup of organic butter
  • 3 eggs
  • ⅓ cup of organic dark brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of vanilla
  • one medium ripe avocado
  • ½ teaspoon salt
  • ¾ cups of cacao powder
  • COCONUT CREAM
  • One can of Coconut milk (Do not use light or low fat)
  • ½ teaspoon of honey
  • 1 tsp of vanilla
Instructions
  1. Pre-Heat oven to 350F.
  2. GREASE and lightly flour pan or cupcake ramekin. If you use liners, lightly brush with butter to prevent sticking.
  3. MIX dry ingredients in one bowl: Flour, baking powder, baking soda, cacao, salt
  4. MIX wet ingredients in another bowl, eggs, milk, vanilla then ADD sugar and lightly beat. Melt butter and add to mix.
  5. In a separate bowl mash avocado, ADD to wet ingredients.
  6. ADD wet ingredients to dry ingredients until thoroughly mixed and combined. Mix at medium speed beat for approximately 1 minute.
  7. Pour into pan/ scoop into ramekin.
  8. Bake for 42 mins or until knife or toothpick comes out clean once inserted into the center. Bake cupcakes for 25 mins.
  9. Cool at room temperature before removing from pan.
  10. COCONUT CREAM
  11. Place a can of coconut milk in the fridge overnight. Do not shake can upon removing the following day.
  12. 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.
  13. 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.
  14. 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

Author Description

Hanifa Sekandi

Founder & Editor-in-Chief

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