Chocolate cake is a delicious dessert that transforms any occasion into a heaven-sent celebration. Unfortunately, a traditional recipe includes butter, milk, eggs, flour, and sugar. For many of us, this can lead to inflammation and digestive discomfort, making it a recipe for disaster.
With that in mind, my Chocolate Heaven Cake is perfect for those of you who want to make your cake and eat it too. This recipe calls for coconut flour and avocado oil to replace regular flour and butter. It also uses applesauce and maple syrup instead of the usual cupfuls of granulated sugar.
To smooth over the top of my cake I made chocolate frosting with creamy avocado and banana. This decadent spread can be adjusted easily to suit your tastes. Add more cocoa powder for a deeper chocolate flavor, stevia to make it sweeter, or a spoonful of coconut butter for a richer texture.
This chocolate cake is great for any celebration—even if all you want to celebrate is being able to eat a heavenly slice chocolate cake.
Chocolate Heaven Cake
- 1 1/2 cups water
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- 1/2 cup pure maple syrup
- 2 scoops The Myers Way® Gelatin
- 1 tsp cinnamon
- 1 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp aluminum-free baking soda
- 1 whole avocado
- 1 whole banana
- 1 1/2 Tbls unsweetened cocoa powder
- 2 Tbls pure maple syrup
- Preheat oven to 350F. Grease an 8×8 baking dish.
- In a medium bowl, combine water, applesauce, oil, vanilla extract, and maple syrup. In a large bowl, combine The Myers Way® Gelatin, cinnamon, coconut flour, cocoa powder, and baking soda.
- Pour wet ingredients into dry ingredients and stir until combined. Pour mixture into prepared baking dish. Bake for 40 minutes. Let cool completely, approximately 10 minutes, then place in refrigerator overnight to further set.
- Combine all frosting ingredients in a blender and process until smooth. Smooth over top of cake and serve.