Keto Coconut Flour Chocolate Cake with Chocolate Avocado Frosting
This Keto Coconut Flour Chocolate Cake with Chocolate Avocado Frosting is a rich and decadent show-stopper! Nut-free and dairy-free, this allergy-friendly, paleo, keto chocolate cake will be your trusty healthy chocolate cake recipe. The Chocolate Avocado Frosting has the silky-smooth texture of buttercream, without dairy!
Ingredients
Keto Coconut Flour Chocolate Cake (blender batter) -- makes three 6-inch cakes
- 6largeeggsroom temperature
- 1/2cupavocado oilor melted coconut oil
- 1/2cupcoconut flour
- 1/2cupDietz Sweetor your favorite granulated keto sweetener
- 1/2cupfermented raw cacao powder
- 1-1/2teaspoonsvanilla extract
- 1-1/2teaspoonsbaking powder
- 1/2teaspoonsalt
Chocolate Avocado Frosting -- makes 2 cups
- 3largeripe avocados
- 1/2cupraw cacao powder
- 1/2cuppowdered Dietz Sweetor your favorite granulated sweetener
- 3tablespoonscoconut oilsoft, but not melted
- 1teaspoonvanilla extract
- 1/4teaspoonsalt
Instructions
Keto Coconut Flour Chocolate Cake (blender batter)
Preheat oven to 350 degrees Fahrenheit and grease three 6-inch cake pans.
Combine the cake ingredients in a high-speed blender in the order listed.
Blend until combined.
Divide the cake batter evenly among the greased cake pans.
Bake for 14 to 16 minutes or until a toothpick inserted comes out clean. Remove from the oven and set aside to cool before frosting.
Chocolate Avocado Frosting
Combine the avocados, coconut oil, and sweetener in a food processor or stand mixer fitted with the whisk attachment. Process until smooth and fluffy.
Add the remaining ingredients and mix well.
Spread a bit of frosting on a cake pan and press the first cake layer into the frosting.
Spread the top of that cake with about 1/8" of frosting and set the second layer on it. Repeat for the third layer.
Use the remaining frosting to cover the cake. If desired, use a piping bag.
Store the cake in the fridge until ready to serve. Store leftovers covered in the fridge for up to 2 days.