You can meet them more and more often healthier substitutes for beloved baked goods and sweets. It is no different in the case of chocolate cake, which can also taste great and have much fewer calories. Just use avocado instead of butter. It is worth noting that this recipe is extremely timely, considering the current prices of butter.
Avocado is a fruit that is often used in salads or as an addition to sandwiches. It turns out that it can also be a good and healthy baking ingredient, thanks to which you can eat chocolate cake without guilt. It is a healthy substitute for butter that contains significantly fewer calories.
Moreover, there is avocado healthy fat, rich in monounsaturated fatty acids, and also having a very good ratio of omega-3 to omega-6 polyunsaturated fatty acids. It is full of nutrientssuch as vitamins (K, E, C, B), as well as minerals such as potassium, phosphorus, iron and magnesium. Thanks to this Cake with avocado is not only tasty, but also nutritious.
Moreover, it is a good solution for people who want to bake something but avoid lactose or are on a vegan diet. Avocado as a butter substitute is an extremely timely option, because many people are looking for cheaper substitutes for this fat. In addition, when added to the dough, it becomes extremely fluffy, soft and moist inside. The advantages speak for themselves that it is definitely worth trying the chocolate cake, for which you should use avocado instead of butter.
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Avocado is a good substitute for butter because it replaces it in 1:1 proportions. Therefore, 100 g of butter can be replaced with 100 g of crushed avocado pulp. You should stick to the right proportions, thanks to which the dough will gain the right consistency and the entire baking will be a tasty success. To prepare it, you need the following ingredients:
- 260 g ripe avocado (usually 2 pieces)
- 200 g of dark chocolate
- 300 g of wheat flour
- 250 g of sugar (may be less, there may be a substitute, e.g. erythritol)
- 30 g kakao
- 5 medium eggs
- 250 ml of milk
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
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Start preparation by getting a square cake tin with dimensions of 24 × 24 cm or a round cake tin with a diameter of 25 cm. Products should be at room temperature, Therefore, it is a good idea to take the eggs out of the fridge about 1-2 hours before you start preparing the dough.
When everything is ready, Sift flour, baking soda, baking powder and cocoa into a bowl. Mix everything. Prepare the avocado by removing the pulp and crushing it with a fork into a fine paste. You can also use a blender for this purpose, which will create a perfectly smooth mass.
In a separate pot, gently heat the milk, but do not boil. Add the chocolate to it and stir until it melts, and then leave the whole thing to cool. In a separate bowl, pour sugar, add eggs and mix everything for about 4 minutes at high speed. Add avocado to the resulting mass and mix until the ingredients are thoroughly combined.
Then start gradually adding the chocolate and milk, using the mixer at lower speed. Also start adding the previously prepared and mixed dry ingredients in portions. You can also do this by hand, with a wooden spoon or spatula. Mix gently until a uniform mass is formed.
Line the prepared baking tray with baking paper and pour the entire chocolate cake mixture into it. Put them on the middle shelf in an oven preheated to 180 degrees C, set to up-down mode (without convection). Bake the cake for 50 minutes until the control stick is dry.
The baked chocolate cake should remain in the warm, but turned off oven with the door slightly ajar for about 10-15 minutes. After this time, remove them from the baking tray and leave to cool. They can be served sprinkled with powdered sugar or topped with a specially prepared icing. It is best to store them in the refrigerator. Enjoy your meal!
