This incredibly moist cake is made from two secret healthy ingredients: avocados and beets. Avocados are rich in healthy fats and fiber; beets are a good source of potassium and add natural sweetness.
Heat oven to 350°. Cut a round parchment-paper base for the bottom of your 8-inch cake pan. Grease pan with spray; add parchment round to the base.
In a bowl, whisk together flour, cocoa powder, almond meal, and baking powder.
In a second bowl, whisk together avocado, coconut sugar, and beets. Slowly whisk in coconut oil and vanilla extract. Add 1 cup water, and whisk to combine well.
Incorporate the flour mixture into the wet ingredients until combined.
In a third bowl, combine baking soda and apple-cider vinegar until mixture fizzes. Fold into cake batter.
Using a rubber spatula, spread cake batter evenly into pan. Bake on the center rack until a toothpick inserted in the middle comes out clean, 22–24 minutes. Once cooled, use a mesh sifter to dust the cake top with powdered sugar.
See also Vegan Carrot Cake
- Serving Size 12
- Calories 291
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 8 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g