Dessert is my favorite part of a fiesta.
Christmas counts as a fiesta, no?
I made this for Thanksgiving, but it would be fantastic for a Christmas dinner, too. Or New Years. Or just for breakfast.
When you read the ingredients in this cake, you’ll see that it actually wouldn’t be so bad to have at breakfast. It’s full of healthy fats and protein, and sugar-free! This brings me to the strange. The healthy fat in this one is avocado. It’s good, I swear.
Between the avocado, eggs, and yogurt, this is one of the lightest, moist cakes you’ll ever have. It’s the perfect end to a heavier dinner. You could eat half of it without blinking an eye.
Not that I would know.
The almond, cinnamon, and cayenne are the Mexican part. If you’re concerned about the cayenne, you could leave it out. It’s not overwhelming; it simple gives the smallest hint of “hmmmm” at the end of a bite.
The icing on this cake was yet another healthy fat addition. I whipped coconut cream into a pillow-y spread for the cake. Don’t worry if it doesn’t seem stiff enough at first – it will firm up as it settles.
You can have fun with the flavors here. I added vanilla and cinnamon, but a liqueur like Frangelico or pie spice would be excellent as well.
Mexican Chocolate Cake
- 1 small avocado
- 1 egg
- 2 egg whites
- 1 C xylitol (or other sugar substitute)
- 3/4 C Icelandic yogurt (or Greek)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 C all-purpose flour
- 1 C whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cayenne
- 1 C unsweetened vanilla almond milk
- Coconut Icing
Preheat oven to 350. Prepare a bundt pan.
In a small blender, mix the avocado and eggs until smoother. Stir in xylitol, yogurt, and extracts until combined.
Whisk together dry ingredients. Gradually add dry ingredients to the wet.
Once combined, add in milk and beat well.
Pour into bundt pan. Bake for 45 minutes or until toothpick comes out clean.
Cool for 10-15 minutes in pan and then transfer to wire rack to completely cool.
Eat as-is, or ice the cake with whipped coconut cream frosting. I used this recipe for the coconut cream whip, only I subbed more xylitol for the sugar, and added vanilla and cinnamon.
Note: Like most cakes, the flavors improve after that cake has a day to rest. Do wait to frost it until the day of.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
My mom took home a couple of slices and called the next day (at breakfast) to tell me it had gotten even better! I think day 2 is the perfect storm for this one.
Avocado. Would you bake with it? Have you ever?
What is your favorite dessert for the holiday season?