Avocado Chocolate Bread – GF & DF
I have a huge thing for dark chocolate. So much so, that I make it a point to visit chocolatiers in different cities all over the world when we travel. I have several favorites that I insist on getting different chocolates from when I’m near. There’s one we discovered while on a trip to mainland Japan just outside of the famous Yoyogi Park. They bring in organically and sustainably grown chocolate from various parts of the planet and even have a coffee roaster in shop. It’s also down the street from a rarity: a gluten-free restaurant in Tokyo!
Yeah, so I have a love of the cacao. For the last week, I’ve been covered in chocolate. My poor followers in Instagram have seen quite a few posts of nothing but the dark and evil sweets. On Insta, I tend to post things I’m working on as sneak peaks. I’ve been reworking this recipe from Living Healthy with Chocolate which was all over FB. I love avocados as this post attests though I haven’t used it much in baking. Because I’m allergic to all tree nuts, using the called-for almond flour would kill me. You can add chopped nuts to the recipe as well but not me, thanks. I love chocolate but not enough to die for it! I tried using several different flours and some went down in flames. Coconut flour does NOT work for this recipes as it makes the avocados bitter. Plain brown rice flour and sweet sorghum made the cake bread too dense, though the flavor was right. I was able to make very firm donut butts, I mean holes, with this mixture. We affectionately call them butts because I piped them into a silicone mold and the batter was so thick, it remained in that shape. If I had rolled them, the batter would have been smooth. As they are, I think they’re cute and irreverent.
Bob’s Red Mill multipurpose GF flour took forever to cook with these ingredients and the dough was mushy in the middle. It worked okay for the donut mold since the heated air could circulate around the dough better and yielded decent cake donuts, though they were a bit dense as well. With a ganache over them, it added some moisture.
Fourth time was the charm when I used my own GF flour mix that I usually use for cakes. Yes, I know it takes a bit of work to mix several flours together instead of buying pre-bagged, but it’s worth it. Stop your whining and moaning. The cake was actually more akin to a heavier bread but still light and moist. The greatest thing about this is it’s fairly healthy. The fats are from the avocado and 2 small eggs I used. There’s no extra sugar as I used honey and the sweetness of the banana came thru without the added banana flavor. Plus the banana and coconut cream juice were the moisture I needed. Might as well use as much of a can of coconut cream as you can once the thicker cream which rises to the top is gone, right? It also makes an excellent whipped topping!
Isn’t this a thing of utter beauty? I swear it’s taking ALL my willpower not to eat the whole loaf in my kitchen right now.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time | Passive Time |
| 35 minutes | 10 minutes |
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A delicious rich chocolate cake that can double as donut batter and it's made with avocado and banana!
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- 125 grams avocado or one large
- 75 grams banana a bit more than ripe
- 2 1/2 Tbsp coconut cream (the cream that rises to the top of the can of cream left in the fridge)
- 3 Tbsp coconut cream juice the clear liquid left after removing all the cream in the can
- 1 tsp vanilla extract
- 3 Tbsp honey
- 2 medium eggs
- 2 cups WTF Gluten free flour mix
- 1/4 cup cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup chocolate chips plus more for spreading on top
- Preheat the oven to 350°F, and line the bottom of a medium loaf pan or 8" cake pan with parchment paper.
- Add the avocado and banana to a food processor and pulse to break it down. Then add the remaining wet ingredients, and pulse until smooth.
- Sift together the flour mix, baking soda, baking powder, cacao powder, and salt until well incorporated, and then fold in the chocolate chips.
- Using a rubber spatula, mix the wet and dry ingredients gently. Do not overwork.
- Spoon batter into the prepared pan, smoothing the top with a spatula as the batter will be very thick. Sprinkle top with additional chocolate chips.
- Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 35 to 40 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool on a rack for about 10 minutes before cutting and serving.
- Use Hass avocadoes or the bitter aftertaste of other kinds will come thru. They have a more mild flavor.
- Avo compliments the chocolate and really makes it shine in this recipe. Don't be afraid to replace avocadoes for fats in your chocolate recipes, even puddings!
- Use a soft ripe banana, though not mushy. You don't want this to be like a banana cream pie recipe. A fairly ripe banana also breaks down smoother in the food processor.
What's new, gnu?