Avocado Chocolate Cake





2 cups rolled old fashioned oats

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon kosher salt

3 tablespoons unsweetened cocoa powder

1 medium avocado, pureed

1 large egg (or 1/4 cup egg whites)

1 teaspoon almond extract

1 cup almond milk (or milk of choice)

1/4 cup pure maple syrup

1 tub Chocolate Halo Top

4 ounces 70% dark chocolate, chopped


  1. Preheat oven to 375*F.

  2. To a food processor (or blender), add oats and process until smooth, about 1 minute.

  3. Add in baking powder, baking soda, kosher salt and cocoa powder. Process until uniform consistency achieved, usually about 30 seconds.

  4. In a medium bowl, add pureed avocado, an egg, almond extract, almond milk, and maple syrup. Mix together with a spatula.

  5. Slowly add 1/4 cup of the oat flour mixture into the wet avocado mash. Mix together and continuing adding until all ingredients are combined.

  6. Pour batter and distribute evenly into four 3-inch round or rectangle cake pans sprayed with non-stick spray.

  7. Bake in the oven for 28 minutes, or until a wooden stick when inserted comes out clean.

  8. Let cool for 5 minutes on a wired rack.

  9. Take the Chocolate Halo Top out of the freezer to soften while cake is cooling.

  10. Add 1/2 cup serving to the top of each cake, or slather liberally on one cake and stack another cake on top. (This is great for sharing with a sweetie!)

  11. Garnish with chopped chocolate and enjoy!

*Note: You can use a muffin tin sprayed with non-stick spray too. Batter should make about 9-10 muffins.