If you’re looking for something healthy, moist and flavorful, with a unique twist, this might be the perfect recipe for you! This recipe relies on avocado for its fat, which provides you with a super dose of anti-inflammatory phytosterols and polyhydroxylated fatty alcohols.
We had a lot of ripe avocados today from a couple of our trees, and I wanted to come up with a few different ideas to use the avocados beyond the usual raw key lime pie, raw chocolate pudding and brownies with raw avo chocolate icing. Those are my usual avocado sweet staples, and for savory I often do a guacamame with avocado and organic edamame, avocado sushi, or avocado fajitas. So, I went with a baked this avocado loaf cake and it came out amazing, and approved by family and friends!
It’s a simple recipe with ingredients you probably already have on hand. The great thing is that of course, as it is vegan, there is no unhealthy artery clogging animal fats, and this recipe also happens to be gluten free because I used oat flour. So here you go!
- 2 cups ripe mashed avocado
- 2/3 cup coconut sugar (or other organic crystallized sugar)
- 2 tbsp maple syrup
- 2 tbsp flax seed “egg” (just mix flax powder with 2 tsp water to make a thick paste)
- 1 tablespoon vanilla
- 2 cups oat flour (just grind 2 cups oats in your blender)
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- 2/3 cup vegan chocolate chips
Preheat oven to 350f. Mix all ingredients together with a mixer until smooth and well combined. Fold in chocolate chips. Pour into loaf pan lined with parchment paper and bake for 40 minutes. Let it cool for a few minutes, slice and enjoy!
