Chocolate Avocado Oil Cake with Raspberry Chia Filling is a decadent chocolate cake made with almond flour, avocado oil, coconut sugar, raspberries, and chia seeds. To say that this cake is moist is a gross understatement. Each melt-in-your-mouth bite is like a heavenly little pillow of intense chocolate deliciousness, so it’s hard to believe that this cake is gluten-free, dairy-free, grain-free, paleo friendly, and contains no refined sugar.
If you haven’t jumped on the avocado oil bandwagon yet, now’s the time. Avocado oil is awesome! It’s one of the few cooking oils (along with olive oil and coconut oil) this is extracted directly from the fruit, rather than chemically extracted from seeds. It has grown in popularity over the past several years and is now widely available at mainstream grocery stores. You can substitute it for vegetable oil in almost any recipe. It has a higher smoke point (the temperature at which an oil can be safely heated to) than olive oil so it can be used in a wider variety of dishes. Like olive oil, avocado oil is loaded with healthy fats that, when consumed in moderation, can help reduce bad cholesterol in your blood. It has a rich, buttery taste and is fantastic in baked goods such as this cake.
The filling for this Chocolate Avocado Oil Cake is a simple and delicious raspberry chia jam that I’ve been a little obsessed with lately. I used it in Berry Patriotic Yogurt Parfaits and Raspberry Chia Black Bean Brownie Cups, and included it in the photos for Pepitas Quinoa Chia Bread. However, you could fill this cake with whatever you’d like. Some other great options are: fresh whipped cream, ice cream, strawberries or strawberry jam, bananas, or even peanut butter.
Chocolate Avocado Oil Cake with Raspberry Chia Filling is a unique cake made with healthy ingredients and the perfect clean-eating dessert!
- RASPBERRY CHIA FILLING
- 5½ ounces frozen* raspberries (no sugar added), about 1½ cups
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- CHOCOLATE AVOCADO OIL CAKE
- 1 cup coconut sugar, about 6 ounces
- 6 tablespoons unsweetened cocoa powder
- ½ cup boiling water
- 2 teaspoons vanilla extract
- 1½ cups almond flour, about 6 ounces
- ½ teaspoon baking soda
- Pinch of salt
- ⅔ cup avocado oil
- 3 eggs
- Olive oil cooking spray
- Fresh raspberries and mint for garnish (optional)
- Place the raspberries in a small glass bowl and microwave on high for 1 minute.
- Using the tines of a fork, mash up the raspberries until all the berries are broken apart into very small pieces and the mixture is quite liquid-y. Add the maple syrup, and chia seeds and stir well.
- Put the jam in the refrigerator for at least several hours, but preferably overnight, to thicken.
- Preheat oven to 325 degrees F. Line the bottom of two 8 inch round cake pans with parchment paper (cut parchment paper into 8 inch circles) and spray liberally with olive oil cooking spray.
- Process the coconut sugar in a blender or food processor until it has a powder like consistency similar to superfine sugar.
- Put the cocoa powder into a small bowl and whisk in the boiling water until the mixture is smooth. Stir in the vanilla extract and set aside to cool.
- Put the almond flour, coconut sugar, baking soda, and salt into the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, add the avocado oil, eggs, and cocoa mixture, then increase the speed to medium for about 1 minute or until everything is well combined and the mixture is smooth.
- Divide the batter evenly between the cake pans. Bake on the bottom rack of the oven for 35 minutes or until a toothpick inserted in the center of the cakes comes out clean and the cake has pulled away from the sides of the pan.
- Let the cakes cool on a wire rack for at least an hour before removing them from the pans and peeling off the parchment paper.
- Spread the raspberry chia jam on top of one of the cakes, spreading it evenly out to the edge. Top with the other cake (bottom side down) and garnish with fresh raspberries and mint if desired.
If using fresh raspberries reduce initial microwave cooking time to 30 seconds.
Inspired by Chocolate Olive Oil Cake by Nigella Lawson
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