You don’t need a bowl and mixer to make this peanut butter and avocado chocolate cake, just use a food processor to whip the batter.
This food processor chocolate cake is incredibly tasty and made a little healthier with oat flour, coconut sugar, avocado & peanut butter.
If you make this peanut butter and avocado chocolate cake, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!
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Peanut Butter and Avocado Chocolate Cake
- 50g quick-cooking oat
- 2 ripe avocadoes
- 4 free-range eggs
- 6 tbsp peanut butter
- 2 tbsp unsalted butter, melted
- 100g coconut sugar
- 50g Dutch cocoa sifted
- 1 tsp vanilla extract
- Preheat oven to 180 C.
- Place quick-cooking oat in a food processor and process until fine. Add avocado, eggs, peanut butter, melted butter, coconut sugar, Dutch cocoa, vanilla extract and a pinch of sea salt, and pulse until well combined.
- Pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper and bake for 20 to 25 minutes or until just cooked when tested with a skewer.
- Allow the cake to cool in the tins for 15 minutes before serving.