2tablespoonavocadomashed and pureed, or can sub with 2 tablespoon butter, melted.
cup*For low carb sweetened version only* add ¼ unsweetened almond milk or coconut milk * do not add to maple syrup version.
1teaspoonvanilla extractfind an organic, gluten free kind.
½teaspoonbaking soda + 1 teaspoon apple cider vinegarmixed in a separate pinch bowl (will be very fizzy).
tablespoonChocolate sauce: melt 1 ½ paleo friendly chocolate chipsor sugar free chocolate chips or unsweetened baking chocolate square, sweetened to taste with sweetener of choice: a few drops honey for paleo, or for low carb use a few drops liquid stevia, to taste *optional.
2tablespoonCoconut whipped cream or heavy whipped cream *optional.
2large mixing bowls.
1medium bowl for mashing avocado.
1small pinch bowl.
Electric hand mixer or stand mixer.
1mini bundt pan or muffin panor cake pan.
Preheat oven to 350 F, and grease or oil generously a mini Bundt pan, or muffin pan, or cake pan.
Separate the three eggs. Carefully, place whites in one bowl and yolks in another bowl (try not to get any yolk in the whites). Set yolk bowl aside.
Add ¼ teaspoon cream of tartar to the egg whites mixing bowl and mix on high with hand or stand mixer for a few minutes until stiff peaks form. It should look like shaving cream *see photo above. Set aside.
Mash and beat avocado in a bowl with a fork until smooth and clump free.
Beat egg yolk in separate bowl until mixed. Add sweetener of choice, melted coconut oil or butter, mashed avocado, vanilla extract, and sea salt. Mix thoroughly together. If making low carb version add almond or coconut milk on stir in * don't add to maple syrup sweetened version.
Sift coconut flour and cocoa powder, and add to the egg yolk mixture. Stir together and break up any clumps and scrape the side of bowl. Add baking soda + apple cider vinegar mixture and mix in well.
Add yolk batter to fluffy egg white mixture, and gently fold in, scraping the sides of bowl. Once folded in, you could stir ever so lightly if it doesn't seem combined. Do not beat or whip, it should stay somewhat fluffy like a foamy mousse texture.
Spoon batter into mini bundt pan, muffin pan, or cake pan. I filled each indentation about ⅔ to ¾ full. I filled 10 mini bundts * see photo above.
Bake a in 350 F oven for 21 to 25 minutes, or until the middle is firm, but
springs back when touched * see photo.
Remove from oven and let cool before removing from pan.
Serve with Optional toppings. Store unused cakes in covered container in fridge.
Nutritional Data for Low Carb Version (includes all toppings): Serving Size: 1 mini cake, Cal: 77, Carbs: 2.5 g / Net Carbs: 1.2 g, Fiber: 1.3 g, fat: 6 g, protein: 3 g, Sugar: 1 gNutritional Data for Paleo Version (maple syrup sweetened & includes toppings): Serving size: 1 mini cake, Cal:116, Carbs: 12 g / Net Carbs: 10.7 g, Fat: 6 g, Protein: 3 g, Sugar: 9 gAll nutritional data are estimates based on the products I used.