In the interest of getting you into the kitchen to whip up a batch of this standout desert, I’ll keep this post nice and short.
= Fudgy cakes that are a total taste bud party. Don’t forget the raspberries!
Chocolate Fudge Cakes
1 cup brewed coffee, hot
1/2 cup natural cocoa powder
1/3 cup coconut oil
1 ripe large banana
1/2 cup sugar
1 teaspoon vanilla extract
1 cup oat flour or whole wheat pastry flour
3/4 cup almond flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon chili powder (optional)
1/4 teaspoon salt
Place coffee, cocoa powder and coconut oil in a bowl and let sit 30 minutes.
Preheat oven to 350°F. Place coffee mixture, avocado, banana, sugar and vanilla in a blender and blend until smooth.
In a large bowl, stir together oat flour, almond flour, baking soda, cinnamon, chili powder if using, and salt. Add avocado mixture and mix until everything is moist.
Divide mixture among 12 standard sized silicon or paper lined metal muffin cups. Bake for 22 minutes, or until just slightly soft on the tops. Let cool for a few minutes before unmolding. Cool further on metal racks.
Cakes are best served warm, which you can do by heating for about 25 seconds in the microwave.