Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1/2 cup mashed ripe avocado or sweet potato

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined.
4. Stir in the mashed avocado until smooth.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Frosting:

• Whip chilled coconut cream with a small amount of maple syrup and vanilla extract for a dairy-free frosting.

This cake is:

• Gluten-free
• Dairy-free
• Refined sugar-free
• Rich in healthy fats and protein from almond flour and avocado

Notes:

• The avocado adds moisture and healthy fats without affecting the taste.
• Maple syrup is used as a natural sweetener, but you can reduce the amount if desired.
• Be cautious with portion sizes, as even healthy desserts should be consumed in moderation, especially with reflux issues.

Remember, while this cake is made with gut-friendly ingredients, it’s still a treat!