Keto CHOCOLATE AVOCADO CAKE

2-3/4  cups		Nature's eats Blanched Almond Flour
6  tablespoons		unsweetened cocoa powder
2  teaspoons		baking powder
2  teaspoons		baking soda
1/2  teaspoon		salt
1/4  cup		Nutiva MCT Oil
2		ripe avocado, mashed until very smooths
2  cups		water
2  tablespoons		Apple cider vinegar
2  teaspoons		vanilla extract
4  teaspoons		stevia
1  teaspoon		Bob's Red Mill Xanthan Gum

Tip: Click on the ingredient links to learn the nutritional information for all the Keto CHOCOLATE AVOCADO CAKE ingredients. The serving size for any ingredient in Keto CHOCOLATE AVOCADO CAKE may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350.

Grease and flour a tube pan.

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the vegetable oil, avocado, water, vinegar, and vanilla. Whisk until well combined.

Whisk sugar into the wet mix.

Add the wet mixture to the flour mixture all at once. Beat with a whisk (by hand) until smooth.

Pour batter into a greased tube pan. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.

Let cake cool in pan for 15 - 20 minutes on a cooling rack. Turn cake out onto cooling rack to cool completely before frosting.