Whole Wheat Chocolate Avocado Torte with Millet

This cake probably sounds a little crazy. I promise you can’t taste the avocado. It just nobly stands in for the butter, making this cake as healthy as it is delicious. Every time I lift the lid on the cake dome, I breathe in a deep whiff of chocolate and say, “Ahhh. Now that’s what a cake should be.”

Where did I get this crazy idea? From Joy the Baker! Now you know you don’t have to worry. She has a recipe for similar cupcakes in her new cookbook, and I adapted it slightly for a torte, which just might be, according to me, the world’s most perfect cake. (There is also a recipe for a similar traditional double layer cake on her blog).

I have been craving avocado for the last few weeks, and I decided that, in addition to covering my salads with it, I would try baking with it. It really functions beautifully, and, I repeat, you can’t taste it at all.

Since I’ve been into whole grains lately, I wanted to make them the stars of this cake. I used all whole wheat flour, and it came out wonderfully. Not too heavy, not too dense, and with no discernable effect on the flavor. I also added some raw millet, since it’s my new favorite, and since, obviously, this cake needed something to make it crunchy.

I baked my cake in a Springform pan because I just love it for a quick and no-nonsense cake. Most of the time I can’t be bothered with frosting, so it’s perfect for me!

About half an hour in the oven later, you’ve got yourself a decadent chocolate cake that you can totally feel good about. Enjoy!

Whole Wheat Chocolate Avocado Torte with Millet
Recipe Inspired by Joy the Baker

1 1/2 c whole wheat flour
1/4 c unsweetened Dutch process cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c granulated sugar
1/3 c raw millet
2 Tbsp olive oil
1/4 c mashed ripe avocado
1 c water
1 Tbsp white vinegar
1 Tbsp pure vanilla extract

-Preheat oven to 350 degrees F.  Grease and flour one 9″ Springform pan.  Set aside.
-Sift together all of the dry ingredients.  Set aside.
– Mix all the wet ingredients together in a bowl, including the mashed avocado.
-Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
-Pour batter into cake pans. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean.
-Let cake cool in pan for 15 minutes, release from pan, and dig in!

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