Episode 5 Chef Richard S Chocolate Fudge Cake

Serves 12 Prep Time: 15 minsCook time: 35 mins Ingredients: Cake:1 medium ripe avocado1.5 medium very ripe bananas (important)1/4 cup, plus 2 tablespoons honey 1 tablespoon maple syrup1/4 cup coconut oil, melted1 teaspoon vanilla extract1 cup unsweetened vanilla almond milk1 tablespoon white vinegar1/2 cup unsweetened cocoa powder1/2 cup gluten-free oat flour 1/2 cup gluten-free bread flour (Anson Mills) 2 tablespoon coconut flour (Anson Mills)1/4 teaspoon sea salt2 teaspoons baking powder2 teaspoons baking soda Icing: 1 medium ripe avocado1/3 cup water (can add little more if needed)3 tablespoons light agave nectar2 tablespoons cocoa Garnish:¼ cup shredded unsweetened coconut1 cup fresh raspberries Preheat oven to 350 degrees Fahrenheit. Spray a nonstick 9-inch round cake pan. Set aside. In a medium mixing bowl, mash the ripe avocado and bananas. In a small bowl add the honey, maple syrup, melted coconut oil, and vanilla extract. Mix these ingredients until well incorporated. Once incorporated, mix in the almond milk and the white vinegar. Add this mixture to the avocado and banana mixture. In a large bowl, sift the dry ingredients together. Add the wet ingredients to the dry ingredients. Whisk vigorously to combine. Pour the batter into the cake pan. Place in the preheated oven, and bake for 35 minutes or until a toothpick comes out dry. Once the cake is done, let it cool in the pan for 30 minutes, or up to an hour. While the cake is baking, prepare the icing. Place all the ingredients in a blender and puree until smooth. If your icing is too thick, add a little more water to loosen it up so that it is easily spreadable. When the cake is cooled, place a plate on top of the cake pan and gently flip over to invert the cake. Now, repeat with a second plate so it’s right side up. Spread the icing on the outside of the cake. You can keep the cake out at room temperature or you can place it in the fridge. Garnish the cake with shredded coconut and fresh raspberries. Slice and serve! Nutritional information (per serving): Calories: 230, Fat calories: 90, Total fat: 11g, Sat. fat: 6 g, Cholesterol: 0 mg, Sodium 370 mg, Total carbohydrates: 33 g, Fiber: 5 g, Sugars: 15 g, Protein: 3 g

title: “Episode 5 Chef Richard S Chocolate Fudge Cake” ShowToc: true date: “2023-01-11” author: “Kimberly Cable”

Serves 12 Prep Time: 15 minsCook time: 35 mins Ingredients: Cake:1 medium ripe avocado1.5 medium very ripe bananas (important)1/4 cup, plus 2 tablespoons honey 1 tablespoon maple syrup1/4 cup coconut oil, melted1 teaspoon vanilla extract1 cup unsweetened vanilla almond milk1 tablespoon white vinegar1/2 cup unsweetened cocoa powder1/2 cup gluten-free oat flour 1/2 cup gluten-free bread flour (Anson Mills) 2 tablespoon coconut flour (Anson Mills)1/4 teaspoon sea salt2 teaspoons baking powder2 teaspoons baking soda Icing: 1 medium ripe avocado1/3 cup water (can add little more if needed)3 tablespoons light agave nectar2 tablespoons cocoa Garnish:¼ cup shredded unsweetened coconut1 cup fresh raspberries Preheat oven to 350 degrees Fahrenheit. Spray a nonstick 9-inch round cake pan. Set aside. In a medium mixing bowl, mash the ripe avocado and bananas. In a small bowl add the honey, maple syrup, melted coconut oil, and vanilla extract. Mix these ingredients until well incorporated. Once incorporated, mix in the almond milk and the white vinegar. Add this mixture to the avocado and banana mixture. In a large bowl, sift the dry ingredients together. Add the wet ingredients to the dry ingredients. Whisk vigorously to combine. Pour the batter into the cake pan. Place in the preheated oven, and bake for 35 minutes or until a toothpick comes out dry. Once the cake is done, let it cool in the pan for 30 minutes, or up to an hour. While the cake is baking, prepare the icing. Place all the ingredients in a blender and puree until smooth. If your icing is too thick, add a little more water to loosen it up so that it is easily spreadable. When the cake is cooled, place a plate on top of the cake pan and gently flip over to invert the cake. Now, repeat with a second plate so it’s right side up. Spread the icing on the outside of the cake. You can keep the cake out at room temperature or you can place it in the fridge. Garnish the cake with shredded coconut and fresh raspberries. Slice and serve! Nutritional information (per serving): Calories: 230, Fat calories: 90, Total fat: 11g, Sat. fat: 6 g, Cholesterol: 0 mg, Sodium 370 mg, Total carbohydrates: 33 g, Fiber: 5 g, Sugars: 15 g, Protein: 3 g