This ultra‑moist Flaxseed Chocolate Avocado Cake is guilt‑free delight—naturally sweetened, vegan‑optional, and ready to impress!

Scale

1 ripe avocado, mashed

2 eggs or flax eggs

½ cup maple syrup

½ cup almond milk

1 tsp vanilla

½ cup ground flaxseed

½ cup cocoa powder

¾ cup almond flour

1 tsp baking soda

¼ tsp salt

½ cup dark chocolate chips

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1. Preheat oven to 350°F and grease pan.

2. Mash avocado until smooth.

3. Whisk in eggs, maple syrup, milk, vanilla.

4. Combine dry ingredients in separate bowl.

5. Add dry mix to wet, mix until just combined.

6. Fold in chocolate chips.

7. Pour into pan and bake until a toothpick comes out with moist crumbs.

8. Cool in pan 10 min, then finish on rack.

Swap in flax eggs to make it vegan.

Use oat flour for a gluten‑free option.

Do not overbake—watch for moist crumbs on toothpick.

Store in airtight container, room temp or fridge.