NomEatNom - Whole Grain Mint Chocolate Cake with Avocado Frosting

Ohhhhhh…food baby…is…coming!!!

My husband tried to warn me.

But I just couldn’t resist.

I just had to have not one, but two monster slices…and so now I type to you from a fetal position on the couch.

Consider yourself warned.

Still, even if you’re like me, and you can’t resist taking that extra slice…at least you can take solace in the fact that it is packed with a plethora of health benefits!

That’s right, nommy and healthy…you know that’s just how we do things around here. 😉

So, in this scrumptious cake you get the healthy fats from avocado, coconut oil, and flaxseed. You also get a dose of potassium from the bananas, whole grain fiber, protein and calcium from the yogurt whey, antioxidants from the cocoa and cacao nibs, along with a host of vitamins and nutrients too many to list…what’s not to love?!?

OH, and don’t even get me started on how MOIST this thing is. Seriously. You have to taste it to believe it. If you’re not yet straining your own Greek yogurt, you need to. If not to enjoy the yummy creaminess of Greek yogurt, than just for the sole purpose of getting the yogurt whey and making this cake!

Yes. The yogurt whey really does make it THAT moist. We’re talking melt-in-your-mouth nomminess, baby.

What inspired this food-coma inducing cake of amazingness?!?

I blame it on my mother.

I know, I know…how dare I?! I mean, it is Mother’s Day after all.

But, you see, when I think of my mom, I can’t help but think of avocado green.

As a kid, our house was avocado-green central…the fridge, stove, washer, dryer…allllllll avocado-green, baby.

So, even though we are a thousand miles apart on this Mother’s Day, I thought I’d make an avocado cake in her honor.

This one’s for you, Mom! 🙂

Whole Grain Chocolate Mint Cake with Mint Avocado Frosting
(Serves 8)

Ingredients:

2 cups whole wheat pastry flour
3/4 cup oat flour
1/2 cup flaxseed meal (you could substitute with 1/4 cup flour, if needed)
6 T unsweetened cocoa powder
2 tsp. aluminum-free baking powder
2 tsp. baking soda
Pinch or two of sea salt, according to taste
1/4 cup virgin coconut oil, chilled
1 medium avocado, mashed (about 1/2 cup)
2 cups yogurt whey (you could substitute with milk or water, if needed…but the yogurt whey will add an incredible dose of moistness to your cake!)
1/2 cup date sugar
1 super ripe banana, mashed
2 tsp. pure peppermint extract
Mint Avocado Frosting
Cacao nibs or dark chocolate chips (optional)

Preheat the oven to 350 degrees F.

Mix the first seven ingredients together in a large bowl. Cut in the chilled coconut oil using a pastry blender or two knives.

Combine all of the remaining ingredients (except the frosting, of course!) in a separate bowl and mix well.

Form a well in the center of your dry ingredients. Add the wet ingredients and stir until well-blended.

Divide the batter evenly into two greased cake pans. Smooth the tops of the batter.

Bake for about 35 to 40 minutes, or until a toothpick (or dry pasta noodle!) inserted in the center comes out clean.

Remove from the oven and allow the cakes to cool in the pan for 10 to 15 minutes. Then, remove the cakes from the pans and transfer them to wire racks to cool completely.

When the cakes have cooled, smooth on the Mint Avocado Frosting. Sprinkle with cacao nibs or dark chocolate chips, if desired.

Admire your handiwork.

Dance around in your bell bottoms while listening to John Denver…okay, okay…that’s optional.

Devour. Not optional. 😉