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: For nutritional information on all the ingredients in Keto CHOCOLATE AVOCADO CAKE just click on each ingredient name. Then adjust the serving size for any Keto CHOCOLATE AVOCADO CAKE ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.