But when you grow up you realize many things, like kids really don’t get punished in real life with chocolate cake, it will feel better when it stops hurting (so said my late grandfather), and eating mass amounts of cake will get you nowhere good (so says my mother). But the funny thing is, despite having this realization, the craving for chocolate cake (and lots of it) doesn’t go away. It’s simply accompanied by a guilt fairy that flutters around your head saying “Fatty McFatterson Two Face,” as you shovel in colossal bites. My solution? Make the cake healthy with things like banana, avocado, honey and oat flour. Then you can flick the fairy away and say “Nuh uh, stupid face. It’s health food.” Problem rectified. Ugh, I hate bossy fairies. This cake is the fudgiest chocolate cake you’ll ever have and I don’t say that lightly. The first bite in I thought, ‘Did I cook it long enough?’ But then as the texture and flavors rolled across my tongue I knew I’d done something right. Twelve feverish bites later I knew I’d done something very right. This gluten free chocolate cake will fool even the pickiest eaters into thinking it’s loaded with sugar, butter, flour, and eggs. The texture of this cake is so, so fudgy thanks to the banana and avocado, whose flavors go completely undetected. Honey adds just enough sweetness, and oat flour and gluten-free flour make it slightly spongy and light. We all know what cocoa powder does – it makes it taste like fudge. Hence the name “Fudgy Chocolate Cake.” Oh good glory. I contemplated frosting but one bite in and I knew it was like frosting and cake in one! Trust me – just a dusting of cocoa powder is all you need…unless you want to add a scoop of vanilla bean or coffee ice cream. That, I suppose, would be acceptable.
