I turned a catastrophe into cake!
Friday during my lunch break is when I normally do my grocery shopping for the weekend. It gives me a chance to get out of the office and stretch my legs. This week, I ran up to a Super Target where they had perfectly ripe avocados on sale! I couldn’t believe my luck! That is until I got home and discovered one of the avocados had been thrown in the bottom of my bag and unceremoniously squashed…..
Not wanting to waste a perfectly good avocado, I set about creating a new baked good. Don’t ask me where this idea came from. Heavens if I know! It just occurred to me that the fat in the avocado could be a good replacement for butter or oil in a recipe. Then it occurred to me that Chai tea would be an fantastsically flavorful liquid component and the rest is history. I decided to freeze the leftovers so i will have decadant, spice-laden treats for weeks to come!
Avocado Chai Tea Cake
(Gluten Free, Dairy Free)
- 1 ripe Avocado, mashed
- 1/2 cup Maple Syrup
- 2 large Eggs, beaten
- 1 cup strongly brewed Chai Tea, cooled
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp ground Cloves
- 1 cup Brown Rice Flour
- 1/4 cup Sorghum Flour
- 1/2 cup Tapioca Starch
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Xanthum Gum
- Preheat your oven to 350 degrees F.
- In a large bowl, vigorously whisk together the wet ingredients and the spices.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet, stirring until just combined.
- Pour batter into a greased 8×8 square pan and bake for 45-50 minutes, until done.
- Cool completely before cutting.
This post is linked to Gluten Free Wednesdays at the Gluten Free Homemaker and to Allergy Free Wednesdays at Tessa the Domestic Diva.