Avocado and cocoa cake ... one of the inventive recipes you will love .. an easy cake prepared in a loaf pan

2 eggs

1 teaspoon vanilla

1 1/4 cups sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

Pinch of salt

3/4 cup warm milk

1/2 cup oil

1 medium ripe avocado, peeled and chopped

2 cups flour minus 2 tablespoons

2 tablespoons fine semolina (farikha flour)

1 tablespoon baking powder

1 tablespoon cornstarch

2 tablespoons cocoa powder

In a blender, whisk the eggs, vanilla, sugar, and lemon zest
When the mixture becomes creamy, add the lemon juice, pinch of salt, warm milk, and oil, and whisk for one more minute
Add the avocado and whisk for another minute as well
Add the sifted flour, semolina (farikha), baking powder, and cornstarch in batches, stirring from the bottom up with a wooden spoon until all the quantity is used up
Once the mixture is well combined, grease a loaf pan with oil and dust it with flour, then pour in half of the batter
Add the cocoa to the second half of the batter and stir with a spoon to combine
Pour the cocoa batter over the batter in the pan
Bake the avocado and cocoa cake in a preheated oven at 165°C for about 50 minutes, watching it closely; it may need less time depending on your oven's strength
Once the cake is baked, turn off the oven and switch on the top heat for 7 to 10 minutes, watching closely
Serve the cake cold, at room temperature

This delicious cake is from a friend and site chef

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How to Make Avocado and Cocoa Cake

Prep checklist