Love chocolate cake but can't have dairy? As a home baker who's perfected dairy-free desserts for years, I recommend this avocado chocolate fondant. No butter or milk needed—avocado creates a rich, moist texture without any green taste once baked.
It's simple, reliable, and ideal for lactose-intolerant friends or family.
Contents For 1 cake or 12 individual fondants:
1. Gather ingredients and preheat oven to 180°C (350°F).
2. Halve avocados and remove pits and skins.
3. Blend avocados until smooth and creamy.
4. Melt chocolate using a double boiler (bain-marie).
5. Stir melted chocolate into avocado puree gently.
6. Add sugar and mix until incorporated.
7. Add eggs one by one, mixing well after each.
8. Stir in 2-3 tbsp flour to thicken slightly.
9. Mix gently until smooth.
10. Pour into molds.
11. Bake 10-12 minutes at 180°C.
12. Cool completely before unmolding.
Voilà! Your decadent, dairy-free chocolate fondant is ready. Quick, easy, and lactose-free—perfect for sharing with allergic friends.
I dusted with powdered sugar pre-bake for a crisp top over the fudgy center. For gluten-free, swap wheat flour for rice flour. Adjust bake time for gooier or firmer texture.
