Let’s take a little flashback. If I talk about my childhood, back then, Diwali meant school holidays, new clothes, bags full of firecrackers, family gatherings, chants from morning & evening Pujas, Rangolis and stuffing our mouths with cardamom, saffron, coconut, mawa, besan and ghee kissed sugary sweets.
I moved out of the house and city once I started going to college. As being in a medical profession, we were hardly entitled to any leaves let alone a Diwali break. So most of my Diwalis were spent in hostel with friends, missing my family. It had its moments but I missed my family.. A lot…
After college, I immediately got married to the love of my life and from then on, I have been spending Diwali with him and my new family. After so many years, so many things have changed but many things remain just the same like Pujas, Rangolis and family gatherings. My eating habits have changed for good and I prefer making my sweets healthier and low-cal. The recipe I am posting today is one such healthy cake and perfect for the festive season as it is egg-less!
The cake overall has just 2 Tbsp of extra-virgin olive oil. Don’t be surprised! Our secret ingredient here is avocado which compensates for the butter fat. You can’t taste the avocado in the cake as the richness from chocolate masks it completely. Not even pickiest of eater will be able to tell! So make this ultimate soft, moist and super-chocolaty cake for the mother of all the festivals… Diwali!
Light Food means Light(er) You! After all it is a Festival of Lights!
It has been 10 years since I moved out and I still miss my family on each and every festival that I’m not able to spend with them. Enjoy all the time you get to spend with your family and loved ones. Make precious memories to be cherished forever.
Rangoli I made today! Not a masterpiece but still!
Happy and sparkling Diwali to all my readers
Healthy Avocado Chocolate Pan
Yields: 1 9-inch cake | Prep time: 10 minutes | Bake time: 35 minutes | Total: 45 minutes
- 1 1/2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp espresso powder
- 1/4 tsp salt
- 1 ripe avocado, pitted, peeled and pureed
- 2/3 cup honey (I used 1/2 cup honey + 1/4 cup brown sugar)
- 3/4 cup milk
- 2 Tbsp extra-virgin olive oil
- 1 tsp pure vanilla extract
- 1/2 cup dark chocolate chips
- Preheat the oven 180°C/350°F. Grease a 9-inch quiche pan.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, espresso powder and salt.
- In another medium bowl, whisk together avocado puree, honey (or combination of honey and sugar if using), milk, olive oil and vanilla extract.
- Make a well in the center of dry ingredients and add wet ingredients in 2 additions. Mix slowly until just combined. Do not over-mix.
- Pour the batter to the prepared quiche pan and sprinkle with chocolate chips. Bake in the oven for 33-35 minutes till the toothpick inserted in the center comes out clean. Let cool completely before slicing. Serve as is or with vanilla ice-cream.