A New Take On The Castaway Kitchen's Flourless Avocado Brownies

It's a Hobby

Although it would be a dream come true, I am very realistic in the fact that I will never be a professional blogger. Between my full time job as an active duty officer in the USAF, my family, and making sure I take time for self care, my passion for sharing health and healing through food often takes a back seat. Not to mention I have no where near the knowledge or skills that some of my role models within this community have. I have no professional training in this field, just my own research and I only really learned to cook about 5 years ago. None the less, I love this lifestyle. I love sharing it with others and I love following along with those who do it much better than I.

Inspiring Blogger

If you have been a part of the Paleo/Keto/AIP/Health Food community for any length of time you have probably heard of Cristina Curp, “Cuban-American, mother, military spouse, food lover and dreamer. The chef and creator of the Castaway Kitchen…” (read more here)

Cristina is someone I really admire. Not only are her recipes amazing but she is so candid and open about her healing journey, weight loss, and experience with AIP and Keto lifestyle. I don’t personally know Cristina and she I’m sure has absolutely no idea who I am but I feel like I know her through her Instagram stories. That’s how personable she is. I find myself cheering along with her on her victories (like the news of her new cookbook!!) and wanting to cheer her up on her bad days.

So when I needed a cake recipe for a bake-off at work, it was a no brainer her website was the first place I went. I ended up taking her Flourless Avocado Brownie recipe and turned it into a two layer cake. I paired it with a homemade chocolate frosting that put this cake on a whole-nother level! I didn’t win the bake-off but it was still a huge hit at the party and I had several people ask for the recipe

Cake Ingredients

The Castaway Kitchen’s original recipe can be found here

***Double her recipe for 2 layer cake***

Cake Instructions

1. Pre-heat oven to 350F

2. Line 2 round baking dishes with parchment paper

3. In the bowl of your blender or food processor combine all of the ingredients

4. Blend om medium, low power until just smooth. No more than 30 seconds

5. Use a spatula to transfer the batter into the 2 baking dishes and smooth it out evenly.

6. Bake for 25 minutes. If you’re using a metal baking dish it could be less time. Check it after 20 minutes. It’s done when the top begins to crack and it has turned a deep brown color. The top will be slightly soft but dry to the touch.

7. Remove from the oven and let it cool for 15 minutes before handling.

8. Once it is cool, spread a layer of frosting on one of the cake rounds, place the other cake round on top of the frosting layer and cover the rest of the cake with remaining frosting.

Frosting Ingredients

• 2 cups palm shortening

• 1/2 cup maple or date syrup

• 1 tbs vanilla extract

• 1 cup cacao powder (unsweetened cocoa powder)

• 1/4 cup arrowroot or tapioca powder

• pinch of salt

Frosting Instructions

1. With a hand mixer beat palm shortening on medium-high until it begins to soften

2. Add in the syrup and vanilla and continue to beat on medium-high until combined

3. Add the remaining ingredients and continue to beat on medium-high until combined

4. The texture should be light and fluffy.Using a spatula spread evenly over cake