Keto Chocolate Avocado Cake

Preheat oven to 180°C (350°F). Grease an 8-inch round cake pan with coconut oil (or any oil of your choice), set aside.
In a large mixing bowl, combine all the cake dry ingredients: almond meal, unsweetened cocoa powder, sugar-free crystal sweetener, and baking soda. Set aside.
In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla.
Process/blend until a smooth batter forms with no more lumps of avocado - it shouldn't take more than 45 seconds on high speed.
Pour the liquid onto the dry ingredients and combine with a spatula until it forms a consistent chocolate cake batter.
Transfer the cake batter into the prepared round cake pan.
Bake for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean. I recommend checking the cooking every 5 minutes after 25 minutes of cooking time to make sure your cake comes out perfectly.
Cool down on a wire rack for about an hour before spreading the chocolate avocado frosting on top.

In a blender or food processor, add all the frosting ingredients: avocado, coconut cream, sugar-free crystal sweetener, unsweetened cocoa powder, melted coconut oil, and salt.
Blend/process until it forms a chocolate frosting with no more lumps of avocado. You may have to stop your blender every 20 seconds, scrape down the bowl with a spatula and repeat until your thick shiny chocolate frosting forms with no lumps.
Spread the chocolate frosting on top of your chocolate avocado cake.
You can freeze the whole cake for 10 minutes to set the frosting better and get a really fudgy cake texture or simply serve immediately.
Store in the fridge for up to 3-4 days in a cake box. The cake gets super fudgy in the fridge, it is delicious!