Avocado chocolate cake (egg free)

This is the recipe that screams healthy food! but doesn't actually taste that way.
First of all, this cake incorporate avocado, the buttery creamy avocado replaced the role of butter in a cake.
You could leave out the chocolate chip and make this into a vegan and dairy free cake, you could also replace it with cacao nibs.
If you're gluten intolerance, you could also swap the flour with gluten free flour, just adjust the liquid content, or just add more avocado.
I've got the original recipe from here, I just tweaked it a bit, since I've never add vinegar into any cake ever, i just don't want to risk it.
I also leave out the avocado oil, I figure it's only two tbsp worth of entire batter,don't think it will affect the texture too much.

My photo doesn't do justice, this cake tasted better than it looks like. trust me.

180 g flour or a bit more than 1 cup of flour
4 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
110 g raw caster sugar
60 g ground walnuts or hazelnuts or almonds or dessicated coconut if you're allergic to nuts
1 small avocado, or 1/2 large avocado
1 cup water (you could add more if the mixture a bit dry)
1 tsp vanilla extract (not vanilla essence)
1/2 cup milk chocolate chip or 1/4 cup cocoa nibs

preheat oven 180 degree, and line baking tray with baking paper
mix flour, ground nuts, cocoa powder, baking powder and salt
blend avocado and vanilla extract in a food processor
you could also mash it, but you will end up with bits of green avocado in your cake
add water to avocado, stir or pulse it again
mix wet to dry ingredients
don't overbeat or you will develop the gluten in the flour and the cake will become tough
fold chocolate chip into the batter
pour the batter into cake tin and bake for 25 min
test with a skewer, if ti comes out clean, then it's done