Vegan Avocado Chocolate Cake
Savor the decadence of this Vegan Avocado Chocolate Fudge Cake, blending rich cocoa with creamy avocado for a luscious treat. The best chocolate cake recipe to elevate any celebration or gathering!
Equipment
- 2 large mixing bowl(s)
- 1 food processor or high-speed blender
- 1 small bowl for melting the chocolate
- 1 spatula
- 2 9-inch round cake pans or heart-shaped spring form pan
- 1 parchment paper to line the cake pans
Ingredients
- 3 whole ripe avocados peeled and stones removed
- 1 cup sweetened condensed coconut milk (240 ml)
- 3.5 oz vegan dark chocolate (100g) melted
- ½ cup cocoa powder (50g)
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour (190g)
- ½ cup brown sugar (100g)
- 2 teaspoon baking powder
- 1 teaspoon espresso powder optional
For the chocolate glaze:
- ½ cup coconut chocolate fudge sauce (120 ml)
For the chocolate ganache:
- 3.5 oz unsweetened almond milk (100 can you ml)
- 3.5 oz dark chocolate (100g)
Instructions
- Preheat the oven to 350°F (175°C), then grease and line two cake tins.
- In a food processor or high speed blender, blend the avocados until smooth. Transfer the mashed avocado to a large bowl.
- Add the sweetened condensed coconut milk, melted dark chocolate, cocoa powder, sea salt, and vanilla extract to the bowl. Stir until well combined.
- In another bowl, combine all of the dry ingredients: all-purpose flour, brown sugar, and baking powder. If using, add the espresso powder.
- Gradually add the mix into the wet ingredients, stirring with a spatula until just combined.
- Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Heat the almond milk until it begins steaming, then pour it over the dark chocolate. Set aside for 5 minutes, then gently whisk it to combine into a smooth ganache.
- Once cooled, spread a layer of ganache on one cake layer, then place the other cake layer on top. Use the remaining ganache to coat the chocolate cake and create a 'crumb coat' to help with the glossy cake finish at the end. Set into the fridge for 30 minutes before adding the chocolate glaze.
- Drizzle the coconut chocolate fudge sauce over the top to glaze the cake and add any decorations of your choice, such as nuts or fruit.
Notes
- Nutritional information for reference only.
- For this recipe I used the Coconut Chocolate Fudge Sauce from Nature's Charm.
- Make sure the avocados are fully ripe and mashed until smooth before adding them to the batter.
- To ensure even baking, use room temperature ingredients.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Mix the dry ingredients gradually into the wet mixture and only mix until just combined. You'll want to avoid overmixing, as that could result in a dense cake texture.
- Storage - Once cooled, store the cake in an airtight container at room temperature for up to two days.
- Serving - This rich chocolate cake is delicious on its own or served alongside a dollop of ice cream - try this Homemade Vegan Biscoff Ice Cream! - or a hot coffee.