"Plantbased Chocolate Fudge Avocado Cake. π₯π«
The second Cake I made for my littles ones birthday dessert with the fam β€οΈ. Super moist, fudgey & simply amazing ππ½"
Chocolate Fudge Avocado Cake
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A Note from Feedfeed
This fudgy gluten free and vegan chocolate cake is made simply with avocado and coconut flour for super moist, fudgey results.
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- Recipe Card
Prep time 15mins
Cook time 40mins
Recipe Card
ingredients
- 1 cup coconut flour
- 1 cup gluten free all purpose flour
- 1/2 cup organic cocoa powder
- 1 cup coconut or rapdura sugar
- 1/2 teaspoon celtic or Himalayan salt
- 1 1/2 teaspoons baking soda
- 1/4 cup olive or coconut oil
- 4 tablespoons vegan butter, melted
- 3/4 cup avocado, mashed
- 2 flax or chia eggs
- 2 tablespoons vanilla extract
- 1 cup dairy free chocolate chips
Icing
ingredients
- 1 (15 ounce) can coconut whipping cream
- 1/2 cup dairy free chocolate chips, melted
Method
Step 1
Preheat oven to 350ΒΊF (180Β°C). Line a 9 inch cake tin with parchment paper and spray with non stick coconut cooking spray.
Step 2
In a large bowl, whisk together the flour, cocoa, sugar, salt and baking soda.
Step 3
In a separate small bowl, whisk together the melted butter, oil, mashed avocado, chocolate chips, eggs and vanilla extract.
Step 4
Combine the two mixtures in a large bowl and mix well.
Step 5
Pour batter into lined cake tin and bake for 30-40 minutes or until the center springs back when gently touched.
Step 6
Carefully remove from oven and allow to cool on cooling rack.
Step 7
Make the icing. Beat the coconut cream with a whisk for a few minutes, then fold in melted chocolate and mix well to combine.
Step 8
Coat the top of the cooled cake with icing, decorate as desired, and enjoy.