It's amazing how perfect a chocolate cake can be at the end of a delicious meal. It's like a little dark, sweet sliver of goodness that ties everything together and makes you smile. That's what this cake is -- only your smile will be extra big because this cake skimps on the bad-for-you ingredients and adds in good-for-you ingredients. So you're getting a cake that is even more decadent than the old-fashioned stuff and much more healthful.
I used coconut sugar in this recipe because not only does it contain healthy nutrients but it is far lower on the glycemic index than raw cane sugar. However, it has a more distinct flavor so I still used some raw cane sugar. If you want to ditch cane sugar all together, you can easily do cup-for-cup substitutions with coconut sugar. It also uses avocado for the thick, creamy texture of the frosting, which is full of nutrients and healthy fats. A tip on selecting avocados for the frosting. You want to make sure that the avocado is just-right ripe. It needs to be ripe enough to have the right texture, but not so ripe that the flavor stands out too much. So look for an avocado that has a little give when you squeeze it, but isn't soft. Avocados aren't tasty when over-ripe, even when you're adding them to chocolate.
This cake is light and fluffy, moist and flavorful, and the frosting on top is almost fudge-like, providing a perfect contrast and an absolutely outstanding flavor. It also freezes up perfectly. You can wrap individual slices in foil and store in the freezer for up to three days. Pair it with a coconut ice cream and you have the perfect vegan dessert. The recipe is inspired by Avocado Central.
Prep time: 15 min
Cook time: 35 minutes
Total time: 50 minutes
Yield: 1 8-inch cake
Vegan Chocolate Cake with Chocolate Avocado Frosting
Ingredients for both cake and frosting; frosting ingredients start with avocados
- 1.5 cups all-purpose flour
- 0.25 cup raw cane sugar
- 0.5 cup coconut sugar
- 0.25 cup brown sugar
- 0.25 cup fair trade cocoa powder
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.3 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup unsweetened original almond milk
- 2 medium-sized ripe Hass avocados
- 0.25 cup fair trade cocoa powder
- 0.5 cup agave nectar
- 0.5 tsp vanilla extract
- Pre-heat oven to 350 degrees Fahrenheit. Grease a cake pan with coconut oil or other non-stick spray.
- In a medium mixing bowl, combine the flour, sugars, cocoa powder, baking soda, and salt. Stir until well mixed.
- In a separate mixing bowl, combine the coconut oil (you may need to warm this in a sauce pan over very low heat to make it melted), vanilla, vinegar, and almond milk. Whisk the wet ingredients together until blended.
- Add the wet ingredients to the dry ingredients and gently mix until completely combined.
- Pour the batter into an 8-inch cake pan, place on the middle rack of the oven, and bake for 35 minutes. Don't forget to lick the bowl!
- While the cake is baking, make the frosting. In a food processor, combine the avocado flesh, cocoa powder, agave nectar and vanilla. Pulse until the ingredients are completely blended into a smooth frosting. Scrape the frosting into a bowl with a rubber spatula and place in the fridge to chill and firm up.
- When the cake is done -- a toothpick inserted in the center comes out clean -- remove from the oven and allow to cool on a wire rack.
- When the cake is completely cooled, frost with the chocolate-avocado frosting. Slice, serve and enjoy!
Related posts on MNN:
- Recipe: Chocolate Hazelnut Cake (gluten-free)
- Recipe: No-Bake Mini Double Chocolate Tortes with Pecan Crust (vegan)