As soon as you try this tasty vegan chocolate cake, you will never want the try another one again!
It is light, with a silky smooth frosting, and rich in chocolate and healthy fats. When it comes to avocados, you have probably heard about their amazing health benefits, but we can say a few words once more:
These fruits have an impressive nutritional value, as they are abundant in minerals and vitamins, including:
- Vitamin C
- Vitamin K
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B5
- Vitamin B6
- Vitamin B9
- Vitamin E
An interesting fact is that avocados are even richer in potassium than bananas, having: 14% potassium, while bananas have 10%.
Avocado Chocolate Cake Recipe
- 3 cups unbleached all-purpose flour
- 5 tablespoons organic cocao powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon Himalayan salt
- 1/4 cup extra-virgin coconut oil
- 1 ripe avocado, mashed until smooth
- 2 cups water
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 2 cups raw coconut sugar
Preheat the oven to 350. Grease and flour two 9” round cake pans. Then, in a large bowl, you should mix all dry ingredients, except sugar. In another bowl, mix all wet ingredients, including the whisk and avocado.
You should make a small dent in the dry ingredients and gradually pour the wet batter into the bowl. Make sure to stir well until it is completely combined.
Then, divide the batter evenly into two pans and bake for 30 minutes. Let it cool for 15-20 then you can remove the cakes from the pans and let them cool completely.
If you want you can frost the cakes by preparing a frosting out of 1 cup of fine-grain or powdered coconut sugar, 2 ripe mashed avocados, and 5 tablespoons cacao powder.
You should get a thick texture. When the cakes are completely cool, you should frost the top of the first cake. Place the second cake on top on this layer of frosting and frost the top and sides of both cakes.