Vegan Chocolate Cake with Avocado Frosting

Name: Vegan Chocolate Cake with Avocado Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 slices
Ingredients: 130 g | 4.5oz light brown sugar; 100 g | 3.5oz plain flour; 4 tbsp unsweetened cocoa powder; 1 tsp bicarbonate of soda; 160 ml | 6fl oz non-dairy milk; 4 tbsp coconut oil; 1 tbsp white wine vinegar; 1 tbsp vanilla extract; a little vegetable shortening and flour to grease cake tins; Flesh of two medium ripe avocados; 5 tbsp agave nectar; 4 tbsp unsweetened cocoa powder; 3 tbsp coconut oil; 1 tbsp vanilla extract; 5-6 tbsp seedless raspberry jam; 100 g | 3.5oz fresh raspberries; chocolate curls to decorate; icing sugar to dust

User Reviews

4.8

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8 slices
Calories
272 kcal
Course
Dessert
Cuisine
European

Vegan Chocolate Cake with Avocado Frosting

Shawn Wheeler

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Delicious vegan chocolate cake with addictive avocado frosting. Makes a wonderful vegan birthday cake!

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Ingredients

Servings

For the cake

130 g | 4.5oz light brown sugar or caster sugar
100 g | 3.5oz plain flour all purpose flour
4 tbsp unsweetened cocoa powder
1 tsp bicarbonate of soda
160 ml | 6fl oz non-dairy milk I used coconut milk
4 tbsp coconut oil melted
1 tbsp white wine vinegar
1 tbsp vanilla extract
a little vegetable shortening and flour to grease cake tins

For the frosting & decorating

Flesh of two medium ripe avocados
5 tbsp agave nectar or maple syrup, more if needed
4 tbsp unsweetened cocoa powder
3 tbsp coconut oil melted
1 tbsp vanilla extract
5-6 tbsp seedless raspberry jam softened (optional)
100 g | 3.5oz fresh raspberries
chocolate curls to decorate optional
icing sugar to dust optional

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Instructions

Preheat the oven to 180C (350F). Grease 2x15cm (6in) cake tins and line the bottoms with baking paper. Dust with flour, shaking off any excess.
Sift the sugar, flour, cocoa powder and bicarbonate of soda into a large bowl.
Mix the coconut milk, coconut oil, vinegar and vanilla together in a measuring jug and add to the bowl. Use a whisk to mix everything together until you have a smooth batter.
Divide between the prepared tins and tap against the countertop so that the batter settles. Bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.
Put the avocados, agave nectar, cocoa powder, coconut oil and vanilla in a food processor fitted with a metal blade or a high speed blender. Blitz until smooth, scraping the sides of the bowl if needed. Taste and adjust for sweetness to taste.
Add frosting to the bottom cake layer and then spread with raspberry jam, if using. Top with the second layer and then add frosting to cover the entire cake. Chill for 30 minutes.
Pipe any extra frosting to decorate the cake, top with fresh raspberries and dust with a little icing sugar, if using.
Use a potato peeler against a (dairy free) dark chocolate bar to create chocolate curls and sprinkle over the cake.

Notes

This recipe makes two small layers. If you wish to make a bigger cake you will have to double the recipe.

Nutrition Information

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Calories 272kcal (14%) Carbohydrates 39g (13%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 11g (55%) Sodium 174mg (7%) Potassium 120mg (3%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 79IU (2%) Vitamin C 3mg (3%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 272 kcal

% Daily Value*

Calories	272kcal	14%
Carbohydrates	39g	13%
Protein	2g	4%
Fat	13g	20%
Saturated Fat	11g	55%
Sodium	174mg	7%
Potassium	120mg	3%
Fiber	2g	8%
Sugar	32g	64%
Vitamin A	79IU	2%
Vitamin C	3mg	3%
Calcium	37mg	4%
Iron	1mg	6%