Vegan Chocolate Fudge Avocado Cake
Ingredients
- 1 cup coconut flour
- 1 cup gluten-free all-purpose flour
- 1/2 cup organic cocoa powder
- 1 cup coconut or rapadura sugar
- 1/2 teaspoon Celtic or Himalayan salt
- 1.5 teaspoons baking soda
- 1/4 cup olive or coconut oil
- 4 tablespoons vegan butter
- 3/4 cup ripe mashed avocado
- 2 flax or chia egg substitutes
- 2 tablespoons vanilla extract
- 1 cup dairy-free chocolate chips
Icing
- 1 300ml can coconut whipping cream
- 80g block dairy-free chocolate
Preparation
Preheat oven to 180°C/360°F and line a 23cm baking cake tin with parchment paper, then spray with non-stick coconut cooking spray.
In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
In a separate small bowl, whisk together the melted butter, oil, mashed avocado, chocolate chips, egg replacer, and vanilla extract.
Combine the two mixtures in the large bowl and mix well.
Pour the batter into the lined cake tin and bake for 30-40 minutes or until the center springs back.
Carefully remove from the oven using gloves and allow to cool on a cooling rack before adding the icing.
To make the icing, beat the coconut cream for a few minutes, then pour in the melted chocolate and mix well.
Cover the top of the cake and decorate as you like.
