Chocolate Avocado Cake with Avo-Choco Icing
A rich, moist and delicious plant-based cake
Servings: 14
Calories: 295kcal
Ingredients
- Cake:
- 3 avocados ripe and mashed
- 4 eggs room temperature and pasture-raised
- 1 cup maple syrup
- 1 cup raw cacao
- 1 cup GF flour almond, oat, black bean, sorghum
- 2 tsp vanilla
- 1 ½ tsp sea salt
- 1 tsp baking soda
- Frosting:
- 2 avocados ripe and mashed
- ½ cup maple syrup
- ½ cup raw cacao
- 2 TB coconut oil
- 1 tsp vanilla
Instructions
- Cake:
- Preheat oven to 350F.
- Blend all cake ingredients together in a blender or by hand in a bowl until smooth.
- Grease an 9” cake pan with coconut oil.
- Bake for 30-35 minutes, until done.
- Remove from the oven and let cool completely before icing.
- Place cake on a rack to cool quicker.
- Frosting:
- Combine all ingredients in a blender until smooth.
- Place in the fridge to chill for 1 hour.
- Ice the cake with your fancy schmancy frosting.
- Store the cake in the fridge until you’re ready for dessert.
- Enjoy!
Notes
Note: If you want to make a few layers, double the recipe.
Nutrition
Calories: 295kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 367mg | Potassium: 584mg | Fiber: 9g | Sugar: 18g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg
