Name: Chocolate Avocado Cake with Avo-Choco Icing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

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Chocolate Avocado Cake with Avo-Choco Icing

A rich, moist and delicious plant-based cake

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dessert

Servings:

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

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