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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: 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
Choc Avo Cake (1)

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