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Chocolate Avocado Cake with Avo-Choco Icing
A rich, moist and delicious plant-based cake
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Servings:
14
Calories:
295
kcal
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:
295
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
47
mg
|
Sodium:
367
mg
|
Potassium:
584
mg
|
Fiber:
9
g
|
Sugar:
18
g
|
Vitamin A:
173
IU
|
Vitamin C:
7
mg
|
Calcium:
71
mg
|
Iron:
2
mg