Summer is the perfect time to try some new desserts. As a kid, I always loved made-from-scratch cakes though they were a rarity as boxed mixes were so much easier. I have been intrigued by recipes that used applesauce or avocado in their recipes but had not been adventurous enough to try them until now. This recipe is a greatly modified derivative of one that I found and it turned out beautifully, moist and surprisingly not overly sweet.
Vegan Avocado Chocolate Cake
2 ½ cups gluten-free all-purpose flour or regular all-purpose flour (I used Namaste GF brand)
2 cups coconut sugar
1 cup cocoa powder sifted
3 teaspoons baking soda
½ teaspoon salt
½ cup avocado oil
1 avocado or ½ cup unsweetened applesauce
1 teaspoon vanilla
2 T. espresso balsamic vinegar (or apple cider vinegar) (Olive Oil stores carry espresso vinegar)
2 cups water or cold coffee
Coconut Fudge Frosting
¼ cup coconut oil
1 ½ cup coconut sugar
1 cup flaked coconut
¾ cup chopped pecans (optional)
3 T. maple syrup
2 T. cashew milk
1 tsp pure vanilla extract
Pinch of salt
Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt. In a smaller bowl, using a hand blender, mix together oil, avocado, vanilla, vinegar and water until smooth. Pour wet mixture into dry ingredients and whisk well (mixture will be thick). Pour into greased and floured 9 x 11 inch oblong cake pan. If batter it is too thick to get a smooth surface, dip a knife into water and smooth top of batter.
Bake in 350°F oven 30-35 minutes or until toothpick inserted in centre comes out clean. Let cool completely in pan.
Frosting: Melt coconut oil in pan and add coconut sugar, salt and maple syrup. Heat all until sugar as well blended and mixture begins to boil. Remove from the heat. Using a hand mixer, blend in cashew milk, vanilla and coconut and pecans. Spread over cake. Enjoy!
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!