Avocados are the perfect addition to vegan desserts. They thicken it up, add extra creaminess, and maintain a low profile (flavour-wise) so that other ingredients can take centre stage. (They’re modest that way.) In this case, chocolate is the star of the show, but avocados are the behind-the-scenes winners. Try this rich and creamy avocado chocolate cake yourself, and you’ll see what we mean.

Vegan Avocado Chocolate Cake

2 ½ cups gluten-free all-purpose flour or regular all-purpose flour

2 cups coconut sugar

1 cup cocoa powder sifted

3 teaspoons baking soda

½ teaspoon salt

½ cup avocado oil

1 avocado

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


For the cake: In a 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 a toothpick inserted in the 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!

Outside of her role as a Social Media and Content Coordinator, Carli enjoys exploring the local trails, testing out various health food trends, spending time with loved ones, and fawning over any dog she lays eyes on.

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