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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 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!