Vegan Chocolate Cake & Icing

By pattie_d

Ingredients

• Chocolate Avocado Icing:
• Vegan Chocolate Cake (recipe follows)
• 1 cup Chocolate Avocado Icing (recipe follows)
• As needed, edible flowers or sliced fresh berries and mint for optional garnish
• Vegan Chocolate Cake - Yield: 1 (8") cake
• 1 1/2 cups cake flour
• 3/4 cup white granulated sugar
• 1/4 cup brown sugar
• 1/4 cup dark unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. espresso powder
• 1/3 cup vegetable oil
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1 cup unsweetened almond milk
• As needed, nonstick baking spray
• 2 ripe, Fresh Hass Avocados, peeled and seeded, diced
• 1/2 cup dark unsweetened cocoa powder
• 1 1/2 Tbsp. powdered sugar
• 1/2 cup agave syrup
• 1/2 tsp. vanilla extract

Details

Servings 12
Adapted from avocadocentral.com

Preparation

Step 1

Prepare cake and cool. Remove cooled cake from pan.
Ice with Chocolate Avocado Icing.
Cut into 12 wedges.

Optional: garnish with edible fresh flowers and or sliced fresh berries
Vegan Chocolate Cake

Pre-heat oven to 350 degrees F.
Into a medium bowl, sift together the flour, white sugar, brown sugar, cocoa powder, baking soda, salt and espresso powder.
Whisk together wet ingredients and add to dry ingredients.
Whisk until combined.
Coat an 8-inch round cake pan with nonstick baking spray.
Using a rubber spatula pour the batter into the pan and bake for 35 minutes.
Remove from the oven and let cake cool before removing from pan.

Chocolate Avocado Icing:
Into a medium bowl sift together cocoa powder and powdered sugar.
Mash or puree avocados then press through a sieve to remove green flecks. Add to the bowl.
Add agave syrup and vanilla extract and whisk until smooth. Refrigerate.
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Nutrition Facts:
Nutrition Information Per Serving: Calories 260; Total Fat 11 g (Sat 1 g, Trans 0 g, Poly 0.5 g, Mono 3.5 g); Cholesterol 0 mg; Sodium 70 mg; Total Carbohydrates 48 g; Dietary Fiber 4 g; Protein 3 g

Serving Suggestions:
Serve with hot coffee or chilled soymilk.

Variation: To prepare the cake, replace the 1/3 cup of vegetable oil with 1/3 cup pureed avocado.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.