Vegan Chocolate Cake

Use avocado instead of eggs and butter.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CAKE

  • 3

    cups all-purpose flour (HHL recommends converting to coconut flour or rice flour)

  • 5

    tablespoons dark chocolate cocao powder

  • 2

    teaspoons baking powder

  • 2

    teaspoons baking soda

  • 1/2

    teaspoon kosher salt

  • 1/4

    cup olive oil

  • 1

    ripe avocado, mashed until smooth

  • 2

    cups water

  • 2

    tablespoons white vinegar

  • 2

    teaspoons vanilla extract

  • 2

    cups sucanat sugar

  • FROSTING

  • 2

    ripe avocados, mashed until smooth

  • 1

    cups sugar (HHL recommends 1/3 cup of Monk fruit sugar)

  • 5

    tablespoons dark chocolate cocao powder

Directions

Preheat oven to 350. Grease and flour two 9” round cake pans. In a large bowl, whisk first five ingredients. In another bowl, whisk olive oil and next four ingredients. Once combined, add sugar. Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes. To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

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