Vegan Dark Chocolate Avocado Cake With Avocado Chocolate Frosting (Gluten Free)
This healthy vegan dark chocolate avocado cake topped with a vegan chocolate avocado frosting is gluten-free and super yummy. Rich and Moist try this delicious Vegan gluten free dark chocolate avocado cake today and leave us your thoughts.
Ingredients For The Gluten-Free Vegan Dark Chocolate Cake:
- 3 cups gluten-free all-purpose flour (330 grams)
- 2 cups sugar or coconut sugar (200 grams)
- 2 cups Almond or Coconut milk (240 grams)
- 2 teaspoons vanilla extract (10 grams)
- 1 ripe avocado (pitted and mashed) (120 grams)
- 3 teaspoons baking powder (15 grams)
- 1 teaspoon baking soda (5 grams)
- 6 tablespoons dark chocolate cocoa powder (100 grams)
- 1/2 teaspoon salt (3 grams)
- 1/4 cup avocado oil (60 grams)
Ingredients For The Gluten Free Avocado Chocolate Frosting:
- 3 ripe avocados, mashed very smooth (360 grams)
- 3 cups icing sugar (330 grams)
- 8 tablespoons dark chocolate cocoa powder (120 grams)
- 1 teaspoon vanilla (5 grams)
How to Make Dark Chocolate Avocado Cake With Chocolate Avocado Frosting?
- Preheat the oven to 175°C (350°F) and set the rack to the middle position.
- Grease 2 8 inch round cake pan, then lightly flour them.
- In a large mixing bowl, add the gluten-free flour, cocoa powder, salt. baking powder and baking soda and whisk together to incorporate.
- In a separate bowl add the avocado oil, mashed avocado, vanilla extract, and almond milk and whisk together until well combined.
- Add in the sugar and mix to combine.
- Add the flour mixture to the liquid mixture and mix with a hand mixer until well combined and the batter is smooth.
- Fill each cake pan equally and bake for about 35-40 minutes. Stick a toothpick into the center of the cake it should come out clean.
- Remove cakes from the oven and cool in the cake pan for about 10 minutes.
- While cake is cooling, prepare the avocado chocolate frosting.
- Combine the mashed avocado, vanilla extract, icing sugar and cocoa powder in a mixing bowl.
- Beat all the ingredients using a hand mixer until frosting is creamy and smooth and set aside.
- Spread a layer of the frosting on top of the first cake, place second cake over it and repeat with a top layer of cake.
- Spread the rest of the frosting along the sides and cover any exposed cake.
- Serve and Enjoy.
- Keep cake refrigerated until ready to eat.
- The cake will keep in the refrigerator for up to 4 days.
Vegan Chocolate Avocado Cake With Avocado Frosting
You will not believe how delicious this healthy vegan gluten free avocado chocolate cake is plus topped with a creamy avocado chocolate frosting….pure indulgence.
Ingredients
INGREDIENTS FOR THE GLUTEN-FREE VEGAN DARK CHOCOLATE CAKE:
- 3 cups gluten-free all-purpose flour 330 grams
- 2 cups sugar or coconut sugar 200 grams
- 2 cups Almond or Coconut milk 240 grams
- 2 teaspoons vanilla extract 10 grams
- 1 ripe avocado pitted and mashed (120 grams)
- 3 teaspoons baking powder 15 grams
- 1 teaspoon baking soda 5 grams
- 6 tablespoons dark chocolate cocoa powder 100 grams
- 1/2 teaspoon salt 3 grams
- 1/4 cup avocado oil 60 grams
INGREDIENTS FOR THE GLUTEN FREE AVOCADO CHOCOLATE FROSTING:
- 3 ripe avocados mashed very smooth (360 grams)
- 3 cups icing sugar 330 grams
- 8 tablespoons dark chocolate cocoa powder 120 grams
- 1 teaspoon vanilla 5 grams
Instructions
- HOW TO MAKE DARK CHOCOLATE AVOCADO CAKE WITH CHOCOLATE AVOCADO FROSTING?
- Preheat the oven to 175°C (350°F) and set the rack to the middle position.
- Grease 2 8 inch round cake pan, then lightly flour them.
- In a large mixing bowl, add the gluten-free flour, cocoa powder, salt. baking powder and baking soda and whisk together to incorporate.
- In a separate bowl add the avocado oil, mashed avocado, vanilla extract, and almond milk and whisk together until well combined.
- Add in the sugar and mix to combine.
- Add the flour mixture to the liquid mixture and mix with a hand mixer until well combined and the batter is smooth.
- Fill each cake pan equally and bake for about 35-40 minutes. Stick a toothpick into the center of the cake it should come out clean.
- Remove cakes from the oven and cool in the cake pan for about 10 minutes.
- While cake is cooling, prepare the avocado chocolate frosting.
- Combine the mashed avocado, vanilla extract, icing sugar and cocoa powder in a mixing bowl.
- Beat all the ingredients using a hand mixer until frosting is creamy and smooth and set aside.
- Spread a layer of the frosting on top of the first cake, place second cake over it and repeat with a top layer of cake.
- Spread the rest of the frosting along the sides and cover any exposed cake.
- Serve and Enjoy.
- Keep cake refrigerated until ready to eat.
- The cake will keep in the refrigerator for up to 4 days.