July 21, 2020

Vegan Dark Chocolate Avocado Cake With Avocado Chocolate Frosting (Gluten Free)

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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

Gina

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.

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert, Gluten Free, Healthy, Vegan, Vegetarian

Cuisine American

Servings 10 slices

Calories 230 kcal

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.