Ingredients:
For the cake:
As soon as you try this tasty vegan chocolate cake, you will never want the try another one again!
It is light, with a silky smooth frosting, and rich in chocolate and healthy fats. When it comes to avocados, you have probably heard about their amazing health benefits, but we can say a few words once more:
These fruits have an impressive nutritional value, as they are abundant in minerals and vitamins, including:
- Vitamin C
- Calcium
- Magnesium
- Sodium
- Vitamin K
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B5
- Vitamin B6
- Vitamin B9
- Vitamin E
- Phosphorus
- Iron
- Zinc
- Manganese
- 1 ripe avocado, mashed until smooth
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- 3 cups all-purpose flour (HHL advises to switch to rice or coconut flour)
- 2 teaspoons baking soda
- 2 cups water
- 5 tablespoons dark chocolate cocoa powder
- 2 cups sucanat sugar
- 2 teaspoons vanilla extract
- 2 tablespoons white vinegar
- 2 ripe avocados, mashed until smooth
- 5 tablespoons dark chocolate cocoa powder
- 1 cups sugar (HHL advises 1/3 cup of Monk fruit sugar)
You should preheat the oven to 350, and grease and flour two 9” round cake pans.
Then, whisk the flour, cocoa powder, baking soda, kosher salt, and baking powder in a large bowl. In another bowl, whisk olive oil and the white vinegar, avocado, water, and vanilla extract. As soon as they a combined, add the sucanat sugar.
Pour this mixture into the flour mixture and stir well. Next, divide the mixture evenly between cake pans, and bake. After half an hour, check for doneness.
Afterward, leave the cakes to cool in the pans, and take them out after 15 minutes to be completely cold. Add a frosting layer on the first cake layer, and then top the second one.
In the end, pour the remaining frosting to the top of the entire cake.
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