Double Chocolate Cake with Chocolate Avocado Icing
This chocolate cake was my all-time favourite as a kid and still is to this day. We like to call it the “Grandmother of all Cakes” as we’ve adapted my grandmother’s family recipe into a vegan hybrid that uses spelt flour, half the sugar, and an epic avocado icing in place of the traditional buttercream icing. The cake stays super moist and the sweet avocado icing only adds to the rich beauty.
Servings 12 slices
- 2 cups spelt flour
- 1 cup turbinado sugar
- 1 cup non-dairy milk
- 1 tbsp vinegar
- 1/2 cup cocoa
- 2/3 cup coconut oil
- 3 tbsp water
- 1 cup hot coffee
- 1/4 cup shredded coconut optional for garnish
- 1 pinch sea salt
Preheat oven to 350°F. Grease a Bundt pan.
Prepare egg replacer. Mix 1 tbsp of flax meal
in 3 tbsp of water. Let sit for 5 minutes until it
Prepare buttermilk replacer by mixing 1 tbsp of
vinegar in 1 cup of non-dairy milk.
In a medium bowl, cream together melted coconut
oil and sugar. Add buttermilk replacer, egg replacer,
and hot coffee. Mix together.
Sift spelt flour, cocoa powder, and baking soda (to
remove clumps) into a large mixing bowl. Add sea
salt and mix together all the dry ingredients.
Pour the wet ingredients in the large mixing bowl
with the dry ingredients. Use an electric mixer or
hand beater on medium speed and mix cake batter
until smooth. Pour cake batter into the Bundt pan
and place into the oven.
Bake for 40-
45 minutes. Once cake is baked remove
from oven and place on a rack to cool.
While cake is baking, prepare the icing. In a medium
bowl, use a stick blender to purée avocados and
vanilla extract. Sift in icing sugar and cocoa
Once cake has cooled, remove from Bundt pan and
ice it. Adding coconut to garnish is optional. We try
for 12 servings, but sometimes it turns into 8. Store
in an airtight container in the fridge.
Calories: 350kcal | Carbohydrates: 43.3g | Protein: 4.5g | Fat: 17.2g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Sodium: 350mg | Potassium: 152mg | Fiber: 5.5g | Sugar: 22.9g | Vitamin A: 64.3IU | Vitamin C: 2mg | Calcium: 50.6mg | Iron: 3.3mg