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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.
Course Dessert
Keyword avocado, cake, chocolate, sweet
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 slices
Calories 350kcal

Ingredients

Chocolate Cake

  • 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

Chocolate Avocado Icing

  • 1/2 cup + 2 tbsp icing sugar
  • 1/3 cup cocoa
  • 2 avocados
  • 3 tsp vanilla extract

Instructions

  • 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 has thickened.
  • 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 powder purée.
  • 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.

Nutrition

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