Cooking Instructions

Follow these steps for perfect results

Ingredients

0/17 checked
8
servings
1 unit

Coconut oil cooking spray

for greasing

1.75 cup

Gluten-free flour

1 cup

Almond meal

0.75 cup

Unsweetened cocoa powder

1 tsp

Aluminum-free baking powder

0.25 tsp

Salt

1 unit

Ripe avocado

pitted, peeled, mashed

0.5 cup

Organic granulated sugar

1.5 cup

Water

0.33 cup

Unrefined coconut oil

melted

1 tsp

Organic vanilla extract

1 tbsp

Raw, unfiltered apple cider vinegar

1 tsp

Baking soda

5 cup

Confectioners' sugar

3 tsp

Almond or coconut milk

0.5 cup

Chocolate-hazelnut butter

0.25 cup

Unsweetened cocoa powder

Step 1
~3 min

Preheat the oven to 350F.

Step 2
~3 min

Cut a round parchment paper base for the bottom of the cake pan(s).

Step 3
~3 min

Grease an 8-inch cake pan with coconut oil or olive oil spray.

Step 4
~3 min

Place the parchment paper round inside the pan.

Step 5
~3 min

Set the prepared cake pan aside.

Step 6
~3 min

In a large bowl, whisk together the gluten-free flour, almond meal, cocoa powder, baking powder, and salt.

Key Technique: Baking
Step 7
~3 min

In a separate large bowl, combine the fully mashed avocado and granulated sugar.

Step 8
~3 min

Slowly stir in the water, coconut oil, and vanilla extract.

Step 9
~3 min

Slowly incorporate the flour mixture into the wet ingredients, stirring until the avocado is completely smooth.

Step 10
~3 min

In a small bowl or measuring cup, combine the baking soda and apple cider vinegar and let them fizz.

Key Technique: Baking
Step 11
~3 min

Add the baking soda mixture to the final cake batter.

Key Technique: Baking
Step 12
~3 min

Pour the cake batter into the prepared cake pan.

Step 13
~3 min

Bake on the middle rack for 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 14
~3 min

Let the cake cool in the pan before transferring to a plate or cake stand.

Step 15
~3 min

While the cake is baking, prepare the icing.

Key Technique: Baking
Step 16
~3 min

Using a stand mixer or hand mixer, beat together the confectioners' sugar, chocolate-hazelnut butter, and cocoa powder until smooth.

Step 17
~3 min

Slowly add the almond or coconut milk and continue beating until combined.

Step 18
~3 min

When the cake is completely cool, spread the icing evenly across the top and sides using an offset spatula.

Pro Tips & Suggestions

Expert advice for the best results

For a richer flavor, use dark cocoa powder.

Ensure the avocado is very ripe for the best texture.

Add a pinch of espresso powder to enhance the chocolate flavor.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 mins

Batch Cooking
Friendly
Make Ahead

Can be made a day in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong chocolate aroma
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a scoop of vegan ice cream.

Pair with a warm beverage.

Perfect Pairings

Food Pairings

Vegan ice cream
Fresh berries

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

American

Cultural Significance

Vegan baking adaptations

Style

Occasions & Celebrations

Festive Uses

Birthdays
Holidays

Occasion Tags

Birthday
Celebration
Dessert
Party

Popularity Score

70/100

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