Avocado Chocolate Cake Recipe

This delicious two-layered rich chocolate cake with a lush chocolate frosting, is both vegan and gluten-free. Often cakes without eggs can be dry and bland; however the use of the creamy avocado and dark chocolate creates the most decadent delicious frosting!

For the cake: chocolate cake recipe

180g gluten-free flour

25g cocoa powder

140g brown/coconut sugar

1 tsp baking powder

1 tsp baking soda

• tsp salt

155ml oil

235ml almond milk

1 tbsp apple cider vinegar

For the frosting: avocado cake

2 ripe avocados

4 tbsp cocoa powder

2 tbsp coconut oil, melted

4 tbsp maple syrup

160g Love Cocoa Ecuador 70% organic dark chocolate

Method:

Preheat your oven to 180*C (160*C fan assisted)

Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large bowl. Pour in the milk, oil and apple cider vinegar. Mix to combine

Separate the batter evenly between two 8" cake tins. Bake for 15 minutes.

Leave to cool completely before frosting.

Add all the frosting ingredients to a blender/food processor and pulse until smooth.

Spread the layer of the frosting on the first cake then place the second cake on top. Use the remaining frosting to cover the top and sides of the cake.

Decorate with shredded chocolate and fresh berries.

Enjoy Delicious avocado chocolate cake