You have no idea just how delicious this vegan chocolate cake is! Dense, with an intensity of chocolate that will knock your socks off! I have made this a few times and each time, there’s not a crumb left on the plate. If you have a few avocados that are ready for eating, mash them into this cake and accompanying icing for a dessert that you will not long forget. I implore you to bring this to a gathering and bask in the reaction you get when you tell friends this is a vegan cake. It is SO rich in flavour. Please give it a go the next time you need a chocolate fix. Healthy Holistic Living is the inspiration for the cake. My hat is off to their recipe developers. This is a show-stopper!
- 3 cups spelt flour
- 5 tablespoons dark chocolate cocoa powder (+ extra for dusting pan)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- 1 ripe avocado, mashed until smooth
- 2 cups water
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1 cup sugar
- 2 ripe avocados, mashed
- 2 cups icing sugar
- 5 Tbsp cocoa powder
For the Icing
For the Cake
- Preheat oven to 180C (350F). Grease with coconut oil and then dust with cocoa powder, a bundt pan
- In a large bowl, whisk first five ingredients.
- In another bowl, whisk olive oil and next four ingredients. Once combined, add sugar.
- Pour wet avocado mixture into flour mixture and mix well until smooth. Pour mixture into prepared bundt cake pan, checking for doneness after 40 minutes.
- In a medium bowl, mash the avocado and add the sugar and cocoa powder and beat with electric mixer until it forms a smooth, spreadable icing.
- To frost, allow cake to cool in pan, then turn out after 15 minutes to cool completely. By lining up two toothpicks, one on top of the other so you know where to place the cake back at precisely the right spot, carefully cut the bundt cake in half horizontally. Add a layer of icing on the first cake layer, then top with second cake layer. Add remaining icing to the top of cake.
For the Icing
(Bundt pan = 45-55 minutes; mini loaf pans = 18-20 minutes; mini muffins = 12-14 minutes)