Vegan Chocolate Avocado Cake with Coconut Cream
A rich, fudgy chocolate cake made creamy with ripe avocado and topped with fluffy coconut cream, offering a decadent yet healthy dessert. This naturally gluten-free and dairy-free cake is a showstopper for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour or gluten-free 1:1 baking blend
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsweetened almond milk or other plant-based milk
- 0.5 cup avocado mashed (about 1 medium ripe avocado)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup coconut cream chilled, solid part from a can
- 2 tbsp powdered sugar
- 0.5 tsp vanilla extract for frosting
Notes
Storage: Cover and refrigerate the cake for up to 3 days; the frosting may firm up when cold, so let it sit at room temperature for 15 minutes before serving. Make-ahead: Bake the cake a day in advance and frost it just before serving for best texture. Variations: Add chocolate chips to the batter or top with fresh berries for a fruity twist. Serving suggestions: Pair with a cup of vegan coffee or a glass of chilled almond milk for a delightful treat.