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Vegan Chocolate Cake with Chocolate Avocado Icing Recipe
Satisfy your sweet tooth with a chocolate cake that will please vegan and non-vegans alike. Topped with a decadent vegan chocolate icing and garnished with raspberries, this rich chocolate cake recipe will please even the toughest critics.
Recipe provided by the Julie Tuizer, MS – Instructor Kendall College
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Yield: 1 (8 inch) cake and 2 cups icing
Recipe provided by the Julie Tuizer, MS – Instructor Kendall College
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Yield: 1 (8 inch) cake and 2 cups icing
Re-Calculate: Ingredients
Recipe features: Vegan, Vegetarian
Ingredients:
- Vegan Chocolate Cake (recipe follows)
- 1 cup Chocolate Avocado Icing (recipe follows)
- As needed, edible flowers or sliced fresh berries and mint for optional garnish
Vegan Chocolate Cake - Yield: 1 (8") cake
- 1 1/2 cups cake flour
- 3/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1/4 cup dark unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. espresso powder
- 1/3 cup vegetable oil
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- 1 cup unsweetened almond milk
- As needed, nonstick baking spray
Chocolate Avocado Icing
- 2 ripe, Fresh Hass Avocados, peeled and seeded, diced
- 1/2 cup dark unsweetened cocoa powder
- 1 1/2 Tbsp. powdered sugar
- 1/2 cup agave syrup
- 1/2 tsp. vanilla extract
Instructions:
- Prepare cake and cool. Remove cooled cake from pan.
- Ice with Chocolate Avocado Icing.
- Cut into 12 wedges.
- Optional: garnish with edible fresh flowers and or sliced fresh berries
Vegan Chocolate Cake
- Pre-heat oven to 350 degrees F.
- Into a medium bowl, sift together the flour, white sugar, brown sugar, cocoa powder, baking soda, salt and espresso powder.
- Whisk together wet ingredients and add to dry ingredients.
- Whisk until combined.
- Coat an 8-inch round cake pan with nonstick baking spray.
- Using a rubber spatula pour the batter into the pan and bake for 35 minutes.
- Remove from the oven and let cake cool before removing from pan.
Chocolate Avocado Icing
- Into a medium bowl sift together cocoa powder and powdered sugar.
- Mash or puree avocados then press through a sieve to remove green flecks. Add to the bowl.
- Add agave syrup and vanilla extract and whisk until smooth. Refrigerate.
Nutrition Facts
View
Serving Suggestions:
Serve with hot coffee or chilled soymilk.
Variation: To prepare the cake, replace the 1/3 cup of vegetable oil with 1/3 cup pureed avocado.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Quick Nutrition
Facts
Amount Per Serving
| Calories: | 260 |
| Total Fat: | 11 g |
| Saturated Fat: | 1 g |
| Trans Fat: | n/a |
| Cholesterol: | 0 mg |
| Sodium: | 70 mg |
| Total Sugars: | n/a |
| Protein: | 3 g |
Category:
Dessert
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