This delightful vegan chocolate cake is made without refined sugar and features a creamy avocado frosting. Perfect for birthdays or any special occasion!
Ingredients
For the cake:
- 160ml unsweetened soy milk
- 1 tbsp apple cider vinegar
- 14 Medjool dates, pitted
- 3 medium ripe bananas
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 100g coconut oil, melted
- 60ml extra-virgin olive oil
- 300g plain flour
- 60g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
For the avocado frosting:
- 4 ripe avocados
- 6 tbsp maple syrup
- 60g cocoa powder
- 1 tsp vanilla extract
Method
- Prepare the vegan buttermilk:
- Mix soy milk with apple cider vinegar and set aside
- Soften the dates:
- Cover pitted dates with hot water
- Prepare the cake batter:
- Mash bananas and mix with maple syrup, vanilla, oils, and chopped dates
- Add vegan buttermilk and dry ingredients
- Bake the cakes:
- Divide batter between two greased 20cm cake tins
- Bake at 180°C fan for 25-30 minutes
- Make the avocado frosting:
- Blend avocado flesh with maple syrup, cocoa powder, and vanilla
- Assemble the cake:
- Once cooled, layer cakes with frosting
- Cover top and sides with remaining frosting
This Decadent Vegan Chocolate Cake with Avocado Frosting is a healthier twist on a classic treat. Don’t let the unconventional ingredients deter you – the result is a moist, rich cake that’s sure to impress both vegans and non-vegans alike. Give it a try for your next celebration and indulge in this guilt-free dessert!