Chocolate cake

Chocolate Cake with Avocado Frosting [Vegan]

This is a beautiful, elegant and appetizing cake for all to enjoy! As with all the recipes in this book, it’s vegan, gluten-free, and magically full of nutritious ingredients. PS I know not everyone will like avocado in their icing. It is not for all palates! So feel free to use your own favorite plant-based glaze in this recipe. Reprinted with permission from Vegan Food in Your Vitamix by Emily von Euw. Page Street Publishing Co. 2022. Photo credit: Emily von Euw.

Chocolate Cake with Avocado Frosting [Vegan]

Serves

Yield: 1 double layer cake or 8-12 servings

Ingredients

Chocolate mixer cake (1 batch)

  • 1 1/2 cups (188 g) gluten-free all-purpose flour mix
  • 1/2 cup (56 g) almond flour
  • 1 cup (200g) unrefined cane sugar
  • 1/2 cup (44 g) cocoa powder
  • 1/2 tsp sea salt
  • 1/2 teaspoon gluten-free cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon (7 g) ground flax seeds mixed with 3 tablespoons (45 ml) water
  • 1 teaspoon vanilla extract 1 cup (225 g) non-dairy margarine or (240 ml) vegetable oil
  • 1 cup (240 ml) non-dairy milk, plus more if needed

Chocolate Avocado Frosting or your favorite vegan frosting (1 batch)

  • 3 medium avocados (450 g), pitted
  • 1/2 cup (44 g) cocoa powder
  • 1/2 cup (120 ml) brown rice syrup
  • 3 tablespoons (45 ml) maple syrup
  • 1/3 cup (80 ml) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup (60 ml) non-dairy milk, or more if you prefer (optional)
  • 1/4 cup (42 g) dark chocolate, finely chopped or shaved
  • Pinch of flaked salt (optional)

Preparation

  1. Preheat the oven to 350°F (180°C). Line two 6-inch (15 cm) (for thicker cakes) or 9-inch (23 cm) (for thinner cakes) cake pans with parchment paper, margarine or oil. Or line a cupcake pan with cupcake liners.
  2. Add flour, almond flour, sugar, cocoa powder, salt, cornstarch, baking soda, and baking powder to your Vitamix and blend for 5 seconds, or until combined. all ingredients are evenly combined. Add the flaxseed mixture, vanilla, margarine and milk and mix until well blended. If too thick, add 1 cup (240 ml) more milk in 1/4 cup (60 ml) increments. Stop as soon as it’s mixed!
  3. Pour the batter evenly into the cake pan(s) or cupcake pan(s). Bake for 30 to 40 minutes, or until the top is springy and a fork inserted in the center of the cakes comes out clean. Let them cool completely before frosting.
  4. Add all of the frosting ingredients to your Vitamix and mix until thick and smooth.
  5. Evenly frost the top of your first cake, then add the second cake on top. Evenly frost the top of the second cake. It’s a matter of preference whether to glaze the sides of the cake or leave them bare, so I’ll let you decide. Once your cake is frosted, sprinkle chocolate and salt, if using, on top. Feel free to add fresh or dried fruit, such as raspberries, for a little color! Slice and enjoy right away! This will keep in the fridge for 3-4 days.



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