Vegan Chocolate Cake with Avocado Frosting
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.8 (8)

Vegan Chocolate Cake with Avocado Frosting

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 8%
CARBS 42G45% OF CAL
7G FIBER23G ADDED2G INTRINSIC10G OTHER25G TOTAL SUGAR
FAT 23G56% OF CAL
14G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich chocolate cake with creamy avocado frosting, topped with fresh raspberries and chocolate. Decadent and surprisingly smooth with subtle fruit notes. A stunning vegan birthday cake.

dessertbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 130 g | 4.5oz light brown sugar (or caster sugar)
  • 100 g | 3.5oz plain flour (all purpose flour)
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp bicarbonate of soda
  • 160 ml | 6fl oz non-dairy milk (I used coconut milk)
  • 4 tbsp coconut oil (melted)
  • 1 tbsp white wine vinegar
  • 1 tbsp vanilla extract
  • a little vegetable shortening and flour to grease cake tins
  • Flesh of two medium ripe avocados
  • 5 tbsp agave nectar (or maple syrup, more if needed)
  • 3 tbsp coconut oil (melted)
  • 5-6 tbsp seedless raspberry jam (softened (optional))
  • 100 g | 3.5oz fresh raspberries
  • chocolate curls to decorate (optional)
  • icing sugar to dust (optional)
PREP
15M
SODIUM
165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.