Vegan Chocolate Avocado Cake

The recipe for Vegan flaxseed Chocolate Avocado Cake is straightforward, and you can make it in only 50 minutes. Also, this cake uses all the ingredients that vegans can easily consume without any guilt, since they are all plant-based ingredients. This is not only delicious and rich but also a healthy cake recipe. The Vegan flaxseed Chocolate Avocado Cake uses avocado cream and flaxseed rather than using any dairy products, which keeps it vegan and also healthy at the same time. Flaxseed is a great alternative to eggs, which is useful in binding all the ingredients when we make batter for this cake.

STATS:

• Number of calories: 290 kcal
• Prep duration: 15 minutes
• Diet: Vegan
• Serving size: 1 slice
• Serving: Eight
• Course: Dessert
• Cook time: 35 minutes
• Cuisine: Modern Vegan / Contemporary Dessert
• Total time: 50 minutes

EQUIPMENT:

• Round cake pan (8-inch)
• Whisk
• Parchment paper
• Spatula
• Mixing bowls
• Oven
• Blender

INGREDIENTS:

• 1 ripe avocado
• 6 tbsp warm water
• 1 cup sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp flaxseed meal
• 1 ½ cups all-purpose flour
• One teaspoon baking soda
• Pinch of salt
• 1 tsp baking powder
• Half cup cocoa powder
• One cup almond milk

INGREDIENT NOTES:

AVOCADO:

• Avocado helps in adding moisture and a creamy element to the cake. Other options are applesauce and mashed banana.

FLAXSEED MEAL:

• This ingredient not only helps in including fiber but is also a great substitute for eggs. Applesauce and chia egg are also options.

ALMOND MILK:

• Almond milk combines all the dry components for the cake, and it also adds moisture. Other alternatives include cashew or coconut milk.

COCOA POWDER:

• The delicious chocolate taste comes from using cocoa powder.

COCONUT OIL:

• It provides a soft texture to the cake. Vegetable oil and olive oil are also options.

ALL-PURPOSE FLOUR:

• This ingredient also gives softness as well as a structure to this cake. If you want a substitute for this, utilize whole wheat flour.

SUGAR:

• Sugar naturally makes the cake sweet. You can also make use of either coconut or brown sugar.

VANILLA EXTRACT:

• Vanilla essence is a useful ingredient that we use in this cake to produce a warm flavor. Almond extract is also an option to use.

BAKING SODA & BAKING POWDER:

• Both of them are useful in the cake batter for the cake to lift when it bakes.

INSTRUCTIONS:

1. Heat up your oven to 180°C.
2. Apply some grease on the edges after placing the parchment over the cake pan.
3. Mix warm water and flax meal in a bowl.
4. Set it for five minutes to become thick.
5. Add plant milk, vanilla extract, sugar, and avocado to a blender.
6. Blend to create a smooth mixture.
7. Taking a large bowl, pour this mixture into it.
8. Include the flaxseed mixture in the same bowl and mix properly.
9. Then add salt, baking powder & soda, cocoa powder, and flour.
10. Without over-mixing, mix the mixture slowly till you properly combine everything.
11. For the melted coconut oil, pour it into the bowl slowly and mix.
12. Bake this cake in the oven for thirty to thirty-five minutes.
13. Cool it down before you want to frost or slice it up.

SERVING SUGGESTIONS:

• Serving this yummy cake with fresh raspberries is a good option.
• Vegan chocolate frosting is also another option for you to top the cake with.
• Serving this cake with vegan vanilla ice cream also works fine.

TIPS:

• If you want the cake to remain soft, do not over-mix the batter.
• Before slicing the cake, make sure that you cool it down properly to achieve clean and neat slices of the cake.

STORAGE INFORMATION:

FRIDGE:

• For about five days, you can place the cake in the fridge, but make sure to place it inside a container that is airtight.

FREEZER:

• You can freeze the cake with separate slices by wrapping them up for about two months.

FAQs:

Will this cake have an avocado taste to it?

• Not exactly, since the avocado includes only moisture, but its flavor does not remain.

Will it be okay if I include chocolate chips?

• You can consider folding ½ cup of vegan chocolate chips.

NUTRITIONAL INFORMATION:

Calories: 290 kcal

Net carbs: 32 grams

Iron: 2.1 grams

Total carbs: 38 grams

Vitamin A: 16,666 IU

Fiber: 6 grams

Calcium: 0.07 grams

Protein: 4 grams

Serving size: 1 slice

Sodium: 0.28 grams

Serving: 8

Potassium: 0.45 grams