There are few among us that can deny the delicious treat that is a piece of gooey, flavor-filled chocolate cake, especially after a hard day at the office! However, unless you choose to believe that cake is somehow magically calorie-free, it generally isn’t part of a healthy diet. Good news – this vegan chocolate cake is healthy and guilt-free!

What makes this recipe different from so many others out there? It is made with avocado instead of eggs and butter, removing unhealthy fats and adding the many health benefits of the superfood avocado. Argued by some to be one of the world’s healthiest foods, avocado has taken the world by storm – showing up in sub shops, grocery store shelves and trending on social media.

This popular fruit is packed with healthy monounsaturated fats, which scientists have discovered work to protect the heart and lower blood pressure. They have also been credited with preventing high cholesterol, helping to regulate your appetite, and improving the health of your eyes. Nutritionists and dietitians recommend adding avocado to our diet in a number of ways from topping your morning toast and improving your morning smoothies to delicious guacamole and mind-blowing desserts.

Many of us are completely unaware of the incredible list of nutrients packed into this delicious fruit. Avocados provide us with a large number of vitamins, minerals and other important nutrients including dietary fiber, folate/folic acid, iron, magnesium, potassium, niacin (vitamin B3), riboflavin (vitamin B2), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), thiamin (vitamin B1), vitamin E, vitamin C (ascorbic acid) and vitamin K.

This chocolate cake recipe, originally published on MyRecipes.com by Ashley Kappel is vegan, healthy and yet completely delicious. It will leave everyone coming back begging for seconds, savoring the decadent chocolate flavor. Give it a try for an amazing, healthy dessert!

Dark Chocolate Avocado Cake with Chocolate Avocado Frosting

Ingredients

Cake

– 3 cups all-purpose flour

– 5 tablespoons dark chocolate cocoa powder

– 2 teaspoons baking powder

– 2 teaspoons baking soda

– 1/2 teaspoon kosher salt

– 1/4 cup canola oil

– 1 ripe avocado, mashed until smooth

– 2 cups water

– 2 tablespoons white vinegar

– 2 teaspoons vanilla extract

– 2 cups sugar

Frosting

– 2 ripe avocados, mashed until smooth

– 2 cups confectioner’s sugar

– 5 tablespoons dark chocolate cocoa powder

Directions

#1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9” round cake pans, or the equivalent in whatever shape you desire.

#2. Mix the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.

#3. In a second bowl, mix canola oil, avocado, water, white vinegar and vanilla extract until smooth. Slowly add in the sugar, mixing as you go.

#4. Combine both the wet and dry ingredients from the two separate bowls, mixing all ingredients until they are a smooth, even consistency. Divide the mixture between the greased cake pans.

#5. Bake at 350 degrees Fahrenheit, checking the cakes every 30 minutes until they are done.

#6. Combine the frosting ingredients in a large bowl and beat using an electric mixer until the mixture is well-blended and fluffy.

#7. Once the cakes have cooled completely. Frost the top of the first cake adding the second cake on top to create an additional layer. Frost the remainder of the cake and decorate as desired.

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