What does avocado frosting taste like?

The avocado frosting in this recipe is rich and creamy with a deep chocolate flavor, subtly sweetened with brown rice and maple syrups, and does not taste distinctly like avocado.

Can I make this chocolate cake without a blender?

While the recipe specifies a Vitamix for blending, you can likely combine the dry ingredients and then wet ingredients separately in a large bowl, mixing until just combined, for a similar result.

Is this chocolate cake gluten-free?

Yes, the recipe uses an all-purpose gluten-free flour blend and almond flour, making the chocolate cake suitable for those avoiding gluten.

How should I store the leftover chocolate cake with avocado frosting?

This frosted cake will keep well in the refrigerator for 3 to 4 days, maintaining its freshness and creamy texture.

Can I use a different sweetener for the frosting?

The recipe calls for brown rice syrup and maple syrup for the frosting; substituting with other liquid sweeteners might alter the texture and sweetness level.

4 years ago

Chocolate Cake with Avocado Frosting
[Vegan]

Name: Chocolate Cake with Avocado Frosting [Vegan]
Cook time: 30 min
Yield: Yield: 1 two-tier cake or 8–12 servings
Ingredients: Chocolate Blender Cake (1 batch); 1 1/2 cups (188 g) all-purpose gluten-free flour blend; 1/2 cup (56 g) almond flour; 1 cup (200 g) unrefined cane sugar; 1/2 cup (44 g) cocoa powder; 1/2 teaspoon sea salt; 1/2 teaspoon gluten-free cornstarch; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon (7 g) ground flaxseed mixed with 3 tbsp (45 ml) water; 1 teaspoon vanilla extract1 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 teaspoon sea salt; 1/4 cup (60 ml) non-dairy milk, or more if preferred (optional); 1/4 cup (42 g) dark chocolate, finely chopped or shaved; Pinch of flaked salt (optional)

EE By: Emily von Euw

Author Bio

Emily von Euw, bestselling author and creator of the award-winning blog This Rawsome Vegan Life,... Read More

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Two-layer vegan chocolate cake with creamy green avocado frosting, topped with dark chocolate shavings and flaked salt.

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Discover more recipes with these ingredients

Chocolate Cake with Avocado Frosting [Vegan]

Yield: 1 two-tier cake or 8–12 servings

Dairy Free

Vegan

This is a beautiful, elegant, mouthwatering cake for all to enjoy! As with all the recipes from this book, this is vegan, gluten-free and magically full of nutritious ingredients. P.S. I know not everyone is gonna love avocado in their frosting. It’s not for every palate! So feel free to use... Read More

Ingredients You Need for Chocolate Cake with Avocado Frosting [Vegan]

Chocolate Blender Cake (1 batch)

1 1/2 cups (188 g) all-purpose gluten-free flour blend
1/2 cup (56 g) almond flour
1 cup (200 g) unrefined cane sugar
1/2 cup (44 g) cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon gluten-free cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon (7 g) ground flaxseed mixed with 3 tbsp (45 ml) water
1 teaspoon vanilla extract1 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 teaspoon sea salt
1/4 cup (60 ml) non-dairy milk, or more if preferred (optional)
1/4 cup (42 g) dark chocolate, finely chopped or shaved
Pinch of flaked salt (optional)

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How to Prepare Chocolate Cake with Avocado Frosting [Vegan]

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.
Add the flour, almond flour, sugar, cocoa powder, salt, cornstarch, baking soda and baking powder to your Vitamix and blend for 5 seconds, or until all the ingredients are evenly combined. Add the flaxseed mixture, vanilla, margarine and milk and blend until everything is evenly combined. If it’s too thick, add 1 more cup (240 ml) of milk in 1/4-cup (60-ml) increments. Stop as soon as it’s blended!
Pour the batter evenly into the cake or cupcake pan(s). Bake for 30 to 40 minutes, or until the tops are bouncy and a fork inserted in the center of the cakes comes out clean. Let them cool completely before frosting.
Add all of the ingredients for the frosting into your Vitamix and blend until thick and smooth.
Frost the top of your first cake evenly, and then add the second cake on top. Frost the top of the second cake evenly. It’s a matter of preference to frost the sides of the cake or leave them naked, so I will let you decide. Once your cake is frosted, sprinkle the chocolate and salt, if using, on top. Feel free to add fresh or dried fruits, like raspberries, for some color! Slice and enjoy right away! This will keep in the fridge for 3 to 4 days.