This two-sided chocolate cake is simply the best and a perfect ending to any dinner party! Or just a perfect ending to whatever day.

Two-Sided Chocolate Cake [Vegan]





  • 9.2-ounces all purpose flour
  • 0.7-ounces cocoa
  • 2 teaspoons baking powder
  • 2 vanilla
  • 3.2-ounces vegetable milk
  • 8.8-ounces apple purée
  • 8.8-ounces agave syrup
  • 2-ounces sunflower oil

For the Avocado Cream:

  • 6.7 ounces clean, ripe avocado
  • 3 tablespoons vegetable milk
  • 4 teaspoons cocoa
  • 2 teaspoons syrup vanilla extract

For the Coating:

  • 3 1/2 ounces chocolate
  • 1.8-ounces vegetable milk
  • 1.4-ounces hazelnuts


For the Cake: 

  1. Mix the flour with baking powder, cocoa and vanilla in a bowl.
  2. In another bowl, mix milk with sunflower oil and agave syrup. Mix in the apple puree. Blend the the mixture of solids gradually with the liquid mixture. When the materials have been bonded well, drain the mixture in a round shape covered with grease and oiled in its walls. Cook it in a preheated oven for about 50 minutes. Take it out of the oven, and stick a knife in it and check that it comes out clean.
  3. When it cools well, I remove and carefully cut my sponge into two pieces.

For the Avocado Cream:

  1. Put the avocado in the blender and slur it. Add the remaining ingredients and knock them until they are homogenized and becomes thicker.

For the Assembling:

  1. Place one sponge on a platter. From the top lay the avocado cream.

For the Overlay: 

  1. Melt the chocolate. Add the the milk and stir well. Pour it over the cake and sprinkle with the rough hazelnuts.

Nutritional Information

Total Calories: 8144 | Total Carbs: 1673 g | Total Fat: 417 g | Total Protein: 443 g | Total Sodium: 727 g | Total Sugar: 304 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.