Dessert — Vegan Avocado Chocolate Cake with Chocolate Ganache

We made this for our daughter's birthday cake in 2013. It was a huge success!

A moist, vegan chocolate cake made with Avocado.
Author: Monique of AmbitiousKitchen.com

Serves: 12

Ingredients for the Cake:

  • 3 oz good-quality vegan Chocolate (I used regular dark chocolate, Dorothy)
  • 2/3 cup freshly brewed Coffee
  • 1 1/2 cups all-purpose Flour
  • 1/4 cup granulated Sugar
  • 1/2 cup packed Dark Brown Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Canola oil
  • 1/2 large very ripe Avocado, mashed (I used a whole avocado, Dorothy)
  • 1 1/2 teaspoons Vanilla Extract
  • 3/4 cup Unsweetened soy, coconut, or almond Milk (I used regular lowfat milk, Dorothy)
  • 1/2 cup vegan Chocolate Chips (I used regular chocolate chips, Dorothy)
  • Canola Oil and extra flour to prepare the pan

Ingredients for the vegan Ganache:

  • 8 oz vegan Chocolate, chopped
  • 1/2 cup Coconut Milk (lite or full-fat), plus more if necessary

Instructions for Cake:

  1. Oil and flour a 12-cup bundt cake pan with Canola oil.
  2. Preheat oven to 350 degrees F, (180 degrees C).
  3. Place a small saucepan over low heat and add 3 oz of good-quality vegan chocolate and freshly brewed coffee. Whisk until chocolate is completely melted, then remove from heat and set aside to cool.
  4. In a large bowl, whisk together flour, both sugars, cocoa powder, baking soda, and salt; set aside.
  5. In a separate large bowl, beat together mashed avocado, oil, and vanilla extract until smooth.
  6. Whisk in cooled chocolate and your milk of choice.
  7. Add wet ingredients to dry ingredients and mix until just combined.
  8. Gently fold in 1/2 cup vegan chocolate chips. Your cake batter should be pretty thick. If it’s too thick, add in an extra tablespoon or two of milk.
  9. Pour batter into prepared bundt pan and smooth the top.
  10. Bake for 35 to 45 minutes or until tester inserted into center of cake comes out almost clean, with just a few crumbs attached.
  11. Let cool in pan for an hour on a wire rack before turning the cake over and transferring to wire rack to finish cooling completely.

Instructions for vegan chocolate ganache:

  1. In a small saucepan over medium-low heat, add coconut milk and chopped chocolate.
  2. Watch carefully and whisk until chocolate is completely melted. If you want a thinner ganache, add more coconut milk.
  3. Let stand for a few minutes then immediately spoon ganache over the cake.
  4. Top ganache with sprinkles, more chocolate chips, nuts, or another topping of choice.
  5. Serve immediately!

Enjoy!

 

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