Avocado Chocolate Cake 

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How to make a fudgy avocado chocolate cake with (an optional) rich and creamy refined sugar-free ganache.

This vegan chocolate cake is moist and flavorful – yet not only healthier than regular chocolate cake but also gluten-free, and egg-free!

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WHAT YOU WILL NEED

First, prepare the chia eggs by combining two tablespoons of ground chia seeds with ¼ cup water, mixing well, then set aside.

STEP 1

Add all the dry ingredients to a large bowl. Then, preheat the oven to 360F, line the bottom of a 7-inch round springform pan with parchment paper, and grease the sides with oil.

STEP 2

Add all the wet ingredients (minus the chia eggs) to a food processor and process until smooth.

STEP 3

Then add the chia eggs to the food processor and pulse just three times to combine.

STEP 4

Pour the wet ingredients into the bowl with the dry ones and stir with a spatula until just combined. Be careful not to overmix.

STEP 5

Transfer the batter to the springform and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Then move to a cooling rack and allow to cool.

STEP 6

Combine the chocolate and nut butter over a double boiler (a medium heat-proof bowl placed over a pan with simmering water). Stir occasionally until it’s melted.

STEP 7

Then pour the ganache over the avocado cake. Finally, allow it to chill in the fridge for 25-30 minutes, then slice and enjoy!

STEP 8

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You can enjoy a slice of this chocolate cake alone, with a cup of coffee/tea, or enjoy it as a dessert (warm or not) with a scoop of ice cream or vegan custard.