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!
You can watch the video in the post for visual instructions.Make the chia eggs by combining 2 tbsp ground chia seeds and 1/4 cup (60 ml) of water in a small bowl, then set aside.
Add all dry ingredients to a large bowl. Preheat the oven to 360 F (180 C), line the bottom of a 7-inch (18 cm) springform with parchment paper and grease the inside with a little oil.
Process the wet ingredients (avocado, coconut milk, vanilla extract) in a food processor until smooth. Add the chia egg mixture and pulse three times.
Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula until just combined, don't overmix.
Transfer the cake batter into the springform and bake in the oven for about 35 minutes, or until a toothpick comes out clean. Let cool, then optionally make the chocolate ganache.
Combine the chocolate and nut butter in a medium bowl and place it over a saucepan filled with hot/boiling water. Let it melt, stirring occasionally. Pour the ganache over the chocolate cake and chill it in the fridge for about 25-30 minutes. Slice and enjoy!
I used the following gluten-free flour blend: 1/2 cup (75 g) rice flour + 1 cup (90 g) oat flour + 2 tbsp (15 g) cornstarch. You can, however, use 1 1/2 cups (180 grams) of all-purpose flour instead, or use a store-bought 1:1 GF flour blend.
Sugar: Any granulated sweetener is fine, you can also use regular organic sugar or try Erythritol for a sugar-free version.
Milk: I used canned coconut milk because it's higher in fat. If you use any other (low-fat) milk, I recommend replacing 2-3 tablespoons with a neutral oil.
The nutrition facts include the chocolate ganache and were calculated for the gluten-free version (my flour blend) using unsweetened chocolate.
Avocado Chocolate Cake
1 piece with ganache
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.