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Vegan Chocolate Avocado Cake

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Vegan Chocolate Avocado Cake is a rich, moist chocolate cake made without eggs or dairy, using creamy avocado for natural moisture and texture. It’s a decadent, plant-based dessert that satisfies any chocolate craving.

Ingredients

  • 1 ripe avocado (about 1/2 cup mashed)
  • 1 1/2 cups all-purpose flour (or gluten-free 1:1 flour blend)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup cane sugar or coconut sugar
  • 1 cup unsweetened plant-based milk (almond, soy, or oat)
  • 1 tbsp apple cider vinegar or white vinegar
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil or neutral oil (optional)
  • 1/2 cup vegan chocolate chips or chunks (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf cake pan with parchment paper.
  2. In a small bowl, mix plant-based milk and vinegar. Let sit for 5–10 minutes to curdle.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a blender or food processor, blend avocado, sugar, vanilla, and the vegan buttermilk mixture until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until just combined. Add oil if using for extra richness.
  6. Fold in vegan chocolate chips or chunks if desired.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Frost with vegan chocolate frosting or dust with powdered sugar before serving.

Notes

  • Avocado adds moisture and richness without affecting flavor.
  • Use any plant milk like almond, soy, or oat.
  • Skip the oil for an oil-free version — the avocado provides enough fat.
  • Double the recipe for a layered cake or bake into cupcakes.

Nutrition

Find it online: https://thefamilycooking.com/vegan-chocolate-avocado-cake/