Hot Fudge Chocolate Avocado Cake
Hot Fudge Chocolate Avocado Cake- made with whole grain flour, coconut sugar and ripe avocado, you’d never guess this sinful dessert is vegan and oil-free!
Happy Valentines Day! You didn’t think I’d forget to share something chocolate with you, did you?
No way, Jose. If you’re like me then you have to have chocolate today. It’s like a tradition. One that also carries through every other day of the year, but who’s counting?
I might be sharing this a little late considering most of you probably already have plans for tonight. But honestly the ingredient list for this is so basic, it’s possible that you already have everything you need.
This Hot Fudge Cake comes together with a simple combination of spelt flour, cocoa powder, coconut sugar and ripe avocado. In fact, avocado is the only fat in the entire recipe which makes this chocolatey deliciousness oil-free to boot.
Now I know I have many readers who eat gluten-free. I have not forgotten about you! I did test this with oat flour and it was good. Not as good as the spelt flour version, though.
When you go to the make this cake, you might be a little weirded out by the fact that you have to pour hot water over the top of the cocoa powder and sugar mixture. It’s totally normal, and it’s what creates the gooey chocolate hot fudge underneath.
Overall this makes for a simple, yet decadent dessert with a little bit of nutrition hiding inside. It’s the perfect chocolate treat to whip up for someone you love.
Just don’t forget the vanilla ice cream and strawberries! They’re kind of a necessity.
Hot Fudge Chocolate Avocado Cake
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 and 1/4 cup coconut sugar, divided
- 1/2 cup cocoa powder, divided
- 1 cup spelt flour (or oat flour*)
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup non-dairy milk
- 2 teaspoons vanilla extract
- 1/3 cup avocado (about 1 small ripe avocado)
- 1 and 1/4 cups hot water (or coffee)
- strawberries and dairy-free vanilla ice cream for serving
Preheat the oven to 350°F then lightly grease an 9 x 9” baking dish.
In a small bowl, combine 1/2 cup coconut sugar and 1/4 cup cocoa powder. Whisk together and set aside.
In a large bowl, combine 1/4 cup cocoa powder, 1 cup spelt flour, 3/4 cup coconut sugar, 1 and 1/2 teaspoons baking soda, and salt. Whisk together and set aside.
In a blender, combine 1/2 cup milk, 2 teaspoons vanilla, and 1/3 cup avocado. Blend for about 5 seconds, until smooth. It’s okay if there are a few bits of avocado that are unblended. Pour the wet ingredients into the large bowl and fold together until well-combined. The batter will seem very dry, that’s normal, just keep folding until all of the flour has been incorporated.
Transfer the batter to the greased baking dish. Use a spatula to smooth out along the bottom, then sprinkle the sugar and cocoa mixture from the small bowl over top. Pour hot water evenly over the top layer so that all of the cocoa powder/coconut sugar mixture is covered. Do not stir.
Bake for 30-35 minutes then remove and allow to cool for at least 15 minutes. Serve warm with hot fudge on the bottom of the cake, dairy-free ice cream and strawberries.
*I did test this with oat flour and it was good. Not as good as the spelt flour version, though. The texture is better with wheat flour so I recommend using that if you can have it.
Recipe minimally adapted from Gimme Some Oven
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!