What’s great about this hot fudge chocolate avocado cake is that the ingredient list is so basic, you probably already have everything you need. It’s chocolatey, it’s gooey and oh-so-easy to make. Serve it warm with vanilla ice cream and you’ve got all the love you need for Valentines Day right there in a bowl.
Vegan Hot Fudge Chocolate Avocado Cake Ingredients
Flour- I have tested this cake with spelt flour and all-purpose flour with good results. You can use GF all-purpose to make the recipe gluten-free.
Coconut Sugar- You don’t have to use coconut sugar. I personally enjoy the caramel flavor and like that it has a lower glycemic index but any granulated sugar will work.
Baking Soda and Salt- Baking soda leavens the recipe (helps the cake rise) and the salt balances out the sweetness. If you’re sensitive to salt you can reduce it to 1/4th teaspoon.
Avocado- We are using avocado in place of oil to sneak in healthy fats. You want to make sure your avocado is ripe but not overly ripe. If it’s too ripe you will taste it in the cake but if it’s just soft enough then the flavor will blend seamlessly, I promise!
Milk- Any kind of milk will work here. I tend to go for soy milk to add protein.
Vanilla Extract- Just a hint of vanilla to make it extra special.
Hot Water- You can use hot water or hot coffee (whichever you prefer). This step is what makes the cake hot fudge…YUM.
How to Make Hot Fudge Chocolate Avocado Cake
Grease a 9×9″ baking dish.
Combine part of coconut sugar and cocoa powder in a small bowl.
Combine sugar, flour, cocoa powder, baking soda and salt in a large bowl.
Blend avocado, milk and vanilla in a blender, until smooth. Pour into the large bowl and stir until a thick batter forms. Transfer the batter to the baking dish.
Sprinkle cocoa powder and sugar mixture over the batter. Pour hot water over top.
Bake for 30 minutes. Allow to cool a bit. Serve warm and enjoy!
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.
berries and dairy-free vanilla ice cream, for serving
Instructions
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 flour, 3/4 cup coconut sugar, 1 teaspoon baking soda, and ½ teaspoon 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. 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.
Notes
Nutrition Facts are an estimate and will vary depending on the specific ingredients you choose. *I have tested this cake with spelt flour and all-purpose flour with good results. You can use GF all-purpose to make the recipe gluten-free.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!