Avocado Chocolate Fudge Cake | Real. Simple. Vegan.
- 3 tbsp flaxseed meal
- 9 tbsp water
- 2 1/4 cups whole wheat flour
- 1/4 cup cocoa
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup canola oil
- 1 1/2 cup chocolate almond milk (or any chocolate plant milk)
Avocado Chocolate Fudge Icing:
- 5-6 ripe avocados
- 2 cups icing sugar (powdered sugar)
- 4 tbsp coconut oil
- 1/2 cup cocoa powder
Preheat oven to 350℉.
In a small bowl, blend flaxseed meal and water. Set aside.
In a large bowl, stir together flour, 1/4 cup cocoa, baking powder and baking soda.
In a separate bowl, mix the flaxseed and water mixture, granulated sugar, oil and almond milk.
Blend wet mixture and dry mixture with an electric mixer for 2 minutes, scraping the sides when necessary.
Separate the batter into two round cake pans.
Bake for 30 minutes or until a knife comes out clean from the centre.
Let stand for 5 minutes then remove from pans and place on cooling rack.
Ice the top of one of the cakes when cooled. Set the other on top and ice entire cake. There is enough icing to put it on thickly.
Avocado Fudge Icing:
In a small bowl, melt the coconut oil in the microwave.
With an electric mixer, whip 5 avocados, icing sugar, melted coconut oil and 1/2 cup cocoa powder.
If your icing is too thick, add the 6th avocado.