Print

Creamy Vegan Chocolate Cake Recipe with Easy Avocado Frosting

creamy vegan chocolate cake - featured image
Print Recipe

A moist and decadent vegan chocolate cake topped with a rich, silky avocado-based frosting that is creamy and fresh without the heaviness of traditional buttercream.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • ½ cup (120ml) vegetable oil (neutral flavor, e.g., light olive oil or sunflower oil)
  • 1 cup (240ml) unsweetened almond milk or any plant-based milk
  • 2 medium ripe avocados, peeled and pitted
  • 1 ½ cups (180g) powdered sugar, sifted
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, avoiding overmixing.
  5. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release air bubbles.
  6. Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. In a food processor, blend the avocados, powdered sugar, cocoa powder, vanilla extract, lemon juice, and salt until silky smooth. Scrape down the sides as needed.
  9. Place one cake layer on a serving plate and spread a generous amount of avocado frosting on top.
  10. Add the second cake layer and cover the top and sides evenly with the remaining frosting.
  11. Chill the assembled cake for 15 minutes before slicing for a neat finish.

Notes

Do not overmix the batter to keep the cake light and fluffy. Use ripe but not overripe avocados for the frosting to achieve the best texture. Chill the frosting if it feels too soft before spreading. Use Dutch-processed cocoa powder for a richer flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze slices for up to 2 months.

Nutrition

Keywords: vegan chocolate cake, avocado frosting, plant-based dessert, dairy-free cake, easy vegan cake, healthy chocolate cake

Find it online: https://twinkletaste.com/creamy-vegan-chocolate-cake-recipe-with-easy-avocado-frosting/