A mud-cake that's free from gluten, refined sugar and 100% plant-based...how is that even possible? The addition of one of our favourites; avocado, of course. Avo isn't just for guac and smashing on toast! The creaminess of the fruit makes it just the perfect thing for a decadent but healthy dessert.

Ingredients

Avocado Chocolate Cake

• 3 cups Gluten Free all-purpose flour (a mixture of rice and oat)
• 5 tbsp. Loving Earth Cacao Powder
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1/4 cup Loving Earth Cold Pressed Coconut Oil
• 1 ripe avocado, mashed
• 1.5-2 cups water
• 80g Loving Earth Dark Chocolate, melted
• 2 tbsp. white vinegar
• Pinch salt
• 2 tsp. vanilla extract
• 1.5 cups Loving Earth Coconut Sugar

Avocado Chocolate Frosting

• 2 avocados, mashed
• 1/4 cup maple syrup
• 40g Loving Earth Dark Chocolate or other Gluten Free Chocolate Varieties.
• 5 tbsp. cacao powder  

Method

1. Preheat the oven to 175 degrees, grease two round cake pans.
2. In a large bowl, whisk the dry ingredients together.
3. In another bowl, whisk all the oil, avocado, water, melted chocolate, white vinegar. Once combined, stir through the sugar, pinch of salt and vanilla.
4. Pour the avocado mixture into the flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two round pans for 30-40 minutes.
5. Remove the chocolate cake layers from the oven. They should be done when a skewer inserted comes out clean. Allow cakes to cool pans, turn out after 15 minutes to cool completely.
6. While the cake cools, combine all the frosting ingredients in a high-speed blender and beat until combined and whipped.
7. Add a layer of frosting on the first layer of the cake, then layer the second cake on top. Spread the remainder of the frosting on top of the cake and around the sides. Slice and serve.

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