Last week, it was Amir’s birthday, so we turned on the celebrations throughout the week and over the weekend!
Amir, like most of my family, is a real chocoholic, and requested everything chocolate when I asked him what he wanted me to make.
Anyway, along with brownies and chocolate tart, I made him this healthier, fudgy vegan Chocolate Avocado Cake, topped with Chocolate Ganache, just for good measure…
The cake itself contains two veggies (well, I guess avocado is technically a fruit!) in avocado and courgette, so in my book that makes it healthy enough to eat for breakfast. Especially when it’s topped with berries…
Anyway, regardless of whether you eat it for breakfast, dinner, dessert or all of the above, it is a much healthier twist on a classic chocolate cake recipe.
It is, of course, dairy-free and vegan, with the avocado replacing the fat and coconut yoghurt and courgette adding some moisture. Of course, if you’d like a more “typical” tasting cake, you can switch out the avocado and replace it with butter, or even coconut oil.
However, for me, the avocado helps to create that delicious, fudgy texture which is reminiscent of brownies for me.
Of course, you all know that I am not one to cut back on chocolate! So, this cake is topped with a silky, thick vegan chocolate ganache.
The ganache – oh, the ganache! – adds that rich decadence to the cake, without any of the heaviness of cream. While I create this version with coconut milk (the rich, thick part in full-fat tinned coconut milk), you can use soya cream, for a lower fat version or if you struggle with too much coconut.
I added the beautiful summer berries for decoration, but you can easily leave these out, if you’d prefer. Perhaps you could add an Autumnal spin with figs, or keep it simple and decorate with edible flowers!
However you choose to decorate this cake, I hope you enjoy it!
Vegan Chocolate Avocado Cake With Chocolate Ganache
- Creates one 20cm cake
- For the wet ingredients –
- 200g dark chocolate, finely chopped
- 2 tbsp coconut oil
- 150g coconut yoghurt (I used chocolate Co-Yo)
- 1 1/2 large, ripe avocados, pitted
- 6 tbsp hazelnut milk
- 5 tbsp maple syrup
- 3 tbsp hazelnut butter
- 1.5 tsp vanilla paste
- 1 tsp apple cider vinegar
- For the dry –
- 1 cup spelt flour
- 1/2 cup cacao powder
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 large courgette, grated
- 1/4 tsp salt
- For the ganache –
- 200ml full fat tinned coconut milk (can use soy cream for lower fat)
- 200g dark chocolate, finely chopped
Start by preheating your oven to 160C, then line a springform baking tin with baking paper.
Melt together the coconut oil and dark chocolate in a bain marie, stirring until smooth. Stir in the coconut sugar (this just allows your mix to be smoother) and set aside.
Place the avocados, coconut yoghurt, hazelnut milk and butter, maple syrup, vanilla and ACV into a blender. Pour in the melted chocolate mixer and blend completely smooth, scraping down the sides as you go.
Stir together your flour, cacao, baking powder, bicarbonate of soda and salt. Fold in the chocolate mixture, then the grated courgette until combined.
- Now, test your mixture for the perfect consistency – it should just drop off the spoon (soft dropping consistency) when held. If it is too dry, add a tablespoon or so more of milk. Too wet and add a tablespoon or so of flour.
- Spoon into the prepared baking tin and bake for 45-60 minutes, or until no longer wobbly in the middle – it’s important that you don’t overbake as it doesn’t cook like a normal cake! Set aside to cool.
- Once cool, make your ganache. Gently (and I mean, very gently!) heat your coconut milk until warm – you don’t want it to boil, else your ganache will split! Remove from the heat, then toss in your chopped chocolate. Leave for a few minutes, then stir smooth, applying slightly more heat if the chocolate hasn’t completely melted.
- Spoon the ganache over the top of your cake, then allow to firm up (or leave melted and warm) and decorate your cake. Cut into slices and enjoy!