This amazing, rich dark chocolate cake has been a staple of mine for the past three years, and I have made it for my sister’s birthday, my mom’s birthday, and my birthday throughout the years (yes, I make my own birthday cake)! This cake is by far one of richest, most decadent cakes I’ve ever tried, and all of my friends could not believe that it was vegan and refined sugar free! It also is relatively easy to make, and is healthy enough that in all honesty, you could actually eat cake for breakfast!
 
 
This recipe is also a combination of recipes from Veggie Primer and Wife Mama Foodie, with a few little twists! Okay, now on to the recipe!
 
Cake:

• 2 cups all purpose flour
• ½ cup raw cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp pink hymilanian salt
• ½ cup melted, cooled coconut oil
• 1 medium to large hass avocado, mashed
• 1 cup pure maple syrup
• 1 cup almond milk, or plant milk of choice
• ½ tbsp apple cider vinegar or lemon juice 
• 2 tsp vanilla extract

 
Frosting:

• 2 large ripe avocados
• ½ cup raw cacao powder
• ½ cup maple syrup
• a pinch of salt

 
Toppings:

• raspberries (my personal favorite)
• any other berry (like strawberries, blueberries, etc)
• coconut flakes (also delicious)
• or anything you like with a whole lotta chocolate

 
Procedure

1. Preheat oven to 325F.
2. Using two 8 inch, standard cake pans, grease the pans with coconut oil. Layer parchment paper cut to the circumference of pans on top of the oil. Place another layer of coconut oil on top of the parchment to seal the parchment paper down, and really make sure it does not stick. Set aside!
3. In a large bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt)
4. In a separate bowl, mix together the wet ingredients (almond milk, coconut oil, avocado, maple syrup, apple cider vinegar, vanilla extract).

Pro-tip: make sure the avocado is really, REALLY mashed, so I would recommend using a blender or food processor, or just being really aggressive (whatever floats you boat), because we don’t want any avocado chunks in our cake!

1. Make a well in the dry ingredients, and gently fold in the wet ingredients until just combined.
2. Distribute the batter between two pans evenly.
3. Bake both cakes on the center rake of your oven for around 20 minutes, or until it is set and a toothpick comes out clean!
4. Allow cakes to cool in pans on a cooling rack!

Frosting Time!

1. In a food processor, (highly recommend a food processor, not a blender) add all frosting ingredients (avocado, maple syrup, salt, and cocoa powder).
2. Blend until smooth and creamy. Make sure to taste it, and adjust sweetness to suit your taste buds, because this makes quite a dark chocolate frosting!

Assembly:

1.  Once the cakes have cooled, gently flip the first cake onto a plate or your serving piece of choice!
2. Frost the top of the cake and add whatever fruit, berries, or toppings of you choice!
3. Flip the second cake layer, and frost that layer on top and add the remaining toppings!

Enjoy!
 
Original Recipes:
Frosting: http://veggieprimer.com/dark-chocolate-avocado-frosting/
Cake: http://www.wifemamafoodie.com/vegan-chocolate-cake-with-whipped-ganache/
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