Hot Fudge Chocolate Avocado Cake
You can never have too many dessert recipes, so give Hot Fudge Chocolate Avocado Cake a try. This recipe serves 8 and costs 84 cents per serving. One portion of this dish contains roughly 6g of protein, 10g of fat, and a total of 313 calories. If you have water, coconut sugar, salt, and a few other ingredients on hand, you can make it. 34 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Making Thyme for Health. Overall, this recipe earns a not so super spoonacular score of 32%. Users who liked this recipe also liked Chocolate Avocado Hot Fudge Cake, Savannah Chocolate Cake with Hot Fudge Sauce, and Chocolate Pound Cake with Hot Fudge Sauce.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1/3 cup avocado (about 1 small ripe avocado)
1 1/2 teaspoons baking soda
1/2 cup cocoa powder, divided
1 1/4 cup coconut sugar, divided
1/2 cup non-dairy milk
1/2 teaspoon salt
1 cup spelt flour (or oat flour*)
2 teaspoons vanilla extract
strawberries and dairy-free vanilla ice cream for serving
1 1/4 cups hot water (or coffee)
Equipment:
baking pan
oven
bowl
whisk
blender
spatula
Cooking instruction summary:
Preheat the oven to 350F then lightly grease an 9 x 9 baking dish. In a small bowl, combine 1/2 cup coconut sugar and 1/4 cup cocoa powder. Whisk together and set aside. In a large bowl, combine 1/4 cup cocoa powder, 1 cup spelt flour, 3/4 cup coconut sugar, 1 and 1/2 teaspoons baking soda, and salt. Whisk together and set aside. In a blender, combine 1/2 cup milk, 2 teaspoons vanilla, and 1/3 cup avocado. Blend for about 5 seconds, until smooth. Its okay if there are a few bits of avocado that are unblended. Pour the wet ingredients into the large bowl and fold together until well-combined. The batter will seem very dry, thats normal, just keep folding until all of the flour has been incorporated. Transfer the batter to the greased baking dish. Use a spatula to smooth out along the bottom, then sprinkle the sugar and cocoa mixture from the small bowl over top. Pour hot water evenly over the top layer so that all of the cocoa powder/coconut sugar mixture is covered. Do not stir. Bake for 30-35 minutes then remove and allow to cool for at least 15 minutes. Serve warm with hot fudge on the bottom of the cake, dairy-free ice cream and strawberries.
Step by step:
1. Preheat the oven to 350F then lightly grease an 9 x 9 baking dish.
2. In a small bowl, combine 1/2 cup coconut sugar and 1/4 cup cocoa powder.
3. Whisk together and set aside.
4. In a large bowl, combine 1/4 cup cocoa powder, 1 cup spelt flour, 3/4 cup coconut sugar, 1 and 1/2 teaspoons baking soda, and salt.
5. Whisk together and set aside.
6. In a blender, combine 1/2 cup milk, 2 teaspoons vanilla, and 1/3 cup avocado. Blend for about 5 seconds, until smooth. Its okay if there are a few bits of avocado that are unblended.
7. Pour the wet ingredients into the large bowl and fold together until well-combined. The batter will seem very dry, thats normal, just keep folding until all of the flour has been incorporated.
8. Transfer the batter to the greased baking dish. Use a spatula to smooth out along the bottom, then sprinkle the sugar and cocoa mixture from the small bowl over top.
9. Pour hot water evenly over the top layer so that all of the cocoa powder/coconut sugar mixture is covered. Do not stir.
10. Bake for 30-35 minutes then remove and allow to cool for at least 15 minutes.
11. Serve warm with hot fudge on the bottom of the cake, dairy-free ice cream and strawberries.
Nutrition Information:
covered percent of daily need
