Double Layer Chocolate Cake with Chocolate Avocado Frosting

This is my go to chocolate cake recipe. It never fails me and everyone loves it. I made this cake for a friend’s birthday and it was a big hit. No one knew it was vegan and everyone loved the frosting. I got no complaints, so it must be good right? This double layer chocolate cake is fluffy, moist, and chocolatey. I love this recipe because it is not overly sweet like most cakes are. I’m not a huge cake fan, but I absolutely love this cake. It is perfect for birthdays or any special events. Make them into cupcakes or a rectangular sheet cake if you don’t want to worry about a double layer cake. Also, it is vegan and made with whole wheat pastry flour and coconut oil. I found this recipe in my Oh She Glows cookbook. I definitely recommend it! Don’t worry, I didn’t forget to mention the most delicious frosting ever!!! The chocolate avocado frosting is to die for. It’s so rich and creamy, and not overwhelming like some frostings can be. Avocados are seriously magical. This is the healthiest frosting ever! Again, I’m not a huge fan of frosting, but this one is finger-lickin’ good! Basically, you gotta try this cake. I love love love it because it’s so so delicious! Double Layer Chocolate Cake with Chocolate Avocado Frosting Double Layer Chocolate Cake with Chocolate Avocado Frosting Double Layer Chocolate Cake with Chocolate Avocado Frosting Had to get a group picture with the beautiful cake before we devoured it!12640334_10153320776147765_2702954090362542592_oDouble Layer Chocolate Cake with Chocolate Avocado FrostingDouble Layer Chocolate Cake

2 cups unsweetened plain almond milk (or any non-dairy milk)
2 Tbsp apple cider vinegar or white vinegar
1 1/2 cups natural cane sugar (or granulated cane sugar)
2/3 cup melted coconut oil
2 Tbsp pure vanilla extract
1 cup whole wheat pastry flour
2 cups all-purpose flour
2/3 cup cocoa powder (sifted)
2 tsp baking soda
1 1/4 tsp fine-grain sea salt
1/2 tsp ground cinnamon

(Frosting recipe at the bottom of page)

Pre-heat oven to 350 degrees F. Lightly grease two 8 or 9 inch cake pans and line the base with a circle of parchment paper. If making cupcakes, line a cupcake tin with paper liners.

In a medium bowl, stir together the milk and vinegar. Set aside for 2 minutes. This combo makes the vegan buttermilk.

Add the sugar, oil, and vanilla to the bowl with the milk. Whisk to combine.

In a large bowl, whisk together the pastry flour, all-purpose flour, cocoa powder, baking soda, salt, and cinnamon until combined.

Pour the milk mixture over the flour mixture and beat with a hand mixer until smooth.

Divide the batter evenly between the two cake pans and smooth out the tops. Bake for 30-35 minutes, rotating the pans halfway through to ensure even baking. If making cupcakes, bake for 17-23 minutes. If making a rectangular cake, bake for 30-35 minutes. The cake is done when it slowly springs back when touched and a toothpick comes out clean. Place pans on the cooling rack for 15-20 minutes. Now slide a butter knife around the cake to loosen the edge. Gently and carefully invert the cakes onto a cooling rack. If making cupcakes, let them cool in the pan for 5-10 minutes, then gently lift them out and transfer to a cooling rack. Let it cool completely (about 45 minutes more).

Once cakes are completely cooled, place a piece of parchment paper on top of a cake stand. Place one layer of the cake on the center of the paper. With a serrated knife, trim the top of that layer so it is flat and level. Spread a layer of frosting on top. Place the second layer on top and gently push down so it sticks to the frosting.

Continue frosting the rest of the cake. You can garnish the cake with shaved chocolate. Remove the parchment from underneath the cake. Leftover cake will stay fresh wrapped in plastic wrap or tin foil at room temperature or in the refrigerator for 3-4 days.

*Remember to cool the cake completely before frosting. You can make the cake the day before to save time. Just make sure to wrap the cake up in plastic wrap once it’s cooled so it stays fresh.

Chocolate Avocado Frosting

2 large ripe avocados, pitted
6 Tbsp unsweetened cocoa powder, sifted
5-6 Tbsp pure maple syrup
2 tsp pure vanilla extract
Pinch of salt

In a food processor, process the avocado until mostly smooth. Add the rest of the ingredients and process again until smooth, scraping down the bowl as needed.

Transfer to the fridge until ready to use. The frosting will keep in an airtight container in the fridge up to 3 days. I recommend making the frosting the day of or the day before frosting your cake.


(Recipe adapted from Oh She Glows)

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