I’m curious to know if I am the only person whose son has come home from a friends house and found his mom standing on the dining room table taking pictures of food? I think the first time that this happened he didn’t even say a word and just walked upstairs. As the weeks have passed, he has become more comfortable with finding mom on chairs/tables/stools with the blinds pulled open as far as they will go. In fact, the other day he offered to hold up my reflective board. I was amazed! So amazed in fact that when I started to plan our Sunday night family dinner, I thought I would reward him with a delicious chocolate cake. But it couldn’t be just ANY chocolate cake, it had to be one that would be non-vegan, teenage boy approved. Done.
I almost feel guilty not letting him in on the secret ingredient in the icing. This icing is so chocolatey and delicious that you would never know the base of it is made from avacados. We will keep that between us for now.
So I love avacados in that they are this beautiful green. That they are so good for you. That they are versatile and can be used as many baking substitutes. What I don’t like…is the taste and texture of an avacado alone. I just cannot do it. I have tried more than a couple of times to crack open a fresh avacado and to add a little sea salt and go to town. Nope. It is just not going to happen. Now – give me some guacamole and chips – sure. Make me Choco-Avacado Icing to – um, yes. The plain old avacado, I will conquer. Not today, but I will one day learn to love this pretty green food.
The Dark Chocolate Cake is dense, moist and even has a tiny bit of crispy-ness to the crust. Using almond flour, it has just a hint of nuttiness which compliments the dark chocolate goodness. I prefer to make my own almond flour, using a coffee bean grinder and raw almonds, but of course you can purchase this in most supermarkets as well.
Both the cake itself and the Choco-Avacado Icing are mixed to perfection using cacao with agave or maple syrup to add just the right touch of sweetness. Before becoming vegan, I think I had the same one container of cocoa powder in my cabinet for oh, a year or two. Now it feels like I am purchasing cacao on a monthly basis! Wonder if there is an automatic renewal service out there? Wouldn’t that be a thing!?
For now, I am just enjoying this strangely satisfying moment – witnessing firsthand my stubborn teenage son having an open mind moment and embracing his crazy mom and her crazy food habits. And of course, I will sneak him delicious vegan Dark Chocolate Cake as often as possible.
- 3 cups almond flour
- ½ cup cacao powder
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 4 Tbs unsweetened applesauce
- 4 Tbs apple cider vinegar
- 2 large avacados, pitted and flesh scopped out of peel
- 6 Tbs cacao powder
- ⅓ cup agave
- 1 tsp vanilla extract
- Dash of sea salt
- Preheat oven to 325 degrees. and prep a springform pan with either
- grease or parchment paper to cover the bottom
- If needed, in a small saucepan over low heat - melt coconut oil
- In a medium bowl, combine maple syrup, coconut oil, vanilla
- extract and applesauce
- In a separate bowl, mix together all dry ingrediens - almond flour,
- cacao powder, baking soda and cinnamon
- Pour mixture of wet ingredients into the bowl of dry ingredients
- and mix well
- Add in the apple cider vinegar and mix well once more
- Pour mixture into your prepared springform pan and bake at 325
- degrees for approximately 30 minutes. Test by sticking a fork into
- the middle of the cake. If it comes out clean, it is done and if it has
- any cake mix on it, bake for additional time
- Once baked completely, remove and let cool completely
- Prepare frosting while the cake continues to cool by combining
- all frosting ingredients in a food processor or blender, and mixing
- until smooth
- Once cake has cooled, frost and store in refrigerator until serving
- Keep any leftovers cool in the refrigerator as well