Work. Work. Work. I’ve been sooooooooo busy.
All of it makes me crave cake, which is actually quite disappointing considering I put myself on a baking restriction. I mean the whole point of it was to learn how to control myself around things that smell like heaven. Whattttttttt.
But come on! You and I both knew that sort of thing wouldn’t last long. I mean did I really expect myself to NOT throw flour around my kitchen for an entire week? I don’t think that’s even possible.
The other day I baked my incredible black bean avocado brownies for my Godson, then pretty much devoured half the pan. Who could blame me? Those things are ridiculously fudgy and packed with healthy things. WIN!
Totally dramatic… I’m aware.
This cake? Same story, different day. Fudgy, rich with chocolate, oh-so-vegan, and made with the one and only avocado.
Just admit that you think I’m totally weird.
(But totally awesome… RIGHT?)
Here’s the funny thing though… I’m not vegan. For some reason, I find that baking vegan is an excuse to get creative in the kitchen and experiment a little bit more. And thank goodness because this cake turned out freaking delicious! Like I actually wouldn’t mind face planting into it.
See what I’m saying?
It’s addicting, moist, and perfect for any occasion. The best part is when you see jaws drop after you explain the vegan part, then tell them you put an avocado in it.
Oh and you could totally make it gluten-free too, by replacing the flour with a gluten-free all-purpose flour!
And finally if you’re wondering why it’s a birthday cake, well that’s because I put sprinkles on it. Everyone knows sprinkles make everything seem like a party.
More vegan dessert recipes to try:
Best Ever Vegan Avocado Chocolate Birthday Cake with Vegan Chocolate Ganache
An incredibly addicting and moist vegan chocolate cake made with heart-healthy avocado. It’s fudgy, rich, and topped with a delicious vegan chocolate ganache. Perfect for a birthday or anything you’re celebrating!
- 3 oz good-quality vegan chocolate
- 2/3 cup freshly brewed coffee
- 1 1/2 cups all-purpose flour (or sub gluten free all purpose flour)
- 1/4 cup granulated sugar (or coconut sugar)
- 1/2 cup packed dark brown sugar or coconut sugar
- 1/2 cup unsweetened cocoa powder (I use Ghiradelli)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted and cooled coconut oil (or sub vegan butter or you can also use extra virgin olive oil -- but cake might have a slight olive oil flavor)
- 1/2 large very ripe avocado, mashed
- 1 1/2 teaspoons vanilla extract
- 3/4 cup light coconut milk (or almond milk)
- 1/2 cup vegan chocolate chips (I get mine at Whole Foods)
- For the vegan ganache:
- 6 oz vegan chocolate, chopped
- 1/4 cup light coconut milk, plus more if necessary
Grease 12-cup bundt cake pan with whatever oil you have on hand. I usually use olive oil. Preheat oven to 350 degrees F.
Place a small saucepan over low heat and add in 3 oz of good-quality vegan chocolate and freshly brewed coffee. Whisk until chocolate is completely melted, then remove from heat and set aside to cool.
In a large bowl, whisk together flour, both sugars, cocoa powder, baking soda, and salt; set aside.
In a separate large bowl, beat together mashed avocado, oil, and vanilla extract until smooth. Whisk in cooled chocolate and your milk of choice. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in 1/2 cup vegan chocolate chips. Your cake batter should be pretty thick. If it's too thick, add in an extra tablespoon or two of milk.
Pour batter into prepared bundt pan and smooth top. Bake for 35-45 minutes or until tester inserted into center comes out almost clean, with just a few crumbs attached. Let cool in pan an hour on a wire rack before flipping over and transferring to wire rack to finish cooling completely.
To make vegan chocolate ganache: In a small saucepan over medium-low heat, add in coconut milk and chopped chocolate. Watch carefully and whisk until chocolate is completely melted. If you want a thinner ganache, add in more coconut milk. Let stand for a few minutes then immediately spoon ganache over cake. Top ganache with sprinkles, more chocolate chips, nuts, or another topping of choice.
Cut into 12 slices and serve immediately!
Most dark chocolate is vegan, so look for that when you read the ingredients. I always go for about 60-70%.
You can find good quality vegan chocolate chips online or at Whole Foods. Make sure you use a large, ripe avocado.
If you use coconut milk, the cake may have a very slight coconut flavor, which is really delicious! You could also fold a 1/2 cup of unsweetened coconut into the batter.