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!
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.