If I had to pick my favorite type of dessert it would definitely have to be cake. If there is vegan cake on the menu, it is hard for me to turn down a slice. When I bake a cake it is usually for a special occasion or celebration. Having a whole cake in the house is just too tempting for me. I didn’t plan on sharing this Vegan Mexican Chocolate Avocado Cake recipe until next month, but I decided to make the recipe last weekend when my friend asked me to bring over dessert. How can I say no to a dessert request? I decided to bring this Vegan Mexican Chocolate Avocado Cake which I think was a good choice.
This was my first time baking with avocado and I wasn’t sure if the cake would have a slight avocado taste. The avocado flavor doesn’t come through; instead the avocado acts as a fat and you don’t need that much oil for the cake. You just want to make sure that the avocado is completely mashed before adding it to the batter.
The cake has both unsweetened coco powder and melted Mexican chocolate. I love using Taza Mexican Chocolate, but any high quality dark chocolate will work. Ibarra Mexican Chocolate is vegan-friendly too! No one will even be able to detect that this cake is naturally vegan. No weird vegan egg substitutes are required for this recipe. All this cake needs is a little of of vinegar baking powder and baking soda to act as the eggs.
After the cake has completely cooled and frosted I like to store the cake in the fridge, especially in this hot summer weather. As I was photographing the cake, the frosting started to melt. I simply decorated the cake with fresh blackberries because they are my favorite and in season right now. Blackberries are also a popular fruit in Mexican dessert recipes and their flavor pairs nicely with the chocolate.
I hope that you enjoy this Vegan Mexican Chocolate Avocado Cake as much as my family and friends did! If you make the cake be sure to leave a comment or tag #thymeandlove on Instagram. I love seeing that you have been making!
For the Cake:
For the frosting:
For the frosting:
Recipe adapted from here.