A super delicious vegan chocolate cake that is fudgy, creamy and moist! and the best of all is that it doesn't have sugar so you can eat it as much as you want without feeling guilty! A super tasty, healthy, vegan and gluten-free chocolate cake!
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Preheat oven to 375 degrees F, place almonds on a large baking sheet and bake for 10 minutes.
In the meanwhile, whisk flax seed and water in a small bowl and set aside. The mixture will gelatinize.
In a food processor, add avocado, dates, milk, cacao powder, vanilla extract, baking powder and salt. Add roasted almonds and flax seed mixture. Process on High until smooth, about 4 – 5 minutes, scraping mixture off the walls.
Reduce oven temperature to 350 degrees F and spray 9″ pie dish, a spring form or a non-stick tart pan with cooking spray. Pour batter into prepared baking dish and smooth with spatula. Bake for 30 minutes or until a toothpick inserted comes out clean.
While cake is baking, make the frosting by adding the Frosting ingredients to a food processor (use the same bowl, no need to rinse) and processing until smooth.
Remove cake from the oven and let cool for 20 – 30 minutes or till a room temperature. Add frosting on top and smooth with spatula. Add your favourite toppings.
Storage Instructions: Refrigerate covered for up to 3 – 4 days or freeze for up to 3 – 4 months. Thaw on a counter or in the refrigerator overnight.
Notes
*You can use almond meal or flour and roast it the same way as almonds, just make sure to watch closely not to burn. Baking time might be less. **I highly recommend looking into buying cacao powder, which is healthier and less processed than traditionally used cocoa powder.
By VeggieSouls
