Super Healthy Banana Avocado Chocolate Cake | Vegan
A plant-based recipe that is super healthy and delicious!Chocolate vegan cake, filled with fresh bananas, covered with a fantastic raw banana avocado frosting for a more chocolatey flavor.Completely vegan and mostly whole food, this is one healthy dessert that you can enjoy guilt-free. Super high in micronutrients and no empty calories!
Ingredients
For the Chocolate Vegan Cake (8-inch)
- 2 cups whole wheat flour
- 3 tsp baking powder
- ¼ tsp baking soda
- 3 tbsp shredded coconut
- 2 tbsp cocoa powder
- 5 tbsp brown sugar
- 1 tsp vanilla extract
- 1 orange juiced or ½ cup freshly squeezed orange juice
- 1 cup water
- 1 tbsp flaxseed oil, optional
For the Syrup
- 1 cup water
- 1 tbsp cocoa powder
- 2 tbsp brown sugar
- ½ tsp vanilla extract
For the Filling
- 3 bananas cut lengthwise
For the Chocolate Banana Avocado Frosting
- 1 large avocado
- 2 large bananas
- 1 cup raw cashews soaked for 1 hour
- 20 regular pitted dates soaked
- 1 ½ tbsp cocoa powder
- 1 tsp vanilla
- 2 oz dark chocolate melted, dairy-free
Instructions
- For the Chocolate Vegan Cake
- Preheat the oven to 180°C ( 350°F).
- In a large bowl mix the dry ingredients (whole wheat flour, baking powder, baking soda, shredded coconut, cocoa powder, and brown sugar).
- Stir in the orange juice, water, vanilla, and flaxseed oil. Whisk everything together.
- Line an 8-inch (20-cm) round cake pan bottom with parchment paper and pour the mixture in it.
- Bake for about 30-35 mins.
- Allow it to cool on a baking rack before cutting.
- For the Syrup
- Place all ingredients for the syrup in a saucepan and heat for about 5 mins. Stir constantly. Set it aside to cool.
- For the Chocolate Banana Avocado Frosting
- Soak the cashew for 1-2 hours.
- Put all ingredients for the frosting in a food processor, together with the melted dark chocolate and blend until smooth.
- Refrigerate for an hour.
- Assembling the Cake
- Cut the chocolate vegan cake into two even parts. Place the bottom cake layer on a serving plate.
- Spread the syrup evenly on the two layers. You can gently make small holes with a fork so the syrup absorbs better.
- Then spread part of the chocolate banana avocado frosting on top of the bottom cake layer and carefully cover with the lengthwise cut bananas. Spread more of the chocolate banana avocado frosting over the bananas and gently top with the upper cake layer.
- Generously cover the top and the sides of the cake with the other half of the chocolate frosting.
- Decorate with round cut bananas and whole cranberries.
- Drizzle with melted dairy-free dark chocolate on top and enjoy!
- Store in the refrigerator.
Nutrition
Serving: 1gCalories: 243kcalCarbohydrates: 46gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gSodium: 159mgFiber: 6gSugar: 21g