- 3 cups whole wheat flour
- 2⁄3 cup cacao powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups unsweetened non dairy milk
- 2 tablespoons apple cider vinegar
- 1 3⁄4 cups coconut sugar
- 2⁄3 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1½ cup medjool dates, pitted
- 1¼ cups non dairy milk, divided
- 1 tsp salt
- 1 tsp vanilla
- 3 cups avocado, smashed
- 2 cups T-Sugar Icing Sugar Mill (powdered sugar)
- ½ cup cacao powder
- ½ tsp salt
- ½ tsp vanilla extract
- Preheat oven to 350, and spray two 8 or 9 inch cake pans with nonstick spray.
- In a large bowl combine your whole wheat flour, cacao powder, baking soda and salt.
- In a medium sized bow whisk together your nut milk and apple cider vinegar until frothy. Once it's frothy whisk in your coconut sugar, coconut oil and vanilla extract.
- Slowly pour your liquid mixture into your flour mixture, whisking or stirring until it is well combined.
- Divide your batter evenly into two cake pans and bake for 25 minutes. After baking allow cakes to cool completely in cake pans before icing.
- While your cakes are baking and cooling, make your salted date caramel filling and avocado chocolate buttercream icing. Begin by heating your pitted dates and 1 cup nut milk in a pot over high heat until boiling. Once boiling, take off heat and pour the contents of your pot into a high speed blender or food processor.
- Add the extra ¼ cup nut milk, salt, and vanilla and blend until smooth. Then transfer your salted date caramel to the refrigerator to cool.
- Next, add your smashed avocado to a high speed blender or food processor. Blend until super super smooth. Add your T-Sugars Icing Sugar Mill gourmet powdered sugar, cacao powder, salt, and vanilla to your smooth avocado and blend until well combined. Set aside.
- When all elements are cooled, begin assembling the cake. Start by removing cakes from cake pans. Add a layer of salted date caramel on top of one of your cakes, top with your second cake, and cover the whole cake with a thick layer of avocado chocolate butter cream. Decorate in whatever style you want. EAT UP.
It’s sort of ironic that as a food and health blogger my two favorite foods are french fries and chocolate cake (not necessarily in that order). But I guess that’s why my tagline is celebrate health-ier, because I didn’t want to give up my chocolate cake and french fries in my pursuit of health. So here we are, at the corner of chocolate cake and healthy foods. AND I’M SO EXCITED I CAN HARDLY SPEAK. But I will do my best to find my words and type them to you. Because chocolate cake deserves words, and you deserve chocolate cake.
So what makes this chocolate cake healthy?
- The cake and filling are refined sugar free.
- It’s VEGAN.
- The cake is made with whole wheat instead of regular all purpose flour.
- The icing is made with AVOCADOS. (But you’d never know by tasting it.)
- The caramel filling is made with DATES instead of butter and sugar.
- It’s dairy free.
The best part of any cake is the icing. If you disagree, you can leave. JUST KIDDING. Wait come back! We can still be friends. But really, the icing is where it’s at. Especially on this cake. Because this cake has healthy fats (aka. avocados) hiding in the icing. AND it’s made with T-Sugars Icing Sugar Mill gourmet powdered sugar. It’s legit so delicious and gourmet. And this is where the health-ier part comes into play, because the rest of the cake is refined sugar free so adding a bit of refined sugar to the icing is totally acceptable. Plus, the icing is important. You really gotta go there in flavor and texture. Since we already replaced the egg and milk in the buttercream icing with avocado, you gotta keep that texture and flavor right with this amazing T-Sugars Icing Sugar Mill gourmet powdered sugar. Plus, it comes in the cutest ‘lil container that allows you to sprinkle/dust powdered sugar all over the top of your cake. ‘Cause you’re worth it.
Here’s the other thang about this PERFECTLY sweet and chocolatey cake… the actual cake batter itself is made with coconut oil. Coconut oil is a great healthy fat, but it hardens when it gets cold. So that means that if you put your cake in the refrigerator to store it, the cake will harden. But that’s nothing that 20 seconds in the microwave can’t handle. Once it heats back to room temp or warmer, the cake will be spongy and moist once again.
So basically this cake is everything I’ve ever dreamed of and more. It’s not sicky sweet, but it does taste like cake should taste. It won’t leave you feeling heavy and gross. And it’s a great health-ier option for someones birthday, or maybe even for your valentine! I really and truly believe that you will be more than happy with it if you make it at home. So please consider this my gift to you all. I love you baes. Peace, love, and chocolate cake.
DISCLAIMER: This post was made in partnership with T-Sugars. Thank you for supporting the partnerships that allow Brewing Happiness to grow and thrive. You da bomb.