Vegan Chocolate Cake with Avocado and Raspberries

Name: Vegan Chocolate Cake with Avocado and Raspberries - Elena J.
Ingredients: 200 grams wholemeal flour; 1 pinch of Himalayan pink salt; 1 teaspoon baking soda; 1 avocado (mashed); 30 grams carob flour; 20 grams organic cocoa powder; 200 grams raw powdered sugar; 250 ml soy drink (with berry flavor); 1 teaspoon vanilla extract; 60 ml vegetable oil (olive or peanut); 1; 2 teaspoons ground coffee (or instant); For the glaze: 1 organic dark chocolate (70% cocoa); 3 tablespoons Baileys; 50 ml soy drink (berry flavor); 3 tablespoons fresh raspberries; 3 tablespoons raw sugar + whole raspberries for final decoration.

Vegan - Vegan Chocolate Cake with Avocado and Raspberries by Elena J. - Recipia

Vegan Chocolate Cake with Avocado and Raspberries Preparation time: 20 minutes Baking time: 50-55 minutes Total time: 1 hour and 15 minutes Number of servings: 8-10 In the world of desserts, chocolate cake is undoubtedly an absolute favorite, and the vegan version we propose today takes this delight to a new level, combining the intense and creamy taste of chocolate with the freshness of raspberries and the rich texture of avocado. Additionally, there is a touch of originality brought by carob flour, a wonder ingredient with numerous nutritional benefits. Over time, carob has been appreciated for its therapeutic properties and its versatility in various pastry preparations, providing a sweet flavor and a unique aroma. Necessary ingredients: *For the cake base:* - 200 grams whole wheat flour - 1 pinch of Himalayan pink salt - 1 teaspoon baking soda - 30 grams carob flour - 20 grams organic cocoa powder - 200 grams raw powdered sugar - 250 ml soy milk (preferably berry-flavored) - 1 teaspoon vanilla extract - 60 ml vegetable oil (olive or peanut) - 1-2 teaspoons ground coffee (or NES) *For the glaze:* - 1 organic dark chocolate (70% cocoa) - 3 tablespoons Baileys (or a vegan alternative) - 50 ml soy milk (berry flavor) - 3 tablespoons fresh raspberries - 3 tablespoons raw sugar - Whole raspberries for decoration Preparing the cake: 1. Mixing the dry ingredients: Start by taking a large bowl and adding the whole wheat flour, Himalayan pink salt, baking soda, carob flour, and cocoa powder. Mix well with a whisk or spatula until the ingredients are evenly combined. This is the perfect base for a moist and tasty cake. 2. Preparing the avocado puree: Peel the avocado and cut it into cubes. Place it in a blender, add the soy milk and 4 tablespoons of the total sugar. Blend until you obtain a smooth, creamy puree. This step is essential, as the avocado will add a rich texture to the cake. 3. Combining the wet ingredients: In a separate bowl, mix the remaining sugar (about 196 grams), vanilla extract, vegetable oil, and avocado puree. Use a mixer to combine the ingredients well. It is important that the mixture is homogeneous to ensure even baking. 4. Combining the ingredients: Add the previously mixed dry ingredients over the avocado mixture. Use the mixer to combine everything well. Then, add the ground coffee or NES. I chose a chocolate-flavored coffee from the States, which added extra character to the cake. You can experiment with different types of coffee to achieve a unique flavor! 5. Preheating the oven: Before pouring the mixture into the pan, preheat the oven to 180 degrees Celsius. This will ensure even baking. 6. Baking the layers: Pour the mixture into the baking pan, which should have a diameter of 15-18 cm, and place it in the preheated oven. Bake for 50-55 minutes, or until it passes the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready! 7. Preparing the chocolate glaze: After the cake has cooled, prepare the glaze. Melt the dark chocolate in a double boiler, then add Baileys and soy milk. Mix well until you obtain a smooth and shiny glaze. 8. Preparing the raspberry glaze: In a pan, add the fresh raspberries and raw sugar. Keep on low heat, stirring occasionally, until the sugar dissolves and the raspberries start to release a delicious syrup. 9. Assembling the cake: Once the cake base has completely cooled, generously spread the chocolate glaze over it, followed by the raspberry glaze. For an elegant look, decorate with a few whole raspberries on top. This presentation not only looks good but also adds a contrast of flavors. Serving suggestions: The vegan chocolate cake with avocado and raspberries is perfect served alongside a scoop of vegan ice cream or a cup of aromatic coffee. Additionally, a herbal infusion or a fruit tea can perfectly complement this culinary experience. Nutritional benefits: This cake is not only delicious but also healthy! Avocado provides healthy fats, essential vitamins, and minerals. Carob, used in the recipe, is rich in antioxidants and has beneficial effects on digestion. Raspberries add a supply of vitamin C and fiber, thus contributing to a balanced diet. Frequently asked questions: - Can I substitute the soy milk? Yes, you can use any other type of plant-based milk, such as almond or coconut milk. - How can I make this cake gluten-free? Replace the whole wheat flour with a gluten-free flour, such as almond or rice flour. - How long does the cake last? The cake can be kept in the refrigerator for up to 4-5 days, covered to prevent drying out. In conclusion, this vegan chocolate cake with avocado and raspberries is not just a simple recipe, but a true culinary experience. It gives you the opportunity to enjoy a decadent dessert without compromising on health. So, embrace this recipe and enjoy every bite!