Hot Fudge Chocolate Avocado Cake

5 from 3 votes

Made with just 8-ingredients you'd never guess this sinful dessert is vegan and oil-free! (gluten-free option)

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Calories: 229kcal

Preheat the oven to 350°F then lightly grease an 9 x 9” baking dish.
In a small bowl, combine 1/2 cup coconut sugar and 1/4 cup cocoa powder. Whisk together and set aside.
In a large bowl, combine 1/4 cup cocoa powder, 1 cup flour, 3/4 cup coconut sugar, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk together and set aside.
In a blender, combine 1/2 cup milk, 2 teaspoons vanilla, and 1/3 cup avocado. Blend for about 5 seconds, until smooth. Pour the wet ingredients into the large bowl and fold together until well-combined. The batter will seem very dry, that's normal, just keep folding until all of the flour has been incorporated.
Transfer the batter to the greased baking dish. Use a spatula to smooth out along the bottom, then sprinkle the sugar and cocoa mixture from the small bowl over top. Pour hot water evenly over the top layer so that all of the cocoa powder/coconut sugar mixture is covered. Do not stir.
Bake for 30-35 minutes then remove and allow to cool for at least 15 minutes. Serve warm with hot fudge on the bottom of the cake, dairy-free ice cream and strawberries.

Nutrition Facts are an estimate and will vary depending on the specific ingredients you choose.

*I have tested this cake with spelt flour and all-purpose flour with good results. You can use GF all-purpose to make the recipe gluten-free.

Recipe minimally adapted from Gimme Some Oven