Ingredients

The following ingredients have 12 Servings
  • 3 oz good-quality vegan chocolate
  • 2/3 cup freshly brewed coffee
  • 1 1/2 cups all-purpose flour (or sub gluten free all purpose flour)
  • 1/4 cup granulated sugar (or coconut sugar)
  • 1/2 cup packed dark brown sugar or coconut sugar
  • 1/2 cup unsweetened cocoa powder (I use Ghiradelli)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup melted and cooled coconut oil (or sub vegan butter or you can also use extra virgin olive oil -- but cake might have a slight olive oil flavor)
  • 1/2 large very ripe avocado, mashed
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup light coconut milk (or almond milk)
  • 1/2 cup vegan chocolate chips (I get mine at Whole Foods)
  • For the vegan ganache:
  • 6 oz vegan chocolate, chopped
  • 1/4 cup light coconut milk, plus more if necessary

Instruction

  • Grease 12-cup bundt cake pan with whatever oil you have on hand. I usually use olive oil. Preheat oven to 350 degrees F.
  • Place a small saucepan over low heat and add in 3 oz of good-quality vegan chocolate and freshly brewed coffee. Whisk until chocolate is completely melted, then remove from heat and set aside to cool.
  • In a large bowl, whisk together flour, both sugars, cocoa powder, baking soda, and salt; set aside.
  • In a separate large bowl, beat together mashed avocado, oil, and vanilla extract until smooth. Whisk in cooled chocolate and your milk of choice. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in 1/2 cup vegan chocolate chips. Your cake batter should be pretty thick. If it's too thick, add in an extra tablespoon or two of milk.
  • Pour batter into prepared bundt pan and smooth top. Bake for 35-45 minutes or until tester inserted into center comes out almost clean, with just a few crumbs attached. Let cool in pan an hour on a wire rack before flipping over and transferring to wire rack to finish cooling completely.
  • To make vegan chocolate ganache: In a small saucepan over medium-low heat, add in coconut milk and chopped chocolate. Watch carefully and whisk until chocolate is completely melted. If you want a thinner ganache, add in more coconut milk. Let stand for a few minutes then immediately spoon ganache over cake. Top ganache with sprinkles, more chocolate chips, nuts, or another topping of choice. 
  • Cut into 12 slices and serve immediately!