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Spicy Chocolate Cake with Chocolate Jalapeño Avocado Frosting (V/GF)

Think you've had a good vegan and gluten-free chocolate cake? Think again. This Spicy Chocolate Cake (literally) takes the cake.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Bunny

Ingredients

Frosting

  • 2 ripe medium avocados
  • 1 medium jalapeño (stem and seeds removed) roughly chopped
  • 1/2 cup unsweetened cacao powder
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract

Cake

  • 1 cup gluten free all-purpose flour
  • 1 cup beet sugar
  • 1/2 cup almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 - 1/2 tsp cayenne powder (use 1/4 tsp if you’re sensitive to spice. I use 1/2 tsp and think it’s perfect!)
  • 1 cup unsweetened nondairy milk (I use almond milk)
  • 1/3 cup coconut oil (cooled down to room temperature)
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F and lightly grease a 10” round cake pan.
  2. Start by making the frosting. Simply process all of the frosting ingredients together in a food processor until smooth. Store in refrigerator until ready for use.

  3. Now, make the cake. In a bowl, mix together dry ingredients. Set aside.

  4. In a separate large bowl, whisk together all of the wet ingredients until smooth. 

  5. Gradually add dry ingredients to wet ingredients and mix together until combined. Don't over mix! 

  6. Pour batter into the prepared pan. 

  7. Bake until a toothpick inserted in the middle comes out clean, 25-30 minutes. Allow cake to cool completely before frosting. Enjoy! Store leftovers at room temperature for up to 5 days.