Chocolate Brownie Cake

The most indulgent of all healthy cakes. It's moist yet thick, chocolate-y and rich. Made with coconut sugar, gluten free oat flour, maple syrup and raw cacao powder. The frosting features avocados and you would never guess. It also only takes moments to prepare.

This cake in all honesty tastes like a brownie. I brought this cake to work, had my flat mates try it, and everyone was shocked that it was vegan. 

This cake recipe is adjusted and inspired by Beaming Baker's recipe. Her recipe found here. 


Chocolate Avocado Frosting

2 ripe avocados

1/2 cup maple syrup

1 tsp vanilla extract

1/2 cup cacao powder 

Blend in a food processor or blender until smooth. Keep in the refrigerator for up to 5 days. 

Chocolate Mud Cake 

(Yields two layers)


2 cups certified gluten free oat flour, blended

1 cup coconut flour, can sub with more oat flour

1 1/3 cups cacao powder

2 tsp baking soda

1/2 tsp pink salt

1 1/4 cup water

1 cup nondairy milk

1/4 cup coconut oil, melted

1/2 cup coconut sugar

1/2 cup maple syrup

2 tsp vanilla extract

1 tsp cinnamon


Preheat oven to 350 F. Prepare 2 9-inch round pans by coating with melted coconut oil.

Blend certified gluten free oats in a blender. Add it to a large bowl, it should be 2 cups of flour. Depending on your blender, it might make more or less, so it's best to add more oats to the blender to ensure you get exactly 2 cups worth of blended oats.

In a large bowl, mix your dry ingredients first, the flour, cacao powder, baking soda, cinnamon, salt and sugar. 

In a medium pot, bring coconut oil to a liquid and add the milk and water to warm them and prevent from hardening the coconut oil. Turn off the heat, add maple syrup, vanilla extract and whisk until incorporated. 

Add the liquid ingredients to the dry bowl and mix until well incorporated, and be sure there are no clumps. 

Pour half in each pan. Bake at 350 F for about 25 mins. To check if it's done, stick a toothpick through the center, and if it comes out clean, it's done! 

Allow to cool for about 20 -30 mins before removing from pan. Cut clean the sides of the cake with a knife to loosen from the pan. Place a plate over the top of the pan, and carefully flip upside down. Before icing, allow to cool for at least 1 hour. 

Cover the top of one layer with icing. Place the second layer on top and cover the top and sides with icing. 

Top with flowers, berries, coconut chips, chocolate chips, etc.