Already have an account?
Get back to the
Dessert

Berry Chocolate Bliss Cake

Avocados and dates are the secret to the deliciously fudgy frosting on our dairy-free delight.

Serving Size:

12

Active Time:

1 hr., 30 min.

Total Time:

3 hrs.

Ingredients

  • 1 cup superfine almond flour
  • ⅔ cup whole wheat flour
  • ½ cup + ⅔ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ⅔ cup almond butter
  • 1⅓ cups unrefined coconut sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1¼ cups boiling water + additional
  • 1 cup pitted dates
  • 2 avocados, pitted, peeled, quartered
  • 2½ cups mixed berries

Instructions

  1. Heat oven to 350°F. Coat 3 (8”) round cake pans with cooking spray. Line bottoms with parchment paper; coat with cooking spray. In bowl, mix flours, ½ cup cocoa powder, baking soda, baking powder, and ¼ tsp. salt. On medium, beat almond butter and sugar until smooth. Beat in eggs and vanilla. On low, alternately beat in 1¼ cups boiling water and flour mixture. Pour into pans. Bake until toothpick inserted in centers comes out clean, 15 min. Cool in pans 10 min. Transfer to racks; let cool.
  2. In bowl, mix dates and enough boiling water to cover; let stand 30 min. Drain. In food processor, combine date mixture and 1 Tbs. water; process until smooth. Add avocados, remaining ⅔ cup cocoa powder and ¼ cup water; process until smooth.
  3. Reserve ⅔ cup avocado frosting and 1 cup berries; transfer remaining frosting to pastry bag fitted with ½” plain tip. Place 1 cake layer on serving plate. Pipe on half of frosting; add half of remaining berries. Top with 1 cake layer. Pipe on remaining frosting; add remaining berries. Top with remaining cake layer. Spread with reserved ⅔ cup frosting; top with reserved 1 cup berries.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.