Average Recipe
Prep Time
10 minutes
Cook Time
35 minutes
2 8-inch cakes

This egg- and gluten-free cake is easy to make, and can be baked in two 8-inch cake pans or one 9x13-inch baking dish. It's refined sugar-free too! Frost with the Vegan Whipped Chocolate Frosting, or make a double batch of this Chocolate Avocado Frosting. I like to use natural food-based decorations. The cake pictured here is topped with dried rose petals and chopped pistachios.


Dry Ingredients

3 cups oat flour
¾ cups cacao powder
1½ teaspoons baking soda
1 teaspoons fine sea salt

Wet Ingredients

2 tablespoons finely ground chia seeds
4 tablespoons warm water
1½ cups coconut sugar
¾ cups avocado oil
2 tablespoons raw apple cider vinegar
1 tablespoons vanilla extract
1¾ cups cold water