Vegan Chocolate Cake with Avocado Pudding

It all started with my new obsession with coconut oil.

Yes, I’m addicted.

A few tablespoons at each meal and I’m a satisfied and happy camper.

I’ve been doing lots of research on how to heal my ‘troubled belly’ and I’ve found numerous studies on coconut oil and it’s incredible benefits.

I’ve always loved coconut but after one taste of this solid-like oil, I was hooked.

Yes, hooked I tell ‘ya.

It’s the new nut butter.

The new little black dress.

My new love.

So, I decided to whip up a fabulous sweet recipe using my coconut oil and created a delicious n’ crunchy chocolate cake (gluten-free and vegan) and topped it off with a dollop of my Avocado Pudding.

It’s simple.



And perfect for your summer dinner party.

Or simply to enjoy by yourself watching Friends re-runs on TBS.

Yes, it’s that good.

One bite and you just won’t stop. Believe me, this is a good one.

Bite in and enjoy.

Happy Friday.

Chocolate Cake with Avocado Pudding

Vegan and Gluten-Free


  • 1 cup ground almonds
  • 1/2 cup cornmeal
  • 3/4 cup brown sugar
  • 1/3 cup raw cacao
  • 1/2 tsp. sea salt
  • 2 tsp. baking soda
  • 1/2 tsp. xantham gum
  • 7 Tbsp. Barlean’s coconut oil
  • 1/8 tsp. baking powder
  • 2 tsp. almond extract
  • 1 cup green tea, brewed
  • 1/2 cup Enjoy Life Foods Perky’s Crunchy Flax Cereal


  1. Preheat oven to 350 degrees F.  Prepare a cake pan with baking spray. Set aside.
  2. Combine almonds, cornmeal, brown sugar, raw cacao, sea salt, baking soda and xantham gum; mix to combine.
  3. Melt coconut oil in the microwave or on the stove top until it becomes a liuid.
  4. In a small bowl, combine baking powder, coconut oil, almond extract and green tea; whisk well to combine.
  5. Add wet ingredients to dry ingredients; mix well to combine.  Add crunchy flax cereal; mix again.
  6. Transfer batter into prepared cake pan.
  7. Bake for 40 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from oven; set aside to cool.
  9. Serve with chilled Avocado Pudding (Recipe Below).
  10. Enjoy!

Avocado Coconut Pudding

Vegan and Gluten-Free

Serves 2


  • 1 ripe avocado, peeled, pitted and chopped
  • 1/2 cup of hemp milk
  • 1 tsp. agave nectar
  • 4 Tbsp. cashews, ground
  • 2 tsp. unsweetened coconut flakes


  1. Combine all ingredients in a food processor; pulse until smooth.
  2. Serve a dollop of pudding with chocolate cake.

Check out my latest Foodily Post 11 Ways to Avoid Diet Gimmicks and Stay Healthy

I’m excited to announce I have been asked to be an editor for GIG’s (Gluten Intolerance Group) magazine. Be sure to keep an eye out for my articles.

Amie | 
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10 replies
    • Amie
      Amie says:

      Thanks so much, Sherilyn…I had such a great time baking this tasty cake…I love using extra ripe avocados in my desserts and I’m going to try recipe testing with the avocado in this cake recipe, too! Hope you are having a great weekend. xxoo

  1. Baking 'n' Books
    Baking 'n' Books says:

    HUGE congrats on the magazine! Oh my gosh -hiring?! 😉

    That looks incredible – is the oil hard or soft though? I’ve heard people eating it by the spoonful – but that turns me off it’s an oil versus butter!

    Do you still enjoy nut butters?

    • Amie
      Amie says:

      Aw; thanks so much I appreciate it. I’m excited to be writing for GIG’s magazine, as well..I am loving coconut oil..I actually have 2 containers in my fridge, which are a hard consistency but I have 2 more containers stored in my pantries in NJ and NYC, which are at room temperature and they’re a liquid so it pretty much depends on where you are storing the coconut oil (for instance in a dry/cool/humid environment…hope this helps. Enjoy…Happy Sunday!

    • Amie
      Amie says:

      Awww; you are so great, Maris; thank you! Hope you enjoyed Easy Eats online magazine and hope you enjoy this tasty dessert. The avocado makes this cake so nice n’ moist. So yummy; enjoy your day!


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