Ingredients:
For The Cake:
1 ½ cups all-purpose flour
1 cup almond flour
1 cup coconut sugar
1 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup unsweetened plant-based milk
½ cup coconut oil
½ cup unsweetened applesauce
1 tsp. vanilla extract
1 cup mashed, ripe avocado
2 tbsp. chia seeds, soaked in water
½ cup vegan dark chocolate chips
1 cup full-fat coconut milk
1 cup dark chocolate chips
1 tbsp. maple syrup
1 tsp. vanilla extract
Soak chia seeds in water until gel-like. Preheat the oven to 350°F (175°C), grease, and flour two 8-inch round cake pans.
Combine all-purpose flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt, and set aside. Blend plant-based milk, coconut oil, applesauce, vanilla extract, and mashed avocado until smooth.
Mix the wet and dry ingredients until well combined. Fold in the chia egg and chocolate chips. Divide batter into pans and bake for 25–30 minutes. Cool on a wire rack.
Heat coconut milk, add chocolate chips, maple syrup, and vanilla extract. Stir until smooth and cool.
Spread ganache on the cooled cake and cover completely. Decorate with nuts, chocolate chips, berries, and shredded coconut.