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Tennessee & Alabama CSA

Vegan Dark Chocolate Avocado Beet Cake from Yoga Journal

Recipe by Candice Kumai


Coconut or vegetable oil cooking spray
1 3/4 cups gluten-free 1-to-1 baking flour (e.g., Bob’s Red Mill)
3/4 cup unsweetened dark Dutch-process cocoa powder
1/2 cup almond meal/flour
1 tsp aluminum-free baking powder
1 fully ripe avocado, finely mashed
3/4 cup granulated coconut sugar
1/2 cup finely grated beets (loosely packed)
1/3 cup plus 2 tbsp unrefined coconut oil, melted
1 tsp organic vanilla extract
1 tsp baking soda
1 tbsp apple-cider vinegar
2 tbsp powdered sugar


Heat oven to 350°. Cut a round parchment-paper base for the bottom of your 8-inch cake pan. Grease pan with spray; add parchment round to the base.

In a bowl, whisk together flour, cocoa 
powder, almond meal, and baking powder.

In a second bowl, whisk together avocado, coconut sugar, and beets. Slowly whisk in coconut oil and vanilla extract. Add 1 cup water, and whisk to combine well.

Incorporate the flour mixture into the 
wet ingredients until combined.
In a third bowl, combine baking soda 
and apple-cider vinegar until mixture fizzes. Fold into cake batter.

Using a rubber spatula, spread cake batter evenly into pan. Bake on the center rack until a toothpick inserted in the middle comes out clean, 22–24 minutes. Once cooled, use a mesh sifter to dust the cake top with powdered sugar.

Source: Vegan Dark Chocolate Avocado Beet Cake from Yoga Journal