-
1
Preheat the oven to 350F.
-
2
Cut a round parchment paper base for the bottom of the cake pan(s).
-
3
Grease an 8-inch cake pan with coconut oil or olive oil spray, place the parchment paper round inside, and set aside.
-
4
In a large bowl, whisk together the flour, almond meal, cocoa powder, baking powder, and salt.
-
5
In a separate large bowl, combine the fully mashed avocado and granulated sugar.
-
6
Slowly stir in the water, coconut oil, and vanilla extract.
-
7
Slowly incorporate the flour mixture into the wet ingredients, stirring until the avocado is completely smooth.
-
8
In a small bowl or measuring cup, combine the baking soda and apple cider vinegar and let them fizz.
-
9
Add to the final cake batter.
-
10
Batter will be thick.
-
11
Pour the cake batter into the prepared cake pan, and bake on the middle rack for 20 minutes, or until a toothpick inserted in the center comes out clean.
-
12
Let the cake cool in the pan, then transfer to a plate or cake stand.
-
13
While the cake is baking, make the icing.
-
14
Using a stand mixer or hand mixer, beat together the confectioners sugar, chocolate-hazelnut butter, and cocoa powder until smooth.
-
15
Slowly add the almond milk and continue beating until combined.
-
16
When the cake is completely cool, spread the icing evenly across the top and sides using an offset spatula.
