serves 8pcs (or 2 depending on how hard you want to celebrate; it’s quarantine)

3.5 cups of AP Flour, sifted

2.5 cups of coconut (or cane) sugar

2 teaspoons of baking powder

1 teaspoons of baking soda

1 cup of cocoa powder, sifted

1 tablespoon of salt

1/2 teaspoon of vanilla

1/4 cup of coconut oil

2 teaspoon of cider vinegar

1 can of coconut milk (or any milk really)

1 avocado

• Pre-heat oven to 350f, line cake pan with oil/fat of some sort thoroughly
• Sift flour & cocoa powder into a bowl; combine with sugar, baking powder, baking soda + salt and mix together
• Combine all wet ingredients (including the avocado) in a blender, and blend on high until smooth (if you find it’s a bit thick, like a batter – add a splash of water until it has consistency of a yogurt)
• Combine wet to dry (yes this matters) and gently fold mixture together; lumps are okay as they help build structure, but not too many.
• Place in oven for 20-25 minutes (you should be able to put a skewer/fork in the center and see it come out clean); remove from oven + let cool fully before jazzing it up
• For dressing it, I used a vegan buttercream with toasted coconut + almonds

Vegan Vanilla Butter Cream:

1/2 cup of softened vegan butter (not melted/warmed)

1/2 teaspoon of vanilla extract

1/2 cup of powdered sugar, sifted

2 tablespoon of almond milk

1. Combine butter + vanilla in a bowl, use an electric hand mixer to cream butter and sugar together until fluffy (we used a blender and it worked great)
2. Add sifted powdered sugar + almond milk and continue mixing until fluffy (about a minute)
3. Dress that cake up!