Avocado, Date, Coconut + Cacao Birthday Cake

A decadent chocolate birthday cake made with whole food ingredients

Course Dessert
Prep Time 3 hours 20 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 35 minutes
Servings 12 small slices


Cake Batter

  • 1 can full fat coconut milk
  • 1/2 cup almond milk
  • 2 tbsp apple cider vinegar
  • 2 cups date paste see method below
  • 2/3 cups coconut oil melted
  • 2 tbsp vanilla extract
  • 1 cup oat flour
  • 2 cups all-purpose flour
  • 2/3 cups cacao powder
  • 2 tsps baking powder
  • 1.5 tsps baking soda
  • 1.5 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger

Date Paste

  • 2 cups dates soaked in hot water for at least one hour
  • 1/2 cup warm water

Coconut + Chocolate Ganache

  • 1 cup Enjoy Life Dark Chocolate Chips
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 2 tbsp coconut sugar

Avocado + Cacao Frosting

  • 2 large ripe avocados
  • 6 tbsp cacao powder
  • 6-7 tbsp maple syrup
  • 2 tsp vanilla extract
  • pinch sea salt

Coconut Macaroons

  • 1 cup almonds ground into a coarse flour
  • 1.5 cup coconut flakes shredded
  • 1 tsp cinnamon
  • 1/2 cup maple syrup
  • 1/4 cup almond butter
  • 2 tsp vanilla


Cake Batter

  1. Preheat oven to 350 degrees Fahrenheit. Spray cake pans with nonstick cooking spray (I used coconut oil spray) 

  2. In a small bowl, mix together the coconut milk and apple cider vinegar, set aside for a few minutes.

  3. Mix the date paste, almond milk, coconut oil and vanilla extract together in a bowl. Add the coconut milk mixture.

  4. In a big bowl, combine the oat flour, all-purpose flour, cacao powder, baking powder, baking soda, salt, cinnamon, and ginger.

  5. Add the milk mixture to the flour mixture. Stir until combined.

  6. Divide batter into two pans. Smooth the tops with a rubber spatula. Cook for 30 minutes or until an inserted fork comes out clean. Set aside to cool for 20 minutes.

  7. Once cooled, slide a knife around the edge of the cake and invert the cake onto a cooling rack to cool for another 45 minutes.

  8. When the cakes are almost completely cool, begin making the ganache. Once both cakes are cool spread the ganache filling on one cake then sprinkle with Himalayan sea salt. Gently press the other half on top of the iced cake. Finish the cake with frosting and macaroons. Let chill in the fridge a few hours before serving to set. Once set, slice, serve, and enjoy!

Date Paste

  1. Drain soaked dates and add them to a high-speed blender or food processor with 1/2 cup warm water. Pulse and use tamper until a smooth paste has formed. Add more water, in small increments, if necessary.

Coconut + Chocolate Ganache

  1. Add the coconut cream, vanilla, and coconut sugar to a small saucepan over low heat and get it just warm enough but not hot. Take off heat and pour over chocolate chips in a small bowl. Stir until the chocolate chips are melted. Let cool in the fridge, stirring every 30 minutes for 1.5-2 hours until thick but still spreadable.

Avocado + Cacao Frosting

  1. Add the avocados to the blender and blend until smooth + creamy. Add the rest of the ingredients and blend until combined. Scrape out into a small bowl and set in the fridge until ready to use

Coconut Macaroons

  1. Preheat oven to 275 degrees Fahrenheit. Combined all ingredients in a large bowl, it will be sticky but that is ok.

  2. Spray a baking sheet with nonstick spray then scoop out the macaroon mixture into small (2 tbsp) balls. Flatten one side and place the flat side down on the baking tray.

  3. Once all macaroons have been formed, place the baking tray in the oven and bake for 15 minutes. Then rotate the pan and bake for another 10-15 minutes, until golden brown.

  4. Remove from oven and let cool completely on the pan