• 1 cup cane sugar (or granulated sugar), divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder, divided
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup milk
  • 1/3 cup mashed or pureed avocado
  • 1 1/2 teaspoons vanilla extract, homemade or store-bought
  • 1 1/4 cups very hot coffee or water


  1. Heat oven to 350°F.  Grease an 8 x 8-inch or 9 x 9-inch baking dish with cooking spray.  Set aside.
  2. In a small mixing bowl, whisk together 1/2 cup cane sugar, brown sugar and 1/4 cup cocoa until evenly combined.  Set aside.
  3. In a medium mixing bowl, stir together 1/2 cup cane sugar, flour, 1/4 cup unsweetened cocoa powder, baking powder and salt until evenly combined. Add in milk, avocado and vanilla, and stir until smooth.  Spread the batter the prepared baking pan.
  4. Sprinkle the initial sugar-cocoa mixture evenly over batter. Pour hot coffee (or water) evenly over the top of the sugar-cocoa layer.  Do not stir.
  5. Bake for 35 minutes. Remove from oven, and let cool on a wire backing rack for 15 minutes.
  6. Serve immediately while the cake is warm, spooning the hot fudge mixture on the bottom of the pan over the cake.

Recipe source: gimmesomeoven