This raw vegan avocado cake is decadent and features green pumpkin seeds and pistachios, as well as matcha powder for a hint of extra color. It's the perfect vegan dessert recipe! I still remember the first time I used avocado in a dessert. I was so excited about how it turned out I called my mum up straight away and forced her to make a three-ingredient avocado mousse. She was just as impressed as I am and I have been using avocado in desserts ever since. Sometimes I think the small part of me that was good at chemistry comes out when I\u2019m cooking because after I used avocado once I could see that its texture was perfect as a substitute for cream in many desserts. It is also a great option for people that are avoiding oil. Most importantly it is much more nutritious! Avocado is considered the most nutritious fruit in the world. It is rich in healthy plant-based protein, healthy fats, fibre, and an array of beneficial vitamins and minerals. For this cake I wanted the avocado to be the star of the cake rather than hiding it behind lots of chocolate. The cake tastes very fresh and summery, more similar to a lemon or lime cheesecake. If the bold flavor of avocado is intimidating you can add three to four drops peppermint essential oil or some peppermint extract. Turn the cake into a peppermint cake! It will taste just like peppermint ice cream. I will likely blog a variation of this cake and make a peppermint chocolate chip version soon. The cake is very nutrient-dense. The calorie-rich cake is perfect for building low hormones and nourishing our cells. It\u2019s exactly the type of dessert that helped me regain my strength after coming off birth control and antidepressants because its full of all the nutrients that are so commonly depleted on birth control. These include zinc and magnesium and vitamin B6. This recipe is vegan, gluten-free, dairy-free, refined sugar-free and delicious! enjoy! For more decadent cake recipes, try making this vegan toffee and pecan cake. The cake is super light and soft. Coconut sugar and molasses gives it a delicious toffee flavor. This recipe was republished with permission from Hazel and Cacao.