• Preheat oven to 180°C (350°F). Grease an 8-inch round cake pan with coconut oil (or any oil of your choice), set aside.
• In a large mixing bowl, combine all the cake dry ingredients: almond meal, unsweetened cocoa powder, sugar-free crystal sweetener, and baking soda. Set aside.
• In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla.
• Process/blend until a smooth batter forms with no more lumps of avocado - it shouldn't take more than 45 seconds on high speed.
• Pour the liquid onto the dry ingredients and combine with a spatula until it forms a consistent chocolate cake batter.
• Transfer the cake batter into the prepared round cake pan.
• Bake for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean. I recommend checking the cooking every 5 minutes after 25 minutes of cooking time to make sure your cake comes out perfectly.
• Cool down on a wire rack for about an hour before spreading the chocolate avocado frosting on top.

Chocolate Avocado Frosting

• In a blender or food processor, add all the frosting ingredients: avocado, coconut cream, sugar-free crystal sweetener, unsweetened cocoa powder, melted coconut oil, and salt.
• Blend/process until it forms a chocolate frosting with no more lumps of avocado. You may have to stop your blender every 20 seconds, scrape down the bowl with a spatula and repeat until your thick shiny chocolate frosting forms with no lumps.
• Spread the chocolate frosting on top of your chocolate avocado cake. 
• You can freeze the whole cake for 10 minutes to set the frosting better and get a really fudgy cake texture or simply serve immediately.
• Store in the fridge for up to 3-4 days in a cake box. The cake gets super fudgy in the fridge, it is delicious!