Whole Wheat, Chocolate Chip

2-Layer Cake

with a Chocolate Avocado Frosting!!

whole wheat, nut free, dairy free


If you don’t already know, Ben is the one I’m lucky enough to call my boyfriend of  over 3 years. He is 100% the sweetest person I’ve ever met and I have yet to meet someone who has made me laugh more than he has. To avoid being too sappy I'll just sum it up as…he is the absolute best and deserves all the celebration in the world!!!! So cheers to him and his 21 years of life! Oh how thankful I am :)


I love you!

Now let’s talk about this amazing, 2-layer cake. Ben and I are long distance right now so I decided to make a surprise visit for his birthday weekend. And of course, I had to bring a dessert for him. He loves chocolate but I wanted this cake to be a little different from my Paleo Chocolate Cake so I went with chocolate chip and it did not disappoint!

His birthday was actually on a Wednesday and I went to see him on a Thursday night so just a day late. When I got there, he told me that he had thought it was weird that my mailed gift to him was late (bc I’m usually very particular about timing) and that I didn’t send insomnia cookies like I usually do. But he said that this surprise was so much better. :)

He loved the cake! Because it’s whole wheat, the cake isn’t super fluffy. It has more of a firm yet soft feel to it (similar to banana bread) and the light, chocolatey frosting balances it out nicely. This recipe is easy to throw together and quick to bake so you don’t have to worry about it taking all day. 



I added eggless cookie dough balls to the top of this cake for a fun decoration!! You can usually take any cookie dough recipe and just remove the eggs. You may have to add a touch of liquid so the dough isn’t too dry. 



Storing this cake the right way is essential for keeping it a good texture. After the cake is cooled and frosted, store it in a *sealed*, air-tight container. A day or two after the cake has been baked, I would suggest heating it up by the slice to achieve a really nice, soft texture. (The frosting will melt in your mouth!)

Enjoy this cake at your next celebration and don’t forget to tell the

ones you love how  thankful  you are for them!!!



  1. Preheat oven to 350 degrees

  2. Sift flour, sugar, baking soda, and salt into a large bowl and stir together

  3. Mix milk, coconut oil, eggs, and vanilla in a medium bowl

  4. Add wet ingredients to dry ingredients and stir together until just mixed

  5. Fold in chocolate chips

  6. Split the batter in half into two greased cake pans

  7. Bake in oven for 20-25 minutes or until toothpick comes out clean

  8. While cake is baking, melt 1/2 cup chocolate chips in microwave at 20-second intervals

  9. Add melted chocolate chips, avocados, cocoa powder, and maple syrup to food processor, mixer, or blender and blend until well combined. Scrape sides occasionally

  10. After baking, let cake layers cool completely before frosting

  11. Frost between layers as well as over top

  12. Serve at your next celebration and enjoy!


  • 2 1/2 cups whole wheat flour

  • 1 1/4 cups coconut sugar

  • 1 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup nondairy milk

  • 3/4 cup liquid coconut oil

  • 4 eggs

  • 2 tsp vanilla

  • 1 cup chocolate chips



  • 1 cup ripe avocado

  • 1/2 cup chocolate chips

  • 1/4 cocoa powder

  • 1/4 cup maple syrup


Whole Wheat, Chocolate Chip

2-Layer Cake

with a Chocolate Avocado Frosting!!

In Christ Alone my hope is found

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