Scoop the flesh out of your avocado, you are going to need 140g of it. If you have got any leftover just use it in a salad or make some guacamole later that day.
Add the avocado, coconut milk and soy milk into a blender and process until smooth and creamy.
Sift the flour, cacao powder and baking powder into a large mixing bowl. Add the sugar, almondvanilla and salt. Mix until combined.
Pour in the milk avocado mixture and the espresso, add the chia egg. Mix until well combined. You will end up with a rather runny batter texture.
Pour half of your batter into a lined 28cm loaf tin. Distribute the chocolate on to the batter, so each slice will have a little bit of chocolate. I just lined them up.
Add the rest of your batter and bake for 55 minutes.
When your cake has finished baking let it cool completely before you remove it from your tin as it might break otherwise.
Recipe by at https://fannythefoodie.com/2016/06/02/best-vegan-chocolate-cake-fanny-chocolate-heaven/