Preheat the oven to 350°F then lightly grease an 9 x 9” baking dish.In a small bowl, combine 1/2 cup coconut sugar and 1/4 cup cocoa powder. Whisk together and set aside.In a large bowl, combine 1/4 cup cocoa powder, 1 cup spelt flour, 3/4 cup coconut sugar, 1 and 1/2 teaspoons baking soda, and salt. Whisk together and set aside.In a blender, combine 1/2 cup milk, 2 teaspoons vanilla, and 1/3 cup avocado. Blend for about 5 seconds, until smooth. It’s okay if there are a few bits of avocado that are unblended. Pour the wet ingredients into the large bowl and fold together until well-combined. The batter will seem very dry, that’s normal, just keep folding until all of the flour has been incorporated.Transfer the batter to the greased baking dish. Use a spatula to smooth out along the bottom, then sprinkle the sugar and cocoa mixture from the small bowl over top. Pour hot water evenly over the top layer so that all of the cocoa powder/coconut sugar mixture is covered. Do not stir.Bake for 30-35 minutes then remove and allow to cool for at least 15 minutes. Serve warm with hot fudge on the bottom of the cake, dairy-free ice cream and strawberries.