Ok, i know this probably seems like a weird cake, but it's good! It really is. And it's super easy to make too. I decided to make this cake because i had a ton of avocados that i bought that were going to spoil if i didn't use them soon. And you can really change up the recipe any way you want! Just don't change it up too much or else you'll wind up with a gross cake.
I used canola oil instead of vegetable oil and whole wheat flour instead of all purpose flour. I also used less avocado because i didn't want the avocado to be the main part of the cake. But if you are going to make this, make sure you use fresh avocados! The cake didn't taste the way i thought it was but that's probably because the avocado's were a bit old. If you're a daring baker and like to try new things, then you should try this. Because it really is good.
Vegan Chocolate Avocado Cake
3 cups all purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil
1/2 cup avocado, mashed, about 1 medium avocado
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 Degrees F. Grease and flour 2 8-inch round cake pans. Set aside
Sift together all dry ingredients except sugar. Set aside.
Mix all the wet ingredients together in medium bowl, including the mashed avocado. Add sugar to wet ingredients and stir.
Mix the wet ingredients with the dry all at once and beat with a whisk until smooth. Pour batter into greased cake pans. Bake for 30- 40 minutes or until a toothpick comes out clean.
Let cakes cool in pans about 15 minutes then turn out onto cooling racks to cool completely before frosting with avocado butter cream.
Avocado Butter cream Frosting
8 ounces avocado meat, about 2 small to medium avocados
2 teaspoons lemon juice
1 pound powdered sugar
1/2 teaspoon vanilla
Peel and pit the avocados. If the avocados have brown spots in the meat, avoid those spots when you scoop them into the bowl.
Place the avocados meat into a medium bowl with a mixer attached. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 minutes.
Add powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don't worry, it won't turn brown!