Chocolate Avocado Cake with Chocolate Avocado "Butter" cream.
This vegan chocolate cake is so moist and rich and the frosting so smooth you won't believe it's made with avocados.
Ingredients
Cake
- 2½ cups all purpose flour sifted
- 6 tablespoons cocoa powder unsweetened
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 avocado very ripe
- ¼ cup canola or vegetable oil
- 2 teaspoons white vinegar
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup brown sugar
- 2 cups boiling water
- 1 tablespoon instant coffee
Chocolate Avocado Buttercream
- 2 avocados very ripe
- 4 tablespoons cocoa powder unsweetened
- 1½-2 cups confectioner's sugar sifted
- ½ teaspoon salt
- 1 teaspoon vanilla
- Boiling water if needed
Instructions
Cake
- Preheat oven to 350°F/177°C. Grease and flour a 9 inch tube pan.
- In a large bowl combine all purpose flour, cocoa powder, baking powder, baking soda and salt. Whisk together well and set aside.
- In a blender container combine avocado, oil, white vinegar, vanilla, sugar and brown sugar. Into the boiling water, dissolve the instant coffee. Add half of this coffee mixture to the blender with the other ingredients and puree until smooth.
- Make a well in the center of the dry ingredients and pour the avocado mixture in. Add remaining boiling water & coffee mixture and stir with a spatula until just combined. Do not over mix.
- Pour batter into the prepared pan and bake for 35-45 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan then transfer onto a rack to cool completely.
Chocolate Avocado Buttercream
- In a clean blender container, puree avocados. Add to a bowl and using an electric mixer, beat in cocoa powder and salt. The mixture should form a paste.
- Gradually add sugar until you reach your desired consistency and sweetness. Add a few teaspoons of boiling water if frosting becomes too thick. Add vanilla. Beat very well until smooth and creamy.