Who is not a fan of chocolate cake? After frosting one of these works of art, nothing tastes quite as good as licking the spatula; everything else just tastes like sugar. To be honest, when this recipe was offered to me, I was pretty dubious. I mean, it doesn't seem all that decadent to think of a chocolate cake without eggs or butter.
To be honest, this is one of the first times I've made a serious culinary mistake!
I jumped at the chance to test my baking abilities by attempting the "baking with avocado" trend. Could I really produce such a rich chocolate cake with chocolate frosting made with avocado rather than butter and eggs?
The recipe called for a very strange method, using my hands quite a bit. For once, I wasn’t worried about licking my fingers as surprise, there’s no raw egg to worry about. The rich smell of chocolate was so pleasant and it baked so easily.
The real test was when I served it to my two very smart kids.
Well I have to say, they LOVED it!
When they tried the frosting, they were begging for more, with it’s smooth, almost pudding like consistency. Literally licking the plate when done, I knew we had a winner.
On it’s own, the frosting is rather rich for my palate, literally being only avocado, sugar and cocoa powder, but combined with the cake which was quite moist, it was the perfect pairing. This is a great recipe when one has that guilty feeling, especially when serving to family and friends and of course, a great way to make use of those overripe avocados!
And just in case you were not sure how healthy avocados are for you take a peak…
Avocados are often referred to as the healthiest food due to its impressive nutritional value.
An avocado contains these vitamins and minerals:
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
Vitamin B9
Vitamin C
Vitamin E
Vitamin K
Calcium
Iron
Magnesium
Manganese
Phosphorus
Sodium
Zinc
•An avocado contains more potassium than a banana. Avocados have 14% and a banana contains 10% potassium.
Ingredients
CAKE
- 3 cups all-purpose flour (HC recommends converting to coconut flour or rice flour)
- 5 tablespoons dark chocolate cocao powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- 1 ripe avocado, mashed until smooth
- 2 cups water
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 2 cups sucanat sugar
FROSTING
- 2 ripe avocados, mashed until smooth
- 1 cups sugar (HC recommends 1/3 cup of Monk fruit sugar)
- 5 tablespoons dark chocolate cocao powder
Preparation
Preheat oven to 350. Grease and flour two 9” round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk olive oil and next four ingredients. Once combined, add sugar.
Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes.
To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.