You love chocolate, right? That cake looks awesome, right? It is super moist and yummy and good for you... kinda.
Okay, now don't go running when I tell you it is a Vegan Chocolate Avocado Cake (no, I'm not vegan, but never hurts to cut fat where you can). I was hesitant too but please trust me, and if you don't go to Joy the Baker and read her blog and all of the raving comments.
Here is the recipe if you are up for it, I promise it will not disappoint:
The Cake
3 cups of flour
6 tbsp of unsweetened cocoa powder
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups sugar
1/4 cup vegetable oil
1/2 cup soft avocado, well mashed (about 1 medium avocado)
2 cups water
2 tbsp white vinegar
2 tsp vanilla extract
Preheat oven to 350 degrees
Sift together all dry ingredients except the sugar. Set aside
Mix all wet ingredients (including super mashed avocado). Stir sugar into wet ingredients.
Add wet and dry together and mix with whisk (by hand).
Pour into two (greased) 8 or 9-inch rounds. Bake for 30 to 40 minutes.
Allow to cool completely before frosting
Avocado Butter cream Frosting (Alton Brown)
2 small to medium avocados
2 tsp lemon juice
1 pound powdered sugar
1/2 tsp vanilla extract
Mash avocados very well. Put in stand mixer (using whisk attachment) with lemon juice and whisk until smooth and color is slightly lightened.
Add powdered sugar a little at a time (adjust to the sweetness you like). Add vanilla.
Put in refrigerator if not using right away. Don't worry, It won't brown.
Enjoy!
I've been cooking up a storm lately so there is more to come, but I had to share this!
How was this cake? Was it easy to make? It looks awesome and I might have to try making it this weekend!
ReplyDeleteI loved it and so did my family (including dad who tries not to like anything healthy)
ReplyDeleteIt was easy. You are mainly just mixing the wet with the dry a little at a time. You just have to make sure to get the avocado really smooth. We everything on hand except the avocado. I would highly suggest it!