I am not a vegan, nor will I ever be. I do eat animal products often: eggs, cheese, milk, yogurt. I am not a vegetarian either, I am just not a big meat eater. It grosses me out. I primarily eat fruits and vegetables and I am always drawn to recipes that focus on them. And a baked good that has avocado in it? Freaking awesome.
Did I say Avocado in cake?
YES I DID! Keep tracking with me…
I am not a crazy avocado lover like some people. Yes, I do enjoy it, but I have friends who will slice one in half and go to town on it. I don’t do that. But I do like it on sandwiches, burgers, dips, and salads. Since I do like them and I LOVE chocolate cake, why not try a recipe that combines the 2?
A few months ago my friend Bonnie made this cake. I was pumped on it because I have such a sensitive stomach to dairy and this had no dairy!!!! That was the first reason I was excited to try the cake. Then I tried it. I know I said, “This is the best chocolate cake I have ever had.” And I am not lying, it is my favorite chocolate cake recipe. It is super moist and rich, but not heavy where you can taste the oil on your lips. It is almost a tiny bit nutty. I think the fat from the avocado adds a nutty flavor. The frosting is interesting, to say the least.
Occasionally I teach cooking classes at my house. Just to a small group of people, usually about 6 people. This time some girls from my bible study came over to learn how to add fruits and vegetables into EVERY part of their meal, including dessert. As we were making the cake they were all somewhat skeptical about how it would turn out. Seriously, avocado? I just kept saying, ‘Trust me!’ The mini bundt cakes came out of the oven and they were all surprised that it rose like a normal cake and even looked like a normal chocolate cake. And then we started making the frosting. At this point they decided to call the frosting ‘guacamole butter cream.’ After you try the recipe, you will see why. They sort of all concluded that the cake was great, one girl even agreed with me that it might be the best chocolate cake she had ever had. But the guacamole butter cream was maybe a little too ‘interesting’ for their taste. It is good, but very interesting.
makes 2 8-inch rounds or 24 cupcakes
Adapted from Joy the Baker
1 1/2 cups all-purpose flour
1 1/2 cup whole wheat flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups granulated sugar
1/4 cup vegetable oil (You can usb applesauce)
1/2 cup soft avocado, well mashed, about 1 medium avocado
1 cup water
1 cup raspberry juice (you can sub this for water or use any kind of berry juice)
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or cupcake tins. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes (17 minutes for cupcakes), until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado butter cream.
Avocado Buttercream Frosting
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract
Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into a food processor. Add lemon juice and pulse the avocado until slightly lightened in color and smooth, about 2-3 minutes.