Recipe Book: Chocolate Avacado Cake

So I made this for my mother’s birthday yesterday, and man, was it delicious!  I was a little skeptical at first, because the recipe calls for vinegar, which made the batter a little tangy.  But it was a hit at her party, and so I thought I’d share it with you.

For the cake:
-3 cups all-purpose flour
-6 Tablespoons unsweetened cocoa powder (I used 6 heaping tablespoons)
-1/2 teaspoon salt
-2 teaspoons baking powder
-2 teaspoons baking soda
-2 cups granulated sugar
-1/4 cup butter
-1/2 cup soft avocado (about 1 medium avocado), mashed until smooth and creamy
-2 cups water
-2 Tablespoons white vinegar (I used rice vinegar, which I’m starting to really like)
-2 teaspoons vanilla extract
For the frosting:
-4 ounces (half a cup) of very ripe avocado meat
-4 ounces cream cheese (or one 8 ounce package of cream cheese if you want to skip the avacado icing)
-1/4 cup butter
-1/2 teaspoon vanilla extract
-1 package hot chocolate mix
-honey to taste (I used about 1/4 a cup)
(You can also just use a cup of sugar instead of the hot chocolate and honey)
-1 cup fresh, mashed fruit (optional) (I used raspberries, blackberries, blueberries, and kiwi… Yumm!)

-Preheat oven to 350°F. Grease your cake pan.
-Sift together all of the dry ingredients except the sugar. Set that aside.
-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 your prepared pan(s). Bake for 40 minutes, until a toothpick inserted comes out clean.  (Mine was in there about 45.)
-While the cake cools, make the icing. Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on.  Soften butter and cream cheese.  Mix all ingredients until smooth.  Spread on cake, and enjoy!


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