Vegan Chocolate Avocado Cake

Vegan Chocolate Avocado Cake

Ok… first of all, stop looking at me like that.

Yea, I can see that crazy look on your face.  But it’s me.  The same person that brought you amazing Cream Cheese Cinnamon Rolls and Perfect Lemon Pound Cake. We trust each other.  We have an understanding.  Just go with me on this.

Something about hot summer weather gets me to thinking (or melts my brain) and brings some strange recipes to the surface.  Remember last year’s Blueberry Ice Cream with Homemade Hot Fudge?  Yea… I got a few strange looks for that too.

Because I still see those raised eyebrows on your face, let me tell you a little about this beast of a cake.  Believe me, I was super skeptical too.

The vegan chocolate cake is dense and moist, and everything you might want from a chocolate cake minus the eggs and butter.  The fat in the cake is almond oil (or anything you have on hand) and one whole mashed avocado.  It’s lovely, and I didn’t taste a lick of avocado in the cake.

The avocado buttercream is a dash more strange.  Yes, it’s bright green.  Yes, the only fat in the buttercream is avocado meat.  It’s sweet with slight hints of citrus.  I had my doubts, but when combined with the chocolate cake… holy wow!  It actually worked!  It was honest-to-goodness delicious!  Not to mention vegan and full of healthy fats!

Your thoughts?  Have I scared you off?

Vegan Chocolate Avocado Cake

Vegan Chocolate Avocado Cake

Vegan Chocolate Avocado Cake

Vegan Chocolate Cake with Avocado

makes 2 8-inch rounds or 2 thinner 9-inch rounds

from Vegetarian in the Middle East

Print this Recipe!

3 cups all-purpose flour

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil (I used almond oil)

1/2 cup soft avocado, well mashed, about 1 medium avocado

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 8 or 9-inch rounds.  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, 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 buttercream.

Avocado Buttercream Frosting

from Alton Brown

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 the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!

Vegan Chocolate Avocado Cake

522 thoughts on “Vegan Chocolate Avocado Cake

  1. In the Philippines, avocado is actually treated as a sweet dessert (at our house we mix it with powdered milk and ice!) so this actually makes sense to me. It actually took a lot of convincing for me to try guacamole! I might try the frosting on a non-vegan cake or cupcake first though. Thanks!

  2. How did you know that my face would immediately scrunch up and recoil as soon as I saw the picture?? I hadn’t even read the first few lines… LOL.. anywho, even though you haven’t given us any reason for doubt in the past, I’ll just have to trust you on this one. In Joy we trust. :)

  3. Hurray! My favorite hoity toity gelato place here in Philly occasionally has an avocado flavor, which I always mix with Scurro, the burnt chocolate flavor, and get strange looks for. I know what cake I’m making for my birthday…………

  4. I’M SO DOWN WITH THIS CAKE!

    I love avocadoes. I love chocolate. I love cake.

    How can that trifecta of love go wrong if added together? I’m guessing by this post that, uh, IT CAN’T! It must only multiply the love baby!

    I’ve heard that other cultures use avocadoes in sweet dishes rather than savory. I’m highly intrigued.

    Will make. Soon!

  5. This just reminded me of something I’d made a few years back now… I’d had a hankering for blueberry pancakes and an omelet, and ended up with a Blueberry & Chive Omelet!

    … Definitely going to be going through a test-run of this cake though. An interesting substitute for the avocado could be steamed chestnuts if anyone doesn’t like the idea of avocado (though its the color that I’d have more of an issue with when serving the cake to anyone other than myself). Even better – ground (hulled) sesame seeds (or just purchase ‘tehina’ sauce). OK drooling … :).

  6. I was afraid of that icing when Alton made it, and I’m still afraid. The flavor of that cake might be passable, but I’m deeply concerned about the texture of both the cake and the frosting.

  7. YUMMY! My grandma makes a cake like that! Its called Oil Cake. And its delicious! That frosting looks amazing! Love your stuff! Keep it coming!

  8. This cake is so beautiful and I am so excited about the ingredients. I have a vegan family member and would love to bake this for them ASAP. Thanks!

  9. Vegan chocolate cake is delicious, so I’m on board with this! I’m a tad skeptical about the avocado icing, but I’ll try anything once. Thanks Joy! Way to take a risk!

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