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 Cake with Avocado
makes 2 8-inch rounds or 2 thinner 9-inch rounds
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!