Vegan Chocolate Avocado Cake

Okay, so here’s my make up post for last week.  I was MIA because it was my birthday.  Let me apologize again for stressing you all out.  I know you all were stressing, you worried, maybe got some grays while I was gone, but it’s all good.

October must be a good month for people, because there are A LOT of July birthdays in my life.  October 31st, anyone?  Anyone?

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My dad, brother, my boyfriend’s step-dad, a coworker, that one girl from Junior High.   Princess Diana and I share a birthday.  I thought my brother would really like to know he shares a birthday with Kristi Yamaguchi.  God blessed the USA with “The Situation” on July 4th.  That’s worth mentioning.

So this recipe is fairly simple.  People get scared when they see the word “Vegan”.  Does it have tofu in it?  Does it taste like grass and mushrooms?  No, no it doesn’t.  It tastes like cake.  And avocado, sort of.  I’m not going to lie to you though, this thing is PACKED with sugar.  Like I’m scared for my kidneys.  So don’t worry good friends, you probably have all this stuff sitting in your cabinets and pantries.  Except maybe avocado.  But do worry for your kidneys.

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When you make this, make sure your avocados are really ripe; to the point there could be brown spots.  You know how bananas look when you make banana bread?  Like that.  If the meat has brown spots, just cut it out.  You have to mash everything and if your avocados are dense or unripe at all, life will be difficult for about an hour.

When I make cakes, I like to make my own cake flour.  They turn out more moist, kind of dense, and taste even better the next day or two.  All you have to do is replace two tablespoons of corn starch for every cup of all-purpose flour used.  For example, this recipe calls for three cups of all purpose flour.  Measure out your flour, take out six tablespoons, replace that with six tablespoons of corn starch, and sift that together three or four times.  There you go!  You never have to buy cake flour again!

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I totally ripped this recipe off from Joy the Baker.  When I saw it I knew that I wanted to make it.  Avocado has a really buttery taste that sounded interesting with chocolate.  I also really like exploring Vegan baking.

Vegan Chocolate Avocado Cake

Avocado Buttercream Frosting

8 oz. of Avocado (about 2 small avocados)
2 teaspoons lemon juice
3 cups powdered sugar
1/2 teaspoon vanilla

Peel and pit avocados. Place in stand mixer with whisk attachment. Add lemon juice and whisk on medium speed for 2-3 minutes or until slightly lightened.

Sift powdered sugar and add to avocado one cup at a time until combined. Add vanilla until combined. Set aside.

Vegan Chocolate Avocado Cake

3 cups all-purpose flour
6 Tablespoons cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil
1/2 cup mashed avocado (about 1 medium avocado)
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla

Sift together all dry ingredients in large bowl, except sugar. Set aside.

Mix all wet ingredients in medium bowl, including sugar and avocado.

Add wet ingredients to dry and whisk together until smooth. Pour batter into two greased 9″ cake pans.

Bake at 350 degrees for 30-40 minutes.

Let cool on rack for 15 minutes before turning cakes out of the pan. Frost cakes with Avocado Frosting and let them sit for another 15 minutes.

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Definitely enjoy this (hard) with a glass of milk (vegan and other sorts).

Happy Birthday day, Dad and Will!

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4 thoughts on “Vegan Chocolate Avocado Cake

  1. Pingback: Banana Bread with Millet | The Boy Baker

  2. Pingback: Vegan Banana Bread with Millet | The Boy Baker

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