Who doesn’t love chocolate cake? There is nothing as yummy as licking the spatula after frosting one of these masterpieces, everything else simply tastes of sugar. I must say, I was quite skeptical when I was offered this recipe. I mean, the thought of an egg-free, butter-free chocolate cake doesn’t sound that decadent right?
I must say, this is one of the first times I’ve been very wrong about food!
I got right to it trying this “baking with avocado” trend to try out my baking skills, could I actually make such a decadent chocolate cake with chocolate frosting made with avocado instead of butter and eggs?
The recipe called for a very strange method, using my hands quite a bit. For once, I wasn’t worried about licking my fingers as surprise, there’s no raw egg to worry about. The rich smell of chocolate was so pleasant and it baked so easily.
The real test was when I served it to my two very smart kids.
Well I have to say, they LOVED it!
When they tried the frosting, they were begging for more, with it’s smooth, almost pudding like consistency. Literally licking the plate when done, I knew we had a winner.
On it’s own, the frosting is rather rich for my palate, literally being only avocado, sugar and cocoa powder, but combined with the cake which was quite moist, it was the perfect pairing. This is a great recipe when one has that guilty feeling, especially when serving to family and friends and of course, a great way to make use of those overripe avocados!
And just in case you were not sure how healthy avocados are for you take a peak…
Avocados are often referred to as the healthiest food due to its impressive nutritional value.
An avocado contains these vitamins and minerals:
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
Vitamin B9
Vitamin C
Vitamin E
Vitamin K
Calcium
Iron
Magnesium
Manganese
Phosphorus
Sodium
Zinc
•An avocado contains more potassium than a banana. Avocados have 14% and a banana contains 10% potassium.
Ingredients
CAKE
3 cups all-purpose flour (HC recommends converting to coconut flour or rice flour)
5 tablespoons dark chocolate cocao powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 cup olive oil
1 ripe avocado, mashed until smooth
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups sucanat sugar
FROSTING
2 ripe avocados, mashed until smooth
1 cups sugar (HC recommends 1/3 cup of Monk fruit sugar)
5 tablespoons dark chocolate cocao powder
Preparation
Preheat oven to 350. Grease and flour two 9” round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk olive oil and next four ingredients. Once combined, add sugar.
Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes.
To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.
Source and image credit: http://www.theearthchild.co.za/how-to-chocolate-cake-with-avocado-instead-of-eggs-and-butter/
h/t t Vegan Enthusiasts | Source
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