Friday, November 4, 2011

Chocolate Avocado Cake

The fat in this cake and its icing comes from avocados.  This was my first time trying avocado in a cake and I was pleased with the moist, fluffy texture of the cake.  The icing is incredibly rich, so you may want to just use part of it and set some of it aside for another purpose.

The Ingredients:
2 1/2 c flour
3/4 c cocoa powder
2 t baking powder
2 t baking soda
1 t cinnamon
3/4 t salt
2 c almond milk
1 1/2 c sugar
3/4 c applesauce
1 medium avocado, mashed or food processed until smooth
2 T apple cider vinegar
1 T vanilla

2 medium avocados
2 t lemon juice
1/2 c cocoa powder
1 t vanilla
1/2 t cinnamon
3-4 c powdered sugar

The Process:
  1. Preheat oven to 350.
  2. Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together remaining cake ingredients.
  4. Combine wet and dry ingredients, pour into 2 8-inch round cake pans, and bake about 36-42 minutes or until cooked through.
  5. Let cake cool for a few minutes before removing from pans, then cool completely on a baking rack.
  6. Meanwhile, make icing: with a hand mixer, beat together avocado and lemon juice until smooth.  Add cocoa, cinnamon, vanilla, and 1 c of powdered sugar and continue to beat until smooth.  Beat in remaining powdered sugar in 1/2 cup increments until icing is as thick as you prefer.
  7. To assemble cake, top one cooled cake round with about 1/2 the icing, place remaining cake round on top, and spread with remaining icing.  I left the sides of this cake bare because the icing is so rich.

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