Vegan Chocolate Avocado Cake

Sometimes, a girl really needs some chocolate cake.

Sometimes, the girl is out of some of the integral chocolate cake ingredients, like eggs and butter. But don't worry, she has....avocados?

Wait a minute, please. Don't stop reading. I know it sounds a bit strange. I had the same thoughts when I randomly saw this on Joy the Baker's recipe index. But I was intrigued. And out of eggs.

Maybe what you need to do to accept this combination is reimagine your idea of an avocado. Yes, the first thing you might think of when you see an avocado is guacamole, but take a step back. The avocado is a fruit. Strawberries, raspberries, oranges, bananas...they all get to hang out with chocolate all the time. They never invite the avocado. The avocado feels left out. It's sad. But it doesn't need to be. One bite of this cake and you will agree with me. Really, I promise.

And yes, that is also avocado frosting. It is not bad. It does taste like avocados, but also like sugar. Lots of sugar. It's probably not a combination you've ever tasted before and if you don't like something about this cake, it would probably be the frosting. It's probably not for everyone, but I like it. The cake, however, is delicious and you cannot taste the avocado at all. Feel free to swap the avocado frosting for chocolate or vanilla or whatever your frosting of choice may be. But if you ever find yourself sans eggs, plus avocado, don't be afraid! Let the avocado have some fun for once.



Vegan Chocolate Avocado Cake
Adapted from Joy the Baker

3 cups white whole wheat flour (you can use all-purpose or whole wheat pastry if you would prefer)
6 tbsp unsweetened cocoa powder
1/t tsp salt
2 tsp baking powder
2 tsp baking soda
2 cups granulated sugar
1/4 cup walnut oil (you can also use vegetable oil)
1 medium mashed avocado (use the ripest avocado possible)
2 cups water
2 tbsp white vinegar
2 tsp vanilla extract

Frosting:
2 medium, very soft avocados, mashed
2 tsp lemon juice
1 lb. powdered sugar
1/2 tsp vanilla extract

Preheat the oven to 350 degrees. Grease and flour two round cake pans (8 or 9 inches).

In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.

In a separate bowl, mix together the mashed avocado, water, oil, and vinegar. Then add the sugar. Mix the wet ingredients into the dry ingredients all at once and beat with a whisk until smooth.

Pour batter into the cake pans and bake for 30-40 minutes. Let cool in pans for 15 minutes, then remove and let cool completely on wire racks before frosting.



While the cake is in the oven, put the mashed avocados for the frosting into a bowl with the lemon juice. Mix with an electric mixer until smooth. Then add the powdered sugar a little at a time and mix until incorporated.