If you know me, you know I love some chocolate cake. Chocolate frosting is the only kind of frosting I’ll eat–everything else just tastes like sugar. So it came as the biggest surprise to me that I fell in love with this vegan, egg-free, butter-free decadent chocolate cake. I hopped on the “baking with avocado” train to see if I could actually make a delicious chocolate cake with chocolate frosting made with avocado instead of eggs and butter.
Making it was a little strange. I didn’t need to wash my hands after dealing with the raw eggs, and it was perfectly fine to eat the batter because, again, no raw eggs.
The one year old had a taste of the frosting, which is smooth and almost pudding-like, and begged for more. Like tears-in-the-eyes begged. I let him skip the cake because, well, bedtime.
The two year old was thrilled to see a cake in the house, decided it was her birthday, and asked for a slice. She took one bite, grinned, then wiped her plate clean with her leftover baby carrots from dinner.
I’m calling this one a huge win. The frosting on its own is a little silky in texture for my palate, it is avocado, sugar, and cocoa powder! But together with the cake, which has almost a carrot or spice cake texture, it was a perfect pairing. This is a great less-guilty cake to serve to family and friends, and a great way to use up extra ripe avocados!
CAKE3 cups all-purpose flour5 tablespoons dark chocolate cocoa powder2 teaspoons baking powder2 teaspoons baking soda1/2 teaspoon kosher salt1/4 cup canola oil1 ripe avocado, mashed until smooth2 cups water2 tablespoons white vinegar2 teaspoons vanilla extract2 cups sugarFROSTING2 ripe avocados, mashed until smooth2 cups confectioner’s sugar5 tablespoons dark chocolate cocoa powder
Preheat oven to 350. Grease and flour two 9” round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk canola 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.