Using tropical avocados, you can quickly and easily make a rich chocolate cake from scratch that’s ideal for slicing and sharing.
Prep Time15 minutesmins
Cook Time50 minutesmins
Cooling Time20 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Baking
Servings: 16
Equipment
Blender
Food processor
Tube cake pan
Ingredients
For cake:
3cupsall-purpose flour
6tbspunsweetened cocoa powder
2tspbaking powder
2tspbaking soda
1/2tspsalt
1/4cupvegetable oil
1ripe Tropical Avocadomashed until very smooth
1 1/2cupswater
2tbspwhite vinegar
2tspvanilla extract
2cupsgranulated sugar
For frosting:
1Tropical avocado
2 1/2cupspowdered sugar
6tbspdark chocolate cocoa powder
Instructions
For cake:
Preheat oven to 350 degrees F. Grease and flour a cake tube pan.
In a large bowl, mix together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a blender, combine vegetable oil, mashed avocado, water, vinegar, and vanilla until well blended. Once smooth, move into a bowl and whisk the sugar in with the wet mixture.
Add the blended mixture to the dry ingredients. By hand, beat with a whisk until a smooth batter is obtained.
Pour batter into cake pan and bake for 45 to 50 minutes.
Let cake cool in pan for 15 to 20 minutes. Turn the cake out onto a cooling rack so that it can cool completely before frosting.
For frosting:
Scoop Tropical Avocado out into a food processor. Puree until smooth, approx. 2 minutes. You may have to stop and scrape down the food processor bowl with a spatula.
Add powdered sugar and dark chocolate cocoa powder to the pureed avocado. Process for another minute or until creamy and combined (you may have to stop and scrape down mixture with spatula).
To serve:
After cake has cooled, frost the cake. Let the cake sit for a few hours before serving.