Avocado Cake with Chocolate Avocado Frosting
Jenny Dunklee | The Lazy Vegan Baker: 
Prep time: 
Cook time: 
Total time: 
 
Avocado Cake with Chocolate Avocado Frosting (serves 12) Avocado Cake (adapted from the California Avocado Commission recipe):
Ingredients
  • 3 cups + 2 tablespoons cake flour, sifted before measuring
  • 2½ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • ¾ teaspoon salt (omit if aquafaba is salted)
  • 1½ ripe avocados, pureed (equal to 1 cup)
  • 3 tablespoons non-dairy margarine, room temperature
  • 1½ cups sugar
  • 1½ teaspoon vanilla extract
  • ½ cup aquafaba*
  • 1½ cups non-dairy milk + 1 tablespoon apple cider vinegar
  • Chocolate Avocado Frosting (adapted from Coffee & Quinoa's recipe):
  • 2 ripe avocados, pitted and flesh scooped out
  • ½ cup unsweetened cocoa powder
  • ½ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • ⅔ cup melted chocolate chips
Instructions
  1. Preheat oven to 325F. Line two 8" round cake pans with parchment rounds or lightly spray with oil.
  2. Combine the non-dairy milk with the vinegar and set aside.
  3. In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  4. With a mixer, beat the non-dairy margarine, pureed avocado and sugar together until smooth and creamy.
  5. Add in the vanilla.
  6. Beat in the aquafaba in 3 additions, mixing well after each one.
  7. Add the flour mixture in three additions, alternating with the non-dairy milk, mixing well after each addition.
  8. When the final flour has been added, beat for an additional 30 seconds until batter is smooth and uniform.
  9. Divide batter between prepared cake pans and bake for 30- 35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool in pans for 5 minutes, then remove and cool completely on wire cooling racks.
  11. To make the frosting:
  12. In a food processor or blender, puree the avocado until it is completely smooth. Add in the remainder of the ingredients and puree until smooth and creamy.
Notes
*Aquafaba is the liquid from a can of beans, usually chickpeas, but other bean can be used as well. That's right, the liquid that you usually drain from the can - it makes an excellent egg replacement! For more information, visit www.aquafaba.com.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/01/21/avocado-cake-with-chocolate-avocado-frosting/