Who doesn’t enjoy chocolate cake? I was honestly on edge about this recipe from the beginning but it actually turned out delicious!

The thought of an egg-free and butter-free chocolate cake sounds pretty terrible but to my surprise it is actually fantastic! The baking with avocado trend is definitely something I have come to enjoy. You will love this cake.

Cake Recipe

Ingredients:

• 6 cups of all purpose flower
• 10 tablespoons of dark chocolate cocoa powder
• 4 teaspoons baking powder
• 4 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/2 cup of coconut or avocado oil
• 2 ripe avocados (mashed up)
• 4 cups of water
• 4 tablespoons of white vinegar
• 4 tablespoons of vanilla extract
• 4 cups of raw cane or coconut sugar
• Frosting Ingredients:
• 4 ripe avocados (mashed up)
• 4 cups of confectioner’s sugar
• 10 tablespoons of dark chocolate cocoa powder

Preparation:

• Preheat your oven to 350F.
• Grease and flower two large round cake pans at least ten inches.
• In a bowl whisk the first five ingredients together.
• In a separate bowl whisk the rest together and combine then add the sugar.
• Pour the wet avocado mixture into the flower mixture and mix until it becomes smooth.
• Divide the batter evenly between your cake pans.
• Bake the cake and of course check it every thirty minutes.
• Allow the cakes to cool in the pans.
• After fifteen minutes turn them out and add the first layer of frosting.
• Then the second layer and so forth.

This will result in a very delicious mouthwatering chocolate cake. My recipe was for making a very large cake fit for a large party but if you want to make one a little bit smaller follow the steps and measures in the video below. You will love this cake!