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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!