Here we come across one of the stranger specimins of cake recipes. It's a vegan recipe for chocolate cake with the addition of avocado as a replacement for butter and eggs. This cake was made on joy the baker's blog, and Julia and I had been eyeing it for awhile.
We made the cake vegan. But the frosting? Frosting just needs to have some cream cheese and dairy, I'm sorry! so, is it truly vegan? No. But if you don't tell I won't...
Indulge me if you will, it's a lovely looking cake, ain't it?
Cake:
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil
1/2 cup soft avocado, well mashed (about 1 medium avocado)
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
to make:
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds.
Sift together all of the dry ingredients except the sugar. In another bowl, mix all the wet ingredients together, adding the mashed avocado.
see how pretty the avocado is when it's mixed with sugar?
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk by hand until smooth.
Pour into pans and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn them upside down onto cooling racks to finish cooling.
The avocado buttercream frosting that came with the recipe was not a hit. The avocado blends in well with the cake batter without being overpowering. However in this frosting business the avocado took center stage and the powdered sugar gave it a sickly sweet flavor. The consistency was also undesirable, it was shiny and somewhat viscous. So? We added cocoa powder and cream cheese, phew! It balanced out the sharpness and added a creaminess that cakes just should have!
I will post a frosting recipe soon! I must say though, this cake would be great without frosting with a glass of milk or some hot tea.
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