A Chocolate Cake Made With Avocado!

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A first for me, using avocado in a cake recipe!  I have also taken to weighing my ingredients so between the two, this cake turned out amazing!  I didn’t even frost it, I just served it with a some whipped cream and my friend and I couldn’t stop eating it! Becoming aware of what I am eating has lead me down a new path on my cake making journey.  I really love cakes, both baking and eating but I have really started to want to explore recipes that offer alternatives to butter, sugar, and flour, hence the avocado. Weighing ingredients on a kitchen scale has been a God send too.  I find that I use a lot less sugar and flour in my recipes, which is great.  In this recipe, the avocado replaces the butter.  Of course, good quality chocolate and cocoa powder help a lot too!  Enjoy the recipe.  If frosting is a must, a simple buttercream is perfect!

Note:  This recipe is from Amanda Rettke at Iambaker.net


5 – 6   oz dark chocolate (I used half bittersweet and half semi-sweet)

1/4   cup cocoa powder  (32 g)

3   cups all-purpose flour (375 g)

1   teaspoon cinnamon

1/2   teaspoon fine sea salt

2   teaspoons baking soda

2   teaspoons baking powder

1/4   cup vegetable oil (50 g)

2   cups coffee

1   large ripe avocado, finely mashed, try for no lumps

1   cup granulated sugar (200 g)  (I use organic cane sugar)

1   cup light brown sugar (200 g)

Heavy cream, whipped, for serving



Grease and flour two 8″ cake pans.

In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder, set aside.

In the bowl of a double boiler, melt and combine chocolate, cocoa powder and 3-4 Tablespoons of coffee, whisking well.

In the bowl of an electric mixer, carefully combine remainder of coffee, vegetable oil, avocado, and both sugars.

Add chocolate mixture, beating well.

Slowly add the dry ingredients until well combined.

Divide batter evenly between the two cake pans and bake at 350 degrees for 40 – 45 minutes or until a cake tester comes out clean when inserted.

Let cool a bit before turning cakes out onto a cooling rack.  Serve topped with whipped cream or frost with a simple buttercream frosting.  You can also serve the cake naked with just a layer of whipped cream in between.

Note:  I served only one layer,  The second layer I wrapped in plastic wrap and put in the freezer



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