How to: Chocolate Cake With Avocado Instead of Eggs and Butter

We all love chocolate cakes, as at the end of the day, they are simply a perfect ending! Chocolate cakes melt in the mouth, and equal to love and happiness!

We believe that after you try this delicious vegan chocolate cake, you will no longer replace it with another one!

The frosting is so smooth and with a pudding-like consistency, so you will probably lick the plate when done! It is simply perfect in combination with the moist cake.

This recipe will definitely help you show off in front of your family and friends, and is a fantastic way to use the overripe avocados!

This is how to prepare it:

Ingredients:

Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 5 tablespoons dark chocolate cocoa powder
  • 1/4 cup Canola oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons white vinegar
  • 2 cups water
  • 1 ripe avocado, mashed until smooth
  • 2 cups raw cane or coconut sugar

Frosting:

  • 2 ripe avocados, mashed until smooth
  • 5 tablespoons dark chocolate cocoa powder

Instructions:

You should preheat your oven to 350, and grease and flour a couple of 9” round cake pans. Then, whisk the first five ingredients in a big bowl. In another bowl, mix the canola oil and the next four ingredients, and add the sugar as soon as they are combined.

Next, pour the wet avocado mixture into the flour mixture and mix well. Then, split the prepared batter between the pans, and bake them for half an hour. Then, leave the cakes to cool in the pans before frosting. Then, turn out after 15 minutes to cool completely.

You should add a layer of the frosting on both cake layers, and pour the rest to the cake’s top.

Enjoy this incredibly tasty cake with your dearest ones!

Sources and References:
www.myrecipes.com
www.theearthchild.co.za

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