Dark Chocolate Avocado Cake

3
The following two tabs change content below.

Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

Latest posts by Kristianne (see all)

DSC01753

This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.

DSC01705

Cake – Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3 tbsp dark chocolate cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp vegetable oil
  • 1 ripe avocado
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Frosting – Ingredients

  • 1 ripe avocado
  • 3/4 cup confectioners’ sugar
  • 3 tbsp dark chocolate cocoa powder

DSC01711

Instructions

  1. Blend the frosting ingredients in a Magic Bullet cup and set aside.
  2. In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.
  3. Pour the cake batter into a 9-inch square cake pan.
  4. Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.
  5. Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.
  6. Decorate with the frosting once cooled completely.

DSC01736

Makes 1 9-inch square cake

 

email

Comments

comments