A chocolate cake made with avocado!
Not only that, it is made without using butter or eggs! Great for vegans. Not so great if you are trying to cut out sugar as this recipe calls for a lot of sugar.
It is dedicated to my friend Claudia who gave me the best Chocolate Cake Recipe ever (using beetroot); and also to my pal Priya, who could only cook beans-on-toast a long time ago, but now bakes for every occasion.
Admittedly finding a ripe, cheap avocado in the UK is not the easiest thing to lay your hands on, whereas here they are plentiful, but if you are lucky enough to stumble upon one, give this cake a try.
- 3 cups plain 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 one avocado)
- 2 cups water
- 2 Tablespoons white vinegar
- 2 teaspoons vanilla extract
- Preheat oven to 350 F, 180 C. Grease 8" cake tin, then sprinkle with flour. Set aside.
- Sift together all of the dry ingredients except the sugar.
- Mix all the wet ingredients together in a bowl, including the mashed avocado.
- 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 batter into a greased cake tin. Bake for 40-50 minutes, until a skewer inserted comes out clean.
- Leave to cool in tin before turning out.
- Dust with Icing Sugar or alternatively made a chocolate ganache icing and decorate.
As an alternative to making a cake, use the mixture for muffins instead. Just adjust the cooking time to about 20 minutes, depending on size of muffins.
I apologise for using the US cup sizes, but the recipe was from a US website.
Even though I am baking my third cake as I write, I have yet to photograph the finished product - it gets devoured as soon as it is cool enough to eat!