This may send anyone not used to working with avocado reeling, but avocado is wonderful in desserts as it’s super creamy and the taste is quite neutral. I initially made this because I had a craving for chocolate cake but I gave the recipe to my friend recently and she made it for her 1 year old son’s birthday, so it’s great for all occasions!
The original recipe comes from Joy the Baker but I modified certain aspects of it to make it more chocolatey.
3 cups all-purpose flour
6 heaped tablespoons of cacao powder
1/2 teaspoon salt
2 teaspoons baking soda
1 cup granulated sugar
1/4 cup coconut oil
1/2 cup ripe medium sized avocado, well mashed
2 cups water
2 teaspoons vanilla extract
1 cup of icing sugar
1 banana, mashed
1 avocado, mashed
2 heaped tablespoon of cacao powder
1/2 bar of dairy free chocolate
1 teaspoon vanilla extract
Preheat oven to 180 degrees. Grease two 9 inch cake tins and set them aside.
Sift together all of the dry ingredients except the sugar.
Mix all the wet ingredients together in a separate bowl, including the mashed avocado.
Add sugar into the wet mix and stir it.
Mix the wet mix with the dry all at once, and beat with a hand whisk until smooth.
Pour mixture into greased cake tins.
Bake for 30 to 40 minutes, or until a knife comes out clean.
Let cakes cool in the pans and then turn out onto a rack to cool completely.
Mash up the ripe avocados (make sure they’re nice and soft) and banana
Beat the sugar, cacao powder, vanilla extract, banana and avocado together with an electric whisk for 2 minutes.
Frost the cakes and sandwich them together and add the remainder to the top of the cake.
Grate the chocolate (I used white chocolate) onto the top and serve with coconut cream or dairy free pistachio ice cream. You can also top with nuts or desiccated coconut.