How To Make Chocolate Cake With Avocado Instead Of Eggs And Butter

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This vegan cake (no eggs or butter!) is so delicious that our kids begged for more. The frosting is silky smooth, and the cake is light and loaded with chocolate flavor and healthy fats. Thanks, Ashley Kappel, at MyRecipes!

And just in case you were not sure how healthy avocados are for you, take a peek…

Avocados are often referred to as the healthiest food due to its impressive nutritional value.

An avocado contains these vitamins and minerals:

Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
Vitamin B9
Vitamin C
Vitamin E
Vitamin K
Calcium
Iron
Magnesium
Manganese
Phosphorus
Sodium
Zinc
An avocado contains more potassium than a banana. Avocados have 14% and a banana contains 10% potassium.
Ingredients
Cake
3 cups all-purpose flour (HHL recommends converting to coconut flour or rice flour)
5 Tablespoons dark chocolate cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 cup olive oil
1 ripe avocado, mashed until smooth
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
2 cups sucanat sugar
Frosting
2 ripe avocados, mashed until smooth
1 cups sugar (HHL recommends 1/3 cup of Monk fruit sugar)
5 Tablespoons dark chocolate cocoa powder
Preparation
Preheat oven to 350. Grease and flour two 9” round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk olive oil and next four ingredients. Once combined, add sugar.
Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes.
To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

Don’t like avocados? No worries try this recipe instead:

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