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Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting is for Dessert.

Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting takes several minutes to prepare.

Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting takes several minutes to cook.

Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting makes 1 servings.

The ingredients for Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting are:

Vegan Chocolate Cake with Avocado

makes 2 8-inch rounds or 2 thinner 9-inch rounds

from Vegetarian in the Middle East

Print this recipe!

3 cups all-purpose 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 (I used almond oil)

1/2 cup soft avocado, well mashed, about 1 medium avocado

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.

Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the super 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 tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting

from Alton Brown

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 teaspoons lemon juice

1 pound powdered sugar, sifted

1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It?s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don?t worry. It won?t turn brown!

Here is how you make Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting:

Vegan Chocolate Cake with Avocadomakes 2 8-inch rounds or 2 thinner 9-inch roundsfrom Vegetarian in the Middle EastPrint this recipe!3 cups all-purpose flour6 Tablespoons unsweetened cocoa powder1/2 teaspoon salt2 teaspoons baking powder2 teaspoons baking soda2 cups granulated sugar1/4 cup vegetable oil (I used almond oil)1/2 cup soft avocado, well mashed, about 1 medium avocado2 cups water2 Tablespoons white vinegar2 teaspoons vanilla extractPreheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.Sift together all of the dry ingredients except the sugar. Set that aside too.Mix all the wet ingredients together in a bowl, including the super 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 tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.Avocado Buttercream Frostingfrom Alton Brown8 ounces of avocado meat, about 2 small to medium, very ripe avocados2 teaspoons lemon juice1 pound powdered sugar, sifted1/2 teaspoon vanilla extractPeel and pit the soft avocados. It?s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don?t worry. It won?t turn brown!Number of Servings: 1Recipe submitted by SparkPeople user RINASMONKEY.

The nutritional information for Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,716.3

• Total Fat: 70.1 g
• Cholesterol: 0.0 mg
• Sodium: 4,670.6 mg
• Total Carbs: 753.1 g
• Dietary Fiber: 45.6 g
• Protein: 59.2 g

The dietary needs meet for Vegan Chocolate Cake with Avocado and Avocado Buttercream Frosting is Vegan