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Vegan Chocolate Avocado Cake with Avocado Buttercream Frosting

Wednesday, 13 January 2010

vegan chocolate avocado cupcakes

Still with me? hehe...When I saw this at Joy the baker, I was intrigued and at the same time skeptical. Avocado? No eggs? Healthy? I'm not usually a huge fan of healthy, low-fat desserts as they normally taste...well...low-fat, you know what I mean. When I saw this at Not quite nigella again, I thought I'd give it a go! The clours are just so pretty to resist!

Vegan Chocolate Avocado Cake 2

Like what Joy said, it's really moist and dense. And I couldn't taste a hint of avocado in that cake. As for the avocado buttercream, the taste of avocado was actually quite strong, reminded me of the avocado milk shake that I once had but rather than creamy, it's sugary. The avocado buttercream added a nice touch to the cake but I prefer a creamier frosting. Maybe I should use condensed milk instead of icing sugar next time...oooo...yes, it would be gooood...Overall, it's really good considering it's full of healthy fats. I was quite surprised when the wild boar told me he liked it as he usually hates healthy, low-fat food.

Vegan Chocolate Cake with Avocado

Vegan Chocolate Avocado Cake 3
Ingredients:
makes 2 8-inch rounds or 2 thinner 9-inch rounds (I made 6 cupcakes and 1 6-inch cake)
  • 3 cups all-purpose flour
  • 6 tbs unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup soft avocado - well mashed, about 1 medium avocado
  • 2 cups water
  • 2 tbs white vinegar
  • 2 tsp vanilla extract
Directions:
  • Preheat oven to 180°C.
  • Grease cake tin. Set aside.
  • Sift together all of the dry ingredients except the sugar. Set aside.
  • Mix all the wet ingredients together in a bowl, including the mashed avocado.
  • Add sugar into the wet mix and mix well.
  • 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 mins or until a toothpick inserted comes out clean. For cupcakes, check after 15 mins.
  • 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

Vegan Chocolate Avocado Cake 1
Ingredients:
Adapted from Alton Brown's
  • 180g avocado meat
  • 2 tsp lemon juice
  • 370g icing sugar
  • 1/2 tsp vanilla extract
Directions:
  • 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. I mashed the avocados first before whisking.
  • Add the icing sugar a little at a time and beat.
  • Add vanilla extract until combined. If not using right away, store in the refrigerator.

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