chocolate avocado cake


What do you do when a recipe doesn’t turn out the way you envisioned?  Sometimes, the answer is to keep calm and carry on.  I saw a recipe for Chocolate Fudge Avocado Cake by Vevian Vozmediano in a magazine and decided to try making it for Easter family dinner. I made some adjustments for ingredients and quantities, and mixed up the batter; it  was so simple to prepare, the batter so smooth and creamy, it was almost too good to be true.

As the cake was baking, I whipped up the frosting.  Tasted it, and it was…weird. “Can you taste this?” I asked my younger son, home from college. “Tastes weird,” he agreed.

I went ahead and frosted the cake, mentally preparing an apology to my family for the deceptively beautiful, yet weird-tasting cake. But overnight, some strange alchemy occurred. The flavors softened and melded, and by the time I served a slice to everyone with a generous dollop of coconut cream and ripe strawberries, the cake had become delicious. Creamy, dense and darkly chocolate like a flourless torte.

Cake ingredients:

  • 1 1/4 cups mashed, medium ripe avocado (approximately two large avocados)
  • 1 cup unsweetened cocoa powder
  • 1 cup almond flour
  • 1 1/2 tsp vanilla
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 4 free range eggs
  • 1 cup organic honey

Frosting ingredients:

  • 3/4 cups mashed, medium ripe avocado (about one large)
  • 1/2 cup organic honey
  • 1/2 cup unsweetened cocoa powder
  • 2 Tbsp coconut oil
  • Optional: shaved dark chocolate or mini vegan chocolate chips

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch cake pan with coconut oil.
  3. Sift a little almond flour into the pan and shake to coat the pan lightly.
  4. Break eggs into a bowl.
  5. Put all the dry ingredients in a food processor and pulse to blend.
  6. Pour in the cup of honey and blend.
  7. With the mixer running, add the eggs one at a time. Blend until very smooth.
  8. Pour cake batter into pan and tap to even out.
  9. Bake 25 – 35 minutes until top is springy and a toothpick comes out clean. I put a piece of foil over the cake for the last 10 minutes to keep the top from over baking.
  10. Remove cake from oven and let cool. To remove from the pan, run a knife around the edge; place a platter over the pan and flip over. Tap the bottom and the cake should release.
  11. To make the icing, add all ingredients to the food processor and blend on high until very smooth, scraping down the sides with a spatula. Refrigerate for at least 30 minutes before frosting the cake.
  12. Frost the top of the cake. I shaved a small bar of dark chocolate over the cake for a pretty presentation, or you could sprinkle vegan chocolate chips.
  13. Refrigerate until ready to serve. Cut generous slices, and top each with whipped coconut cream and sliced strawberries.

To make whipped coconut cream, open a can of coconut milk or coconut cream (Trader Joe’s coconut cream works really well.) Scoop the rich coconut out and reserve the liquid for another use (although I don’t know what that might be .) Put the coconut in the food processor and add a Tbsp of coconut sugar. Blend on high until very creamy, scraping down the sides with a spatula. Refrigerate until ready to use.


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