Chocolate Avocado Cake
adapted from the edible perspective
3 cups whole wheat pastry or all-purpose flour
8 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sucanat or granulated sugar
1/4 cup vegetable oil (I used cold-pressed canola oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
1 cup water
1 c almond milk
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds or 1 9 x 13-inch pan. Sift together all of the dry ingredients except the sugar. Set that aside.
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, remove from pan and place on rack to cool completely before frosting.
Coconut Dream Frosting
1/3 c non-hydrogenated shortening or butter alternative like Earth Balance
1/4 c coconut butter*
1/3 c light coconut milk
2-3 c powdered sugar
1 tsp vanilla
Cream shortening and coconut butter in ingredients in bowl of stand-mixer with whisk attachment (or in a bowl to blend by hand or with hand mixer). Slowly add powdered sugar as you mix at low speed. Add vanilla and coconut milk in a tablespoon or so at a time (you may not need the full amount), until frosting reaches the desired consistency. Frost cake once cool. Enjoy!
*to make coconut butter at home, get some unsweetened dry, shredded coconut and put in a food processor until creamy.