Easiest Way to Make Perfect Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF

March 25, 2021 arghy yansyah 0 Comments

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Ingredients of Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF

1. Prepare of Dry Ingredients.
2. It's 480 grams of plain flour or a gluten-free flour mix.
3. Prepare 8 tbsp of heaped unsweetened cocoa powder.
4. You need 1/2 tsp of salt.
5. Prepare 2 tsp of baking powder.
6. You need 1/2 tsp of plus a pinch xanthan gum - not required for wheat based flour.
7. It's of Wet Ingredients.
8. It's 400 grams of sugar.
9. Prepare 60 ml of oil - almond or vegetable.
10. It's 1 of medium soft, ripe avocado.
11. You need 480 ml of water.
12. Prepare of Other Wet ingredients.
13. You need 2 tbsp of white vinegar / cider vinegar.
14. Prepare 2 tsp of baking soda.
15. It's 2 tsp of vanilla extract.
16. Prepare of Frosting.
17. Prepare 2 of medium avocado, ripe and well mashed.
18. You need 2 tsp of lemon juice.
19. You need 450 grams of icing/powdered sugar.
20. It's 1 tsp of vanilla extract.

Moist and rich with a delicious chocolate vegan buttercream and no fuss ingredients! This Chocolate Avocado Cake with Chocolate Avocado Buttercream Frosting doesn't compromise any of that flavor you know, want and love. Really, you might know it's a healthier dessert with avocado in it, but no one else would ever guess! Ever feel like chocolate cake just isn't. chocolatey enough?

Vickys Best EVER Chocolate Cake w Secret Avocado! GF DF EF SF NF instructions

1. Preheat oven to gas 4 /180C / 350°F and grease, line and flour 2 x 8 inch round tins.
2. Puree the first set of wet ingredients together in a blender.
3. Mix all dry ingredients together in a large bowl, then add in the avocado mix and combine until smooth. Gluten free flour will require extra water added, around 30 - 60 mls (up to 1/4 cup).
4. Mix the other set of wet ingredients together and stir quickly into the batter, only stirring 7 or 8 times.
5. Split the batter between the two tins, put straight into the oven and bake for 35 - 45 minutes until a toothpick inserted in the centre comes out clean.
6. Let cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
7. For the frosting add the lemon juice to the avocado and beat until a bit paler, then gradually add in icing sugar and mix the vanilla in at the end.
8. The frosting will keep in the fridge until needed, it won't go brown. Use it to sandwich the cakes together then to decorate the top.
9. You don't have to use this particular frosting. I use a variety such as caramel, chocolate and vanilla. The green doesn't appeal to everyone, I use it as the wow factor.
10. This is the marble cake version. Just leave out the cocoa powder in the main batter. When you bake the two tins, divide half the plain batter between them and add half of the cocoa powder to the remaining batter mix. Dollop some of the cocoa batter on top of the plain batter and swirl it through with a knife - not too much! Bake as normal.

This cake triples down on chocolate flavor with cocoa powder, chocolate chips, and some brewed coffee and espresso powder to bump. This recipe came from an estate sale. These vegan chocolate avocado brownies are my long-time favorites. This (also vegan) dark chocolate avocado mousse is absolute With hot fudge cakes, you get the best of both when you pull the hot pan out of the oven — a warm and delicious chocolate cake. Line bottom of pans with waxed paper.

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