CHOCOLATE AVOCADO CAKE

Ingredients:

3 cups all-purpose flour

6 tbsp unsweetened cocoa powder

1/2 tsp salt

2 tsp baking powder

2 tsp baking soda

2 cups granulated sugar

1/4 cup vegetable oil (or  almond oil)

11/2 cup soft avocado, well mashed, about 1 medium avocado

2 cups water

2 tbsp white vinegar

2 tsp vanilla extract

DIRECTIONS:

preheat oven to 350 degree F. Grease and flour two 8 or 9-inch rounds. Set aside. Sifted 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 30-40 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.

FROSTING:

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

2 tsp lemon juice 

1 pound powdered sugar, sifted

1/2 tsp vanilla extract

Peel and pit the soft avocados (very ripe) 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 int the refrigerator. Don’t worry. It won’t turn brown!