This chocolate avocado cake is vegan friendly and contains no dairy or eggs! So soft and moist, I was so surprised of how an avocado can really change the texture of the cake. If you want, you are more than welcome to replace the butter with an Earth Balance vegan butter for the buttercream frosting recipe. For the filling, I filled it with a 1/2 a cup of blackberry jam, making sure the filling was not too over filled. Then, for decoration, I topped my cake with a packet of broken strawberry Pop Tarts to enhance the presentation. Happy Eating~ 🙂
Chocolate Avocado Cake with Blackberry Frosting
- 3 cups all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1/4 cup vegetable oil (I used almond oil)
- 1/2 cup soft avocado, well mashed, about 1 medium avocado
- 2 cups water
- 2 Tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 3-4 cups powdered sugar
- 4-5 tablespoons blackberry puree, strained
- Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.
- Sift 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 to 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.
- For the buttercream: Beat butter for 2 minutes. Slowly add powdered sugar until the frosting becomes very thick. Slowly add berry puree a little at a time. Stop once the buttercream becomes the right consistency. If it becomes too loose, add more powdered sugar to thicken.