Whenever I have fruit or veggies that are past their prime I try to juice, blend, or bake with them before tossing them out my window for the animals to enjoy. I had a couple of super soft avocados and some browning bananas and I didn’t want them to go to waste. I love these two flavors combined and I drink them together as a smoothie often. With the added cocoa, the avocado morphs into a sweet, dense treat.
This cake requires two types of chocolate, cocoa powder and semi sweet chocolate chips, resulting in an extra fudgey, chocolate cake. Because of the natural fat and oil content of the avocados, there is no need to add any additional oil to the recipe. This is a nice treat for either breakfast or dessert.
Vegan Frosted Double Chocolate Avocado Cake
- 2 avocado
- 2 bananas
- 1 1/2 tsp vanilla extract
- zest from 1 orange
- 1 1/4 cup whole wheat flour
- 1/4 cup cocoa powder
- 3/4 cup cane sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp sea salt
- 1/4 cup vegan chocolate chips
- For the Frosting:
- 1 cup confectioners sugar
- 2 tbsp earth balance butter
- 1/8 cup almond milk
- 6 tbsp cocoa powder
- 1/4 tsp vanilla extract
1. Preheat oven to 350F.
2. In a small bowl, mash together the avocado and banana. Stir in the orange zest and the vanilla extract. Set aside.
3. In a large mixing bowl, add the flour, cocoa powder, sugar, baking soda, the spices, and salt. Whisk together well.
4. Add the banana avocado blend into the dry ingredients and stir well.
5. Fold in the chocolate chips.
6. Grease an 8in bread loaf pan and pour in the batter. Bake for 1 hour. Remove from oven and place on a cooling rack to let it cool completely before frosting.
7. To make the frosting, add the confectioners sugar and butter to a mixing bowl and beat well until combined. Add the almond milk, cocoa powder, and vanilla and beat until smooth and creamy.
8. Frost cake and top with chocolate chips.
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Photo: Lauren Sacerdote