Avocado Chocolate Cake

Here it is, in all its glory. A creamy, super-moist, bittersweet, gluten-free (if you want) Cake of Wonder. I based this on a bread recipe from The Mad Food Scientist… but this is so much better, and involves chocolate!

My avocado cake brings all the friends you never knew you had to the yard:

  • 2/3 cup flour or gluten-free all-purpose baking flour
  • 2/3 cup oat flour (Fun Fact! If you put 2/3 cup of quick-cooking oats in a food processor for 20 seconds, you get oat flour!)
  • Heaping 2/3 cup sugar
  • 1/3 cup unsweetened or bittersweet cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 large egg, beaten
  • 1/2 cup sour cream
  • 1 ripe Hass avocado, smushed to Hades
  • Butter or margarine for greasing the baking pan

Preheat your oven to 375°F. Combine the dry ingredients in a large bowl, making sure there are no lumps. Thoroughly stir together the beaten egg, smushed avocado (as smooth as you can get it–no green lumps!), and sour cream in a smaller bowl (if you want, you can cream the sugar into this mixture instead of putting it in with the dry ingredients). I have also blended my avocado and sour cream in the food processor, to get it extra smooth. Mix the wet ingredients into the dry ones, folding everything in so that the whole mixture is uniform. This will take some muscle! Now grease an 8″ round baking pan (mine is spring-form; I suggest you use one of those, too), and pour the mixture into the middle of the pan. Use a spoon to press the mixture from the center towards the edges as you turn the pan, to ensure even coverage. Bake it for 30 minutes, and you’re done! Let it cool for about 5 minutes, and top it with powdered sugar or the quick glaze below.

Quick chocolate glaze:

  • 1  cup powdered sugar
  • 1 tbsp margarine or butter
  • 1 tbsp milk (I used unsweetened, light soymilk)
  • 2 tsp cocoa powder

Combine the above ingredients in a bowl, using a whisk if you have one. Wait for the cake to cool, and pour it on top. The glaze adds some extra sweetness, which is pretty sparse in the cake itself.

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