Vegan Chocolate Avocado Cake

For the cake:
Preheat oven to 350 F. Grease and flour two 7- or 8-inch cake rounds. Set aside.

Mix all the wet ingredients together in a bowl, including the avocado and sugar. Set aside.

In another larger bowl, combine all the dry ingredients (flour through salt). Add the wet ingredients into the dry all at once and whisk vigorously until combined.

Pour batter into the prepared pans and smooth the top. Bake for 25-35 minutes, until a toothpick inserted in the center of a cake comes out clean. Remove from oven and set pans on a rack. Let cakes cool in the pans for 15 minutes, then turn out onto cooling racks to cool completely.

Once they are cooled you can assemble the cake. Trim off the tops (the rounded part) of the cakes with a serrated knife for smooth tops if needed. Stack one on a cake plate and frost the top then add the other cake layer. Frost the entire cake with avocado buttercream.

For the avocado buttercream:

Slice the avocados in half lengthwise, remove the pit and scoop out the green meat. Make sure avocado is totally soft and avoid any brown spots.

Place the avocado flesh into a large bowl. Add lemon juice to the avocados and beat together on medium speed, until they are smooth, about 2-3 minutes. Add the powdered natural sugars and beat well until smooth and fluffy. Add vanilla extract and mix until combined.

You can tweak this frosting according to tastes, so feel free to up the vanilla or sweeteners until you reach a flavor you like.

Note: You will see a few brown specs in my pictures because I tried adding 1/4 cup of date sugar. I thought it added a great flavor but it is visible, so don’t add more than 1/4 cup if you want it to stay bright green..

Inspired by Joy the Baker’s Vegan Chocolate Avocado Cake