Avocados and Chocolate are my two favorite foods (blueberries and spinach follow close behind). Combining these two perfectly divine substances is total genius! In the past I’ve made raw chocolate puddings using avo but today I took it to a new level with a birthday cake based upon this great recipe from Marcus Samulelsson’s website.
Today is my friend Faith’s birthday. Faith is a fabulous cook who is health conscious and very creative in the kitchen. She also leads these excellent $5 mat Pilates classes, for which I’m extremely grateful since I’m in pre-wedding workout mode! Thanks Faith! Anyways, she’s having a little birthday picnic potluck tonight and I’m on cake duty! I’m not a superb baker, but I love doing it anyways, mostly because it’s a great excuse to make a huge mess and lick spoons!
I wanted to make Faith a cake that is both very delicious and healthy. This cake is both – it’s made with whole wheat flour, sprouted spelt flour, flaxseed meal, raw turbinado sugar and lots of avocados. Desert with loads of fiber, protein, omega-3s, vitamins and minerals – count me in!
This recipe is egg-free and dairy-free but isn’t 100% vegan because I used raw honey. Honey is still technically an animal product, but I don’t have qualms about using it because the honey we get is from these super nice beekeepers from the next county over. It’s sooo tasty and raw local honey is so good for you!
I’m looking forward to our little party tonight and I’m betting this cake tastes as good as it looks and smells right now!
WHOLE WHEAT CHOCOLATE AVOCADO CAKE
Makes 1 (8-inch) Double-Layer Cake
2¼ cups whole-wheat flour
½ cup sprouted spelt flour
½ cup flaxseed meal
6 tablespoons unsweetened organic cocoa powder
2½ teaspoons baking powder
2 teaspoons baking soda
1 cup raw honey
½ cup soft avocado, mashed (about 1 whole small avo)
2 cups filtered water
2 tablespoons white vinegar
2 teaspoons vanilla
1 cup raw turbinado sugar
Preheat oven to 350.
Spray coconut oil cooking spray into the 2 baking pans (I used these colorful spring loaded ones and the cakes came out very easily).
Sift flours, cocoa, baking powder and soda in a small bowl and put to the side.
In large bowl whisk (I used an electric one, but not necessary) honey and avocado. Add in water, vinegar and vanilla and keep whisking! Add sugar and whisk til fluffy.
(Doesn’t this look amazing? Avocado and honey! That would make a great face mask…it was really hard for me to resist putting this on my skin while I was cooking!)
Add all the dry ingredients at once to the wet and whisk to blend.
Pour the batter into the cake pans and tap them around the sides to pop air bubbles.
Cook for 35 minutes or until a knife comes out clean. (Halfway through baking it’s a good idea to rotate the cakes around in the oven)
When they are done, pop onto cooling racks for an hour to cool before frosting.
Chocolate Avocado Frosting
2 ripe avocados (remove any brown spots)
3 overflowing tablespoons freshly squeezed lemon juice
3 cups of organic powdered sugar
2.5 teaspoons of vanilla extract
2 heaping tablespoons of organic coconut oil
2 tablespoons of unsweetened, organic cocoa powder
The trick to this is to sift the powdered sugar (which I didn’t do and immediately regretted) then you just whisk whisk whisk like crazy til it’s all smooth. Frosting is a personal thing so taste-testing to get the right proportions is recommended!
Guacamole frosting turns to fudgy frosting with just a few hits of cocoa! Yum!
To finish: Slather the cake with the frosting and garnish! I used sliced strawberries but rasberries would be lovely too!