Tropical Avocado Cake
When you think of recipes that make use of fresh, delicious avocados, chocolate cake might not come to mind. But rest assured, it can be done – and the result is incredible! We’ll show you how to use big, delicious tropical avocados to make a chocolate cake and frosting that will wow your guests. Try this Tropical Avocado Cake at your next party!
Tube cake pan
- 3 cups all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 ripe Tropical Avocado mashed until very smooth
- 1 1/2 cups water
- 2 tbsp white vinegar
- 2 tsp vanilla extract
- 2 cups granulated sugar
- 1 Tropical avocado
- 2 1/2 cups powdered sugar
- 6 tbsp dark chocolate cocoa powder
Preheat oven to 350 degrees F. Grease and flour a cake tube pan.
In a large bowl, mix together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a blender, combine vegetable oil, mashed avocado, water, vinegar, and vanilla until well blended. Once smooth, move into a bowl and whisk the sugar in with the wet mixture.
Add the blended mixture to the dry ingredients. By hand, beat with a whisk until a smooth batter is obtained.
Pour batter into cake pan and bake for 45 to 50 minutes.
Let cake cool in pan for 15 to 20 minutes. Turn the cake out onto a cooling rack so that it can cool completely before frosting.
Scoop Tropical Avocado out into a food processor. Puree until smooth, approx. 2 minutes. You may have to stop and scrape down the food processor bowl with a spatula.
Add powdered sugar and dark chocolate cocoa powder to the pureed avocado. Process for another minute or until creamy and combined (you may have to stop and scrape down mixture with spatula).
After cake has cooled, frost the cake. Let the cake sit for a few hours before serving