Super Moist Chocolate Avocado Cake

Chocolate Avocado Cake with Chocolate Avocado Buttercream Frosting -

First let me say that this is not my recipe. It was created by a smart young woman from Penn, and also let me say that this cake is sooo moist and really delicious! I used xylitol instead of sugar but you can make it exactly like the recipe. I also made a ganache frosting instead of the buttercream because I wanted a dark fudgey frosting. I like her site, she seems to know what she is doing. I do however substitute organic ingredients and also replace sugar with alternatives like coconut sugar and monk fruit.

Go to this site to get the recipe:

For the Ganache Frosting if you want to sub out that instead:

1 cup organic whipping cream or soy creamer (wild wood is the best) (You could use a coconut creamer too)

2 cups dark chocolate chips (vegan are fine)

1 Tb butter or earth balance ( cut into little bits)

1 tsp vanilla

1/4 tsp clove if you want or you could use a 1/4 tsp instant espresso powder

Warm the cream till it bubbles then add the chocolate and cover, let sit until it begins to melt. Stir with a whisk until it melts and is creamy. Add the butter/earthbalance whisk in then add the rest of the ingredients. Set aside until it firms up just enough to spread on the cake or pipe from a bag.
Adapted from Wholesome Sweeteners recipes.

Enjoy! This is a keeper

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