I think people who buy avocados in those little mesh bags must do a lot of Googling of recipes to use them up. I know I did, and I found so many posts about using up avocados that I felt a bit less guilty about the 5-count bag that has a couple on the verge of composthood.
So, in my search I came across this amazingly unique looking vegan chocolate cake with a beautiful green avocado-based buttercream frosting. It’s not a gluten-free recipe so I decided it was a good day to experiment in making it such.
(A small rant first … I wish I knew how to take pictures like other food bloggers do. This picture totally sold me on trying the recipe. I am feeling inadequate because I took a ton of pictures and not one single picture turned out. Not even one that could possibly, maybe, slightly work out. I didn’t notice this until after we mangled and ate part of the cake. And I mean mangled. So therefore, if you want to see what a great and neat looking cake this is … go to the original blog post and see it there with her beautiful picture. Because I suck.)
Moving on … here’s this fantastical cake made from avocados.
- 1 cup brown rice flour
- ¾ cup sorghum flour
- ¼ cup teff flour
- ½ cup tapioca starch
- ½ cup cornstarch
- 6 tablespoons unsweetened cocoa powder
- 1½ teaspoons xanthan gum
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- ¼ cup grapeseed oil
- ½ cup soft avocado, well mashed (about 1 medium avocado)
- 2 cups water
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.
- Sift together all of the dry ingredients except the sugar. Set that aside too.
- Mix all the wet ingredients together in a bowl, including the super mashed avocado. (I used an immersion blender to really smooth out the avocado here.)
- Add sugar into the wet mix and stir.
- Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. (I used my mixer with a whisk attachment, on low speed.)
- Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
- Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
- 8 ounces of avocado meat, about 2 small to medium, very ripe avocados
- 2 teaspoons lemon juice
- 1 pound powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Peel and pit the avocado.
- Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes.
- Add the powdered sugar a little at a time and beat until smooth. Add the vanilla extract and mix to combine.
- If not using right away, store in the refrigerator.
Some final notes:
This recipe, being already vegan, made it easy to just focus on making it gluten-free. The substitutions I used for flours was just on a whim and I think it turned out pretty darn awesome. The original recipe called for 3 cups of all-purpose flour so you could experiment and come up with your own favorite combinations to use.
This cake was a hit with Levi and I enjoyed it a lot. It was nicely moist and held together really well with just the right texture and crumb.
My only complaint was that I must be horrible at greasing/flouring pans or maybe you just can’t really flour pans with gluten-free flour without this happening … but I basically ended up with a floury crust on the bottom and sides of each cake layer. I brushed it off as best as I could but it was still noticeable.
I am thankful for other creatively-minded cooks out there who share their tasty recipes with the world. The ideas that start brewing in my head when I see stuff like this … it’s so good.
Oh and about calling the frosting ‘buttercream’ like Alton Brown does … well this really doesn’t resemble buttercream frosting as much as some of my other vegan frosting recipes do. I would almost consider this more of a glaze and certainly not ‘creamy’ enough to make one think it’s a version of a buttercream. Oh well, what do I know, AB is the expert, right?