This vegan chocolate peanut butter cake was amazing!! The avocado in the batter makes the cake itself very moist and dense. Paired with the peanut butter frosting this was overall a delicious cake.
Recipe
Makes: 1 cake Time: 1 hour active, 3 hours total
Ingredients
Chocolate Cake
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Peanut Butter Frosting
1 cup peanut butter
1/2 cup vegan butter (can sub vegetable shortening)
1 tsp vanilla
2 1/2 cups powdered sugar
1 tbsp dairy free milk alternative
Directions
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.
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.
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.
While the cake cools, take all the peanut butter frosting ingredients and whip them together until you get a thick frosting. Add more dairy free milk if it's too thick, and more powdered sugar if it's too thin.
Cut the cakes so they're flat, then frost one layer at a time. If you're going for a really clean look on the outside, do a crumb coat of frosting first. This is done by applying a thin layer of frosting around the entire cake and then refrigerate it for 30 minutes or until the frosting is firm. Now you can add another thin layer of frosting without worrying about the cake crumbs.
Vegan Chocolate Avocado Cake recipe from Joy the Baker.
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