My friend, M, and I took a cake decorating class in November with Cake Tutor. Lori is an awesome teacher, her class is so much fun!
For our final class, we had to bring a cake and decorate it. I had some avocados at home (was going to make guacamole to go with black bean taco, but there was a sudden change in our meal plan and the avocados were ripe), and used it to make a chocolate cake.
This is a good vegan recipe for chocolate cake (minus the icing).
I didn’t use the avocado buttercream because I didn’t have enough avocados, but would definitely give it a try next time.
Recipe adapted from The Purple Carrot
4-1/2 cup all-purpose flour
9 tbsp cocoa powder
1 tsp salt
3 tsp baking powder
3 tsp baking soda
3 cups brown sugar (I used brown sugar that M gave me from Barbados)
1/2 cup coconut oil
2 avocados (~1 cup avocados) – mashed
3 cups water
3 tbsp vinegar
3 tsp vanilla extract
- Preheat oven at 300 degrees.
- Mix together all dry ingredients except the sugar, in a medium bowl.
- In a large bowl, mix together wet ingredients with the sugar and avocados.
- Combine the dry ingredients with the wet ingredients, beat until the mixture is smooth.
- Pour the mixture into greased cake pans (I used two 9-inch pans, I also used parchment paper to line the pans, but you can use shortening.)
- Bake for approximately an hour, or until toothpick comes out clean. Let it cool before adding icing.
I used a lower temperature because my cakes always rise more than I want it to when I follow the temperature of the recipes (I think it has something to do with our oven; it’s hotter than it says, maybe). Because I used a lower temperature, I let the cake bake longer. It also prevents the cake from burning (since the cake doesn’t have butter or eggs in it).
This is the icing recipe that I like:
Adapted from Cake Tutor
1 lb butter
1 lb shortening
500g icing sugar
2 tsp vanilla extract
A pinch of salt
Blend the butter and vanilla extract on low. Gradually add the icing sugar. Add shortening after the mixture is well-blended. Blend on medium until icing is fluffy.
I forgot to double the sugar when I doubled the original recipe to make more icing (to practise with). This turned out well, though. I am not an icing person, this particular icing is too sweet for me (the original recipe). The modified version (one above) was better, in my opinion.