Recipe: Vegan Cake with an Unexpected Twist

In January of this year, my good friend Danae Lagoy started up a food blog/cooking battle with her mom called Because I Love Food. My favorite thing posted remains to be Danae’s Vegan Avocado Chocolate Cake. WOW. Try out the recipe below for springtime flavor heaven!

The CAKE:

• 3 cups all-purpose flour
• 6 tbsp unsweetened cocoa powder (or 3 oz Baker’s Vegan Baker’s Chocolate Melted)
• 1/2 tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• 2 cups granulated sugar
• 1/4 cup vegetable oil
• 1 medium avocado, mushed
• 2 cups water
• 2 tbsp white vinegar
• 2 tsp 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 mushed avocado. Add sugar (and melted chocolate if you used the Baker’s chocolate) into the wet mix and stir. Mix the wet with the dry all at once, and beat 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 before frosting.

The FROSTING:

• 3 cups confectionery sugar
• 1/3 cup margerine
• 4 tbsp espresso
• 4-8 tbsp Coconut milk
• 2-4 tbsp Cocoa Powder

Whip it.

I want to add ANOTHER VARIATION for a bomb frosting:

lets see….

• 3-4 cups of confectionery sugar
• 1 stick vegan margarine
• some vanilla
• some BANANA RUM
• a touch or so of non-dairy milk (I always try and use almond milk, its the best)

Whip it!!!!!

Frost and cut long thin slices of banana to place with frosting between layers and on the top of the cake.