Chocolate Avocado Cake: Yields a single 6-inch, two-layer cake.

  Chocolate Avocado Cake: 

Yields a single 6-inch, two-layer cake.

 

Components:

 

Two 6-inch cake pans

 

Cake:

 

1/2 cup Bob's Red Mill All-Purpose Gluten-Free Flour

1/4 cup cacao powder or powdered chocolate without sugar added

A half-tsp of baking soda

One teaspoon of baking powder

Half a teaspoon of sea salt

One-quarter cup of soft Medjool dates, packed, pitted, soaked in water for half an hour, and then drained

One-fourth cup of mashed avocado

Two teaspoons of pure vanilla essence

Two cups of water that have been filtered

Two teaspoons of vinegar from apple cider

 

 

Decorating:

 

One and a half cups of mashed avocado

Half a cup of maple syrup or date paste and

one-third cup of filtered water

half a cup of cocoa powder

One-fourth teaspoon sea salt

1 teaspoon of real vanilla essence

 

 

Adjust the oven rack to the middle position and preheat to 375F.

Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

In a large basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.

In a blender, combine the dates, water, avocados, and vanilla essence; process until smooth. Transfer the blended mixture to the flour mixture and stir thoroughly. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared pans with cake batter, bake them.

Take care not to overbake or underbake the cakes; bake them for approximately 25 to 30 minutes, or until they are set and a toothpick inserted into the centre comes out practically clean.

If it's not done baking, check it after 25 minutes and return it to the oven for a short while. Take it out of the oven, allow it to cool fully, then remove the moulds and place them on two plates, cover, and store.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth. Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may take up to 45 minutes, depending on the temperature.

 

When everything is ready, store it in the fridge until you're ready to assemble.

 

 

One cake layer should be placed on a pan and covered with around 3/4 cup of frosting to assemble. After putting the second cake layer on top of the first, cover the top of the cake with the remaining frosting and distribute it down the edges.

Sprinkle some sparkles on top and dig in!

 

 

To create date paste, soak one cup of dates in thirty minutes of filtered water, strain, and set aside two and a third cups of filtered water. Add the dates to the blender along with 2/3 cup water, and process until smooth. Date paste may be kept in the fridge for up to two weeks when kept in a jar.