Avocado Chocolate Cake with Fudge Frosting
Ingredients
Cake
- 2 cups all purpose flour
- 1 cup wholemeal flour
- 1 1/2 cups unrefined coconut sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 2 ripe avocado
- 2 cups almond milk
- 2 tsp vanilla extract
- 1/2 tsp apple cider vinegar
Frosting
- 200g dairy free butter
- 3 cups powdered sugar, sifted
- 1/3 cup coconut fudge sauce @naturescharm
- 1/2 tsp vanilla bean extract
Preparation
Preheat the oven to 180C. Line 3 8” round cake pans with parchment and grease the sides.
In a stand mixer, mix the dry ingredients together. In a separate bowl, whisk together mashed avocado, milk, sugar, vinegar and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing at low speed, mix until the batter just comes together.
Divide the batter evenly between the 3 pans and bake for 25-30 mins or until toothpick comes out clean. Let cool completely.
Make the frosting. Add butter in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 2-3 mins. Stop mixer and add the sifted powdered sugar. Mix on low speed, then add in coconut fudge sauce and mix until incorporated. Scrape the bottom and sides of the bowl and then mix on high speed until smooth
