If you know me, you know I love some chocolate cake. Chocolate frosting is the only kind of frosting I’ll eat–everything else just tastes like sugar. So it came as the biggest surprise to me that I fell in love with this vegan, egg-free, butter-free decadent chocolate cake.
I hopped on the “baking with avocado” train to see if I could actually make a delicious chocolate cake with chocolate frosting made with avocado instead of eggs and butter.
Making it was a little strange. I didn’t need to wash my hands after dealing with the raw eggs, and it was perfectly fine to eat the batter because, again, no raw eggs.
The one year old had a taste of the frosting, which is smooth and almost pudding-like, and begged for more. Like tears-in-the-eyes begged. I let him skip the cake because, well, bedtime.
The two year old was thrilled to see a cake in the house, decided it was her birthday, and asked for a slice. She took one bite, grinned, then wiped her plate clean with her leftover baby carrots from dinner.
I’m calling this one a huge win. The frosting on its own is a little silky in texture for my palate, it is avocado, sugar, and cocoa powder! But together with the cake, which has almost a carrot or spice cake texture, it was a perfect pairing. This is a great less-guilty cake to serve to family and friends, and a great way to use up extra ripe avocados!
Ready to jump on the avocado bandwagon? Get the recipe for Dark Chocolate Avocado Cake with Chocolate Avocado Frosting, and start baking!