Chocolate hazelnut avocado cake

Don't worry about the the "avocado" in this recipe!!!

This Cake is super easy since the avocado helps replace the usual butter and eggs. The frosting is made simply by combining avocado, cocoa powder and powdered sugar and it can be used whenever you need a frosting fix in a hurry. With the addition of whole-wheat pastry flour and ground hazelnuts this cake is rich, dense and has a brownie like texture that is sinfully delicious. I have to admit that if I made this cake and left off the frosting I would gleefully eat a slice of this for breakfast. If you are hesitating because it seems to weird, trust me you have to try this one.

I made this cake for my Friends Birthday and I didn't tell everyone there's Avocado in it. As my friend doesn't live vegan and I didn't want her to be suspicious about the taste without eggs or milk. All she said, that the cake is great and she loves it, and when I told her there's Avocado in it instead of eggs, she was surprised and said she wants the recipe.

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Chocolate hazelnut avocado cake



Ingredients:

For the cake:
2 cups whole-wheat pastry flour
1 cup hazelnut meal
6 tablespoons unsweetened cocoa powder
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
¼ cup vegetable oil
½ cup soft avocado, mashed, about 1 medium avocado
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
¼ cup chopped hazelnuts for garnis

For the frosting:
1 large ripe avocado, peeled and seeded
½ cup unsweetened cocoa powder
1 ¾ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt

Direction:
For the cake:
Pre-heat the oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.

Sift together all the dry ingredients except for the sugar.

In the bowl of a stand mixer, place the avocado and mix on medium speed until smooth. Add the rest of the wet ingredients and the sugar and mix until combined.

Add the dry ingredients and beat until smooth.

Divide batter between the two prepared cake pans. Bake for 30 to 40 minutes, until a toothpick inserted into the middle comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

Once the cake is completely cool spread the frosting on the top of one layer, place the other layer on top and cover with remaining frosting. Sprinkle the hazelnuts over the top and serve.

For the frosting:
In a stand mixer whip the avocado until it forms a smooth mixture. In a medium bowl sift the cocoa powder and powdered sugar together and then add to the bowl along with the salt and vanilla extract. Whisk the mixture until you get a smooth frosting.