Chocolate Avocado Cake

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Thank you to my daughter Kallie for sending me this recipe!  I tweaked it a bit to be more chocolatey and use the ingredients I have on hand.  So far, our family has devoured three batches!  The avocado replaces the butter, egg and dairy in this cake recipe, making it dairy-free, gluten-free, and vegan.  With another avocado in the frosting, you are really getting extra nutrients with your dessert.  Why not enjoy this with your Easter celebration?

Ingredients:
2/3 cup cocoa powder
1/2 cup boiling water
1 cup brown rice flour
1 cup sorghum flour
1 cup tapioca starch
1 1/2 tsp. xanthan gum
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 medium avocado, remove pit and skin
1/4 cup coconut oil
2 cups granulated sugar
1 1/2 cups water
2 T. white vinegar
2 tsp. vanilla

Preheat oven to 350 degrees.  Line cupcake pan with 18 cupcake liners, or oil a cake pan and sprinkle with a bit of extra cocoa.  In a small bowl, pour the boiling water over the cocoa and stir to dissolve. Set aside. In another bowl combine the dry ingredients:  rice flour, sorghum flour, tapioca starch, xanthan gum, salt, baking powder, and baking soda.  Set aside.  In a large bowl, mash the avocado until smooth and creamy.  Add the coconut oil and sugar, mixing well. Add the cocoa mixture to the avocado and blend well.  In the measuring cup with the water, add the vinegar and vanilla.  Add a bit of the water to the avocado bowl and stir.  Now add some of the flour mixture to the avocado bowl and stir.  Repeat until everything is mixed into the large bowl.  Scoop the batter into your cupcake pan, or pour into prepared cake pans.  Bake cupcakes 25 minutes, or cakes for 30-40 minutes.  Allow cakes to cool before frosting.

Chocolate Avocado Frosting Ingredients
1 medium avocado, remove skin and pit
2 T. orange juice
1 cup powder sugar
1/3 cup cocoa powder
1/2 t. vanilla

Mashed the avocado in a medium mixing bowl.  Blend in the orange juice until smooth.  Use a strainer to sift the powder sugar and cocoa into the mixing bowl, so there are no lumps.  Mix well.  Add the vanilla and taste.  Add more orange juice or powder sugar if needed to make the frosting thinner or thicker.  This recipe makes 1 cup frosting, enough for a batch of cupcakes or a 13×9″ cake.  Double the frosting recipe if you are frosting a layer cake.  Enjoy your avocado treat!

img_6306Behold what manner of love the Father has bestowed on us, that we should be called children of God! 1 John 3:1 (NKJV)

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

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