My little girl turned 2 last week. I wanted to make her a birthday cake, but since we've been doing the vegan/dairy free thing, I wanted to make her something that we could all eat and still stick to our plan.
I found this recipe through googling vegan cakes. Everyone was a little freaked out by the ingredients (my husband especially) but it turned out really good. And I was just excited to be able to have cake that was dairy-free :)
The recipe (from www.joythebaker.com is as follows...
Vegan Chocolate Cake with Avocado
makes 2 8-inch rounds or 2 thinner 9-inch rounds
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
from Alton Brown
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract
Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!
Fresh, the cake and frosting was awesome. It turned out to be such a pretty green, too. The cake was very moist, one family member said it could have been more chocolaty, maybe using more cocoa powder might solve that. The frosting was really good, somewhat citrus-y with the lemon juice added. After a couple days in the fridge the frosting turned a little slimy, I actually ended up throwing the rest of it away.
Madelyn got a piece (a very small one) to eat for herself, she really liked it of course.
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