While I was home for break, I decided I'd try something different and bake an entire cake. Usually I stick with just cupcakes because my apartment oven can dependably bake them and they are much easier to give out to people. So, with some amount of free time and access to a more well-equipped kitchen, I tackled a double layer cake. I'm afraid I don't have photos, but if I re-make it I will post some.
This recipe comes from Joy Wilson's blog Joy the Baker. This is the specific recipe: http://joythebaker.com/2009/07/vegan-chocolate-avocado-cake/.
Her wonderful looking cookbook Joy the Baker Cookbook: 100 Simple and Comforting Recipes includes a very similar recipe in cupcake form with a chocolate frosting. I may have to try that if I ever have spare avocados in my apartment...
Now for the cake details- it pains me to part with 3 avocados so quickly. I'm not from the warmest of climates, so avocados tend to be shipped and the price goes up quite quickly. However, I promise that they went to a delicious cause. Normally I excuse my increasing use of butter due to the fact that, in my opinion, it makes everything delicious. However, I don't think it made a difference this time. This cake is very moist, and the frosting is not as avocado-y as comments on Joy's site would indicate. I will warn you now- it really is green. My skeptical family tried the green covered cake, and reported that it's pretty good despite the unsettling color.
One thing I have to rave about is that for the cake itself you do not need any sort of electric mixer. I usually have to mix everything I make by hand anyways, but this is especially simple to throw together.
Here are the ingredients:
Chocolate Cake (makes 2 8"-9" round cakes)
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 (Joy used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado (really mash this so it doesn't show up in the finished cake)
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Oven Settings: Preheat oven 350°F.
Spray two 8" or 9" round cake pans, depending on desired thickness of cake layers.
Mash the avocado very well.
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. I baked mine for 35 minutes and wish I took it out 5 minutes earlier; the crunchy edges aren't the greatest.
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 (Joy got this from Alton Brown)
8 ounces of avocado meat, about 2 small to medium, very ripe avocados (no mushy brown spots in the meat, though)
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!
I know that the frosting seems very sugar-heavy, but I would still recommend that much because it keeps the recipe buttercream-esque.
Sorry there are no photos, I'll put some up next time I make this or try it in cupcake form.
I love me some avocado, but there needs to be less "vegan" in this recipe and more "meat!"
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