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By Ashley Kappel and Ashley Kappel, MyRecipes
This vegan cake (no eggs or butter!) is so delicious that our kids begged for more. The frosting is silky smooth, and the cake is light and loaded with chocolate flavor and healthy fats.
Yield: 1 double layer cake
More Recipe: 5 Minute Molten Chocolate Mug Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 5 tablespoons dark chocolate cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ¼ cup canola oil
- 1 ripe avocado, mashed until smooth
- 2 cups water
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 2 cups sugar
Frosting
- 2 ripe avocados, mashed until smooth
- 2 cups confectioner's sugar
- 5 tablespoons dark chocolate cocoa powder
Directions
Step 1
Preheat oven to 350. Grease and flour two 9” round cake pans.Step 2
In a large bowl, whisk the first five ingredients.Step 3
In another bowl, whisk canola oil and the next four ingredients. Once combined, add sugar.Step 4
Pour wet avocado mixture into the flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes.Step 5
To frost, combine all frosting ingredients in a large bowl and beat with an electric mixer until combined and fluffy. Allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on the first cake layer, then top with a second cake layer. Add remaining frosting to the top of the cake.More Recipe: Retro-Style Chocolate Sheet Cake Recipe
Chef's Notes
If you want to frost the sides of the cake, double your frosting.See more at MyRecipes
