Sunday, September 5, 2010

Chocolate Avocado Cupcakes!

Okay, I have to be honest, I picked this recipe because the icing was so pretty! =D Plus, I was out of eggs and butter and this is a vegan recipe. These are delicious, moist and heavenly.. The icing reminds me of "kaya", which is a Malaysian coconut spread that you put on toast. I might just make the icing and use it for other things some time. I made this for the potluck at Sreekari's place today. Sreekari was a bit scared to try it at first because of the bright green colour but in the end it was approved by her as well as John and all my flatmates, so it is honestly really good =) I would like to pimp this recipe, so give it a try if you get a chance!

Vegan Chocolate Cake with Avocado

  • 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

  1. Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.

  2. Sift together all of the dry ingredients except the sugar. Set that aside too.

  3. Mix all the wet ingredients together in a bowl, including the super mashed avocado.

  4. Add sugar into the wet mix and stir.

  5. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

  6. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

  7. 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

  • 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

  1. 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.

  2. 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.

  3. 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!

(Oh if you are making muffins instead of the cake like I did, take them out in 10-12 mins rather than half an hour okay!)

Cherlyn made a delicious Pumpkin Loaf and Sreekari a mouth-watering vegetarian pasta. Everything went so well together and it was a lovely afternoon of good food and good friends! =)

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