Tag Archives: cake

Chocolate Avocado Cake

chocolate avocado cake

Chocolate Avocado Cake

The “food of the gods,” chocolate is native to Mexico where it was consumed by priests and nobility as an unsweetened foamy drink. The Aztecs prepared a highly spiced beverage called “xocoatl,” with cocoa beans that were roasted, pounded in a mortar and flavored with chiles, vanilla, annatto, and sometimes honey and dried flowers. Chocolate was introduced to Europe in the 16th century and for centuries was exclusively consumed as a drink by the aristocracy and bourgeoisie. It was first used for baking in 18th century England.

For the cake:
6 ounces bittersweet chocolate chips
4 tablespoons cocoa powder
2 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons ground cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
¼ cup avocado oil, plus a little more for coating the cake pan
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 large ripe avocado, cut lengthwise, pitted and mashed
1 cup granulated sugar
1 cup brown sugar

For the ganache:
1 cup heavy cream
1 tablespoon vanilla extract
12 ounces bittersweet chocolate chips

Preheat oven to 350º F. Coat a 10-inch bundt pan with a little avocado oil. Dust with flour, tapping out any excess.

Place the chocolate and cocoa powder in a glass or stainless steel bowl over a double boiler. Stir gently until melted and combined. Remove from heat.

In the bowl of an electric mixer fitted with a paddle, mix the all-purpose and almond flours, cinnamon, salt, baking soda and baking powder at low speed.

In a separate bowl whisk the mashed avocado, avocado oil, water, vinegar, vanilla extract and both sugars. Slowly incorporate the wet ingredients to the dry ingredients until just incorporated. Add the chocolate and beat until fully incorporated. Pour the batter into the prepared pan and bake in preheated oven for 1 hour, until a toothpick inserted into center of cake comes out clean. Allow to cool.

While the cake is baking, prepare the chocolate ganache. Heat the heavy cream and vanilla extract in a small saucepan until it starts to simmers. Remove from heat, add the chocolate and stir until melted and smooth.

When the cake cools, invert onto a platter and pour the warm ganache over it. Dust with powdered sugar and serve.

Makes one 10-inch bundt cake

Avocado Oil Cake with Fresh Berry Compote

avocado oil cake

Avocado Oil Cake with Fresh Berry Compote

Grown from southern Mexico through Central America, avocados were referred to by the Spanish conquistadors as the poor man’s butter. Avocado oil is made by taking the ripe, green pulp through one cold-press process, gently grinding and separating the oil to preserve all of the fruit’s nutritious properties. 

Blueberries are indigenous to North America and have deep roots in the United States’ history. Native Americans developed the first blueberry baked good – a simple pudding made with blueberries, cracked corn and water. A shrubby, prickly plant belonging to the rose family, raspberries are thought to have originated in Eastern Asia. In ancient Greece they were associated with fertility. Strawberries were the favorite fruit of the French court; Louis XIV held a poetry contests on the topic of the fruit.

For the cake:
3 large eggs
1 ½ cups sugar
¾ cup avocado oil
¼ cup milk
2 teaspoons orange zest
2 teaspoons vanilla
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt

For the fresh berry compote:
1 pound mixed fresh blueberries, raspberries and sliced strawberries, about 4 cups
¼ cup sugar
2 tablespoons water

Pre-heat oven to 350° F. Grease a 9-inch cake pan with avocado oil.

Beat eggs with sugar, avocado oil, milk and orange zest. Combine flour baking soda, baking powder and salt in a separate bowl. Gradually beat dry ingredients into the wet ingredients.

Pour the batter into the greased cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool before inverting onto a platter. Prepare the compote.

In a medium saucepan, combine the berries, sugar and water. Bring to a simmer until the berries are softened and the sugar is dissolved, about 8 minutes.

Slice the cake, top with the warm compote, dust with powdered sugar and serve.

Makes one 9-inch cake