This cake was constructed amongst emptied coffee cups and baguette crumbs.
(PS: I learned this week that the end of the baguette is called a "quignon" in French. It's my favourite part. When I get a baguette I literally rip off one quignon, and then flip the baguette around in its paper bag to get involved with the second one. I am a very selfish baguette eater. sorrynotsorry.)
My two friends and I had a sardine style girls night after a long night of dancing (and rapping to gangster music, obviously). How we fit three people in my bed is still unclear.
So. I was a biiiit tired when constructing this cake. And I kinda just started throwing in random things and hoping that some sort of delicious final product came out of my oven. I wanted to try an avocado chocolate cake. And the birthday request was raspberry.
I felt that a happy medium could reached between these three ingredients. Perhaps that was the 4 hours of sleep talking?
I was REALLY happy with the vegan chocolate red wine cake that I made for my friend the other week. I tweaked this cake slightly and added raspberries to a simple frosting. It ended up being absolutely awesome.
Vegan avocado chocolate cake - What you need:
- 3 cups all purpose flour
- 1 1/2 cup sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup hot coffee (replace with hot water if you're not a coffee fan)
- 1/2 cup apple sauce
- 3/4 cup avocado purée (this was one large avocado for me)
- 1/4 cup vegetable oil (I used olive oil)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Vegan avocado chocolate cake - What you do:
Preheat your oven to 180 degrees celsius (350F).
Prepare 2 23 cm/9in (OR 3 16 centimeter/6 inch) cake pans by greasing them with margarine (or coconut oil/butter for non-vegans) and coating it with flour or extra cocoa powder.
Place the avocado in a food processor and blend until completely creamy to make the purée. You could also just mash the avocado if you're going for the simplicity route.
In a large bowl stir together all of the dry ingredients. (flour, sugar, cocoa powder, baking soda, salt)
Beat in the liquid ingredients (coffee, apple sauce, avocado, oil, vanilla, vinegar) to the dry mixture.
Stir well until no lumps remain.
Pour into the prepared cake pans.
Bake for 15 - 18 minutes, or until an inserted tooth pick comes out clean.
Cool the cakes in the pans slightly, then flip out the cakes on a cooling rack to cool completely.
Raspberry "butter"cream frosting - What you need:
- 175 grams (or 3/4 cup) softened vegan margarine (or butter for a non-vegan version)
- 3 cups confectioner's sugar
- 1 loose cup of fresh raspberries
Raspberry "butter"cream frosting - What you do:
Purée the raspberries in a food processer. You can strain out the seeds using a strainer if you wish... but in my opinion: ain't nobody got time for that. Set aside.
In a large bowl beat the margarine until soft and fluffy. Add in one cup of sugar and beat well. Add in the second cup of sugar and (again) beat well. Pour in the raspberry purée and beat. Add up to a third cup of sugar until you're satisfied with the consistency of the frosting. I used almost three whole cups in all.
Frost up the cake!
I decorated the cake with some left over raspberries.
AHHH this cake.
The texture was very good and quite interesting. I would even venture to say a bit chewy... but definitely not in a negative way. It gives your mouth something to think about. You could very subtly taste the avocados behind the chocolate power punch. It was a dense, but not heavy, cake. The raspberry frosting was sweet and a nice contrast to the deep chocolate cake. The colour was AWESOME.
(I hope the birthday boy didn't mind a pink cake!!!)
Plus - the party was really fun. Win-win for a Saturday night!
So I tried to take a photo of a cake slice with my phone - huge fail, but just in case...
Baking soundtrack - Tunes to inspire your inner baker:
I fell in love with this song (and with Banks in general).