This past week, I have been practicing my vegan dishes. It’s fun to find new and healthier ways to prepare some of your favorite meals. Ever try making a chocolate cake … using an avocado? I did!
In order to prepare a vegan chocolate cake, you eliminate all ingredients that stem from animals. A healthy way to prepare this cake and keep all the flavor and moisture, is by adding an avocado. I know it sounds crazy, but it give it a try and you won’t be disappointed.
First we whipped up the avocado with water, white vinegar and sugar… lots of sugar. Then we slowly mixed in the dry ingredients. Flour, baking soda, baking powder, cocoa powder.
We poured the mixture into a small glass pan and baked at 350°F for about 25 minutes.
Once the cake cooled, we added a layer of vegan cream cheese frosting from Duncan Hines. Delicious! The cake came out soft and fluffy. You’d never guess it was made with an avocado. Paired with a glass of our home-made mead, you’d be hard-pressed to find a better dessert anywhere in San Diego!