vegan avocado cake

Cake
1 1/2 cups unbleached flour
1 1/2cups all-purpose flour
6 tbsp cocoa powder
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup very ripe avocado, pureed
2 cups sugar
1/4 cup veg oil
2 cups water
2 tbsp vinegar
2 tsp vanilla

Frosting
2 medium, very ripe avocados, pureed
2 tsp lemon juice
3 1/2 cups powdered sugar
3 tbsp cocoa powder

This would be a much healthier cake without the frosting. You could use a doily to make a pretty pattern with just a little powdered sugar. I made the frosting because it was for a special occasion.
If you make cupcakes, reduce the time to about 22 minutes, and remember to reduce the serving size.

Cake:
Preheat oven to 350 degrees. Spray cake pan (9 x 12) with nonstick spray.
In a bowl, sift dry ingredients (except sugar).
In another bowl, mix the pureed avocado, oil, and sugar until well blended. Add water, vinegar and vanilla.
Add dry ingredients all at once to wet ingredients and mix together with a whisk or mixer until the batter is smooth.
Pour into cake pan and bake for about 30 minutes. Test by inserting a toothpick. It will come out clean if the cake is done. Let the cake cool before frosting.

Frosting:
Beat avocado with lemon juice with an electric mixer for 2-3 minutes or until it is bright green.
Add cocoa powder and powdered sugar (about a cup at a time), and continue to beat. Scrape down the sides as you mix to get all of the ingredients blended smoothly.
Frost the cake when it has cooled.

Serving Size: 18 slices or 24 cupcakes

Number of Servings: 18

Recipe submitted by SparkPeople user DWHEATL99.