HOW TO MAKE DARK CHOCOLATE AVOCADO CAKE WITH CHOCOLATE AVOCADO FROSTING?
Preheat the oven to 175°C (350°F) and set the rack to the middle position.
Grease 2 8 inch round cake pan, then lightly flour them.
In a large mixing bowl, add the gluten-free flour, cocoa powder, salt. baking powder and baking soda and whisk together to incorporate.
In a separate bowl add the avocado oil, mashed avocado, vanilla extract, and almond milk and whisk together until well combined.
Add in the sugar and mix to combine.
Add the flour mixture to the liquid mixture and mix with a hand mixer until well combined and the batter is smooth.
Fill each cake pan equally and bake for about 35-40 minutes. Stick a toothpick into the center of the cake it should come out clean.
Remove cakes from the oven and cool in the cake pan for about 10 minutes.
While cake is cooling, prepare the avocado chocolate frosting.
Combine the mashed avocado, vanilla extract, icing sugar and cocoa powder in a mixing bowl.
Beat all the ingredients using a hand mixer until frosting is creamy and smooth and set aside.
Spread a layer of the frosting on top of the first cake, place second cake over it and repeat with a top layer of cake.
Spread the rest of the frosting along the sides and cover any exposed cake.
Serve and Enjoy.
Keep cake refrigerated until ready to eat.
The cake will keep in the refrigerator for up to 4 days.