Leaves turn red and gold in autumn. Greens die out in preparation for winter’s white. By Halloween, the one guarantee of green is in the face of Frankenstein’s monster trick or treating on your front porch. This avocado buttercream frosting is a delicious way to finish a chocolate cake. It’s also the perfect color for decorating a Frankenstein’s monster cake.
Avocado Buttercream Frosting
2 medium avocados – as ripe as possible.
2 teaspoons lemon, grapefruit, orange or lime juice. (If the orange juice is sweet, I will add in a little citric acid/sour salt or use half lemon juice and half orange juice to prevent browning of the avocado.)
1 pound powdered sugar, sifted
1/2 teaspoon vanilla, almond or lemon extract
Put the whisk attachment on your stand mixer. Peel and pit avocados and cut out any brown spots in the flesh. Put into the mixing bowl along with the citrus juice. Work quickly to prevent oxidization. Whisk until the avocado starts to lighten in color and smooth out – about 3 minutes.
Add the sifted powdered sugar a tablespoonful at a time and beat. When the sugar is incorporated, add in the extract. until combined. Adjust flavors. If not using immediately, store in an airtight container in the fridge. The citric acid in the juice will prevent browning. Add vanilla extract until combined. If not using right away, store in the refrigerator in an airtight container. I prefer to make this frosting before making the cake, and then to let it chill in the fridge.
Chocolate-Avocado Cake with Avocado Icing
Makes 2 x 8-inch rounds or 2 thinner 9-inch rounds
Avocados are a delicious treat in the autumn in southern California. Those who own avocado trees are often overwhelmed by nature’s bounty. Unlike some other fruits of the season, avocados cannot be easily canned. They need to be used when ripe.
Too many people limit their idea of how to use avocado in savory preparations like guacamole. Avocado also plays well in sweet preparations like ice cream. This vegan chocolate cake is also a great use for ripe avocados. For those who keep Kosher, here is a cake that can be served with either dairy or meat based meals. For those who prefer not to use any animal products, this cake also works to that end.
3 cups AP flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons each baking powder and soda
2 cups brown sugar (I prefer dark brown)
1/4 cup canola or safflower oil
1/2 cup very ripe and well mashed avocado (about 1 medium avocado)
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F.
3. Mix all the wet ingredients, the sugar and the avocado in one bowl.
2. In another bowl, sift together all of the remaining dry ingredients.
4. Dump the wet mix on top of the dry mix all at once. Bring together by mixing with a whisk until just smooth.
5. Grease and flour two 8 or 9-inch round baking pans. (Greasing and flouring here rather than earlier gives the batter a few moments extra moments to come together and seems to result in a better texture. If you prefer to grease and flour the pans earlier, allow the batter to sit for 5 minutes or so.)
6. Pour batter into greased cake tins.
7. Bake on the center rack of the oven for 30 minutes. Check doneness with a toothpick inserted in the center. If it comes out clean, it’s done. If not, done bake another 5 minutes.
7. Cool cakes in the pans for a quarter of a hour before turning them onto cooling racks.
8. Allow the cake to cool completely before frosting.