A while back, my friend Sarah Hensley gave me a recipe for a honey-sweetened chocolate cake that uses avocados rather than butter or oil for the fat. Today, I made it because our avocado tree is full of avocados and we needed to use as many as we could. The cake is light and, because I used Black Onyx cocoa which is milder, it is very dark and also not as chocolatey as it might otherwise be. There is not a hint of avocado taste even though I used three avocados in the cake batter. I also put two avocados in the frosting and again, not one hint of them in the final product. The cocoa masks any other tastes, but the avocados made the frosting rich and creamy.
I added a tablespoon of peanut butter to the cake, a cup of milk, another cup of flour, 3/4 cup ricotta cheese, 1/2 cup of maple sugar, and a teaspoon of baking powder. (I made this recipe before and wanted a less dense cake.) The texture of the cake turned out light and perfect. I also added 2 tablespoons of peanut butter to the frosting and a 1/2 cup of maple sugar. The frosting turned out perfectly and has a beautiful shine thanks to that black onyx cocoa.
Whether you stick with the original recipe or add the ingredients I included, I highly recommend this recipe. The cake is beautiful, filled with good fat and lots of vitamins, and will never reveal to a regular refined sugar eater just how healthy it really is.
Here’s the recipe:
Here is my cake: