Avocado (Cup)Cake
Ingredients
- 3 cups flour ⓘ
- 6 tablespoons unsweetened cocoa powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 2 cups granulated sugar ⓘ
- 1/4 cup vegetable oil ⓘ
- 1/2 cup avocado, well mashed, about 1 medium avocado ⓘ
- 2 tablespoons white vinegar ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2 cups water ⓘ
Instructions
- Preheat oven to 350F (175C). Oil and line two 8 or 9-inch pans (I used two 6-inch cakes and made 6 cupcakes with the extra batter). Set aside.
- In a medium bowl, sift together the flour, cocoa, salt, baking powder and baking soda set aside.
- Whisk together the sugar, oil, mashed avocado, vinegar and vanilla, then add the water. Sift in the dry ingredients all at once, then whisk until smooth.
- Pour batter into prepared tins and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
- Let cakes cool in pan for 10 minutes, then turn out onto a rack to cool completely.
Nutrition & Diet Analysis (per serving)
480
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).