Avocado (Cup)cake
Ready In: 55 mins
Yields: 2 cakes
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
Directions
- 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.
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