Avocado (Cup)cake

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READY IN: 55mins
YIELD: 2 cakes
UNITS: US

INGREDIENTS

Nutrition
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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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