The Vegan Avocado Cake….as a cupcake!
A while back I made the Vegan Avocado Chocolate Cake posted on Joy the Baker but I never posted the recipe. When trying to decide what to bring to a BBQ this weekend my husband voted for the Avocado Cake (I was a little bit surprised that this is what he had chosen) so i opted to do it in cupcake form!
Vegan Chocolate Avocado Cupcakes with Chocolate Avocado Buttercream Frosting from Joy the Baker
- 3 cups all purpose flour
- 6 tbsp cocoa powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup ~ 1 medium avocado pureed (the ripest you’ve got!)
- 2 cups sugar
- 1/4 cup veg oil
- 2 cups water
- 2 tbsp vinegar
- 2 tsp vanilla
Preheat the oven to 350 degrees and line 24 muffin tins with paper liners.
In a bowl, sift the dry ingredients (excluding the sugar)
In another bowl, mix the pureed avocado, oil, and sugar until well blended. Add the water, the vinegar and vanilla.
Add the dry ingredients all at once to the wet ingredients and mix together with a whisk or in a mixer until the batter is smooth.
Fill muffins liners, 2/3 full and bake for 20-22 minutes until a pick inserted in the middle comes out clean.
*I had some batter left over, probably enough for 4 more cupcakes!
- 2 medium avocados pureed.
- 2 tsp lemon juice
- 3 1/2 cups confectioners sugar
- 3 tbsp cocoa
Beat the avocado with the lemon juice in the bowl of a stand mixer with the whisk attachment 2-3 minutes or until they’ve lightened in colour.
Add cocoa and confectioners sugar (about a cup at a time) continue to beat, stopping to clean the sides of the bowl with a spatula. Once frosting is smooth and well combined, frost cupcakes using an offset spatula or a piping bag.