Avocado (Cup)Cake

Name: 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

11 ingredients

5 steps

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

1

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.
2

In a medium bowl, sift together the flour, cocoa, salt, baking powder and baking soda set aside.
3

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.
4

Pour batter into prepared tins and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
5

Let cakes cool in pan for 10 minutes, then turn out onto a rack to cool completely.