3 cups all-purpose flour
6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1/4 cup vegetable oil
1/2 cup soft avocado, well mashed (about 1 medium avocado)
2 cups water
2 tbsp. white vinegar
2 tsp. vanilla extract
2 cups granulated sugar
Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans. Set aside.
Sift together flour, cocoa powder, salt, baking powder and baking soda and set aside.
Mix the oil, mashed avocado, water, vinegar and vanilla together in a bowl. Stir sugar into the wet mix.
Combine the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn onto cooling racks to cool completely before frosting with avocado butter cream.
Avocado Butter Cream Frosting
8 oz. avocado meat (about 2 small to medium very ripe avocados)
2 tsp. lemon juice
1 lb. powdered sugar, sifted
1/2 tsp. vanilla extract
Peel and pit the soft avocados. (Use the ripest avocados you can get. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.)
Place the avocado meat into the bowl of a stand mixer fitted with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 or 3 minutes.
Add the powdered sugar a little at a time and beat. Add vanilla extract until combined.