Chocolate Avocado Cake

Preparation Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Cake Batter In a large bowl, mash the avocados with a fork until smooth. Add the sugar and mix well.

3.In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the avocado mixture, alternating with the almond milk.

4.Stir in the vegetable oil and vanilla extract until well combined.

5.In another bowl, beat the eggs until frothy. Fold the beaten eggs into the cake batter.

6.Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Baking Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cooling Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.

Frosting To make the frosting, mash the avocados until smooth. Add the powdered sugar, cocoa powder, and vanilla extract. Mix well until creamy and smooth.

Assembly Once the cakes have cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

11.Serve and enjoy!