This moist and delicious avocado chocolate cake uses the fat from an avocado to create a dense, chocolate cake with just the right amount of sweetness. It's topped with chocolate avocado frosting as well!
Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray.
Pour the flours, sugar, cocoa powder, salt, and baking soda/powder into a mixing bowl. Stir to combine.
Peel the avocado and remove the pit. Roughly chop it into large chunks and add it to a food processor along with the vegetable oil, water, vinegar, and vanilla. Pulse until smooth.
Add the avocado mixture to the flour mixture. Stir to combine. Pour into prepared cake pans. Bake for 30 to 35 minutes, until a toothpick inserted in the middle, comes out clean.
When done, remove the cakes from the oven. Allow them to cool for 10 minutes, and then invert each cake on a plate or wire rack to cool completely.
For the Chocolate Avocado Frosting:
Peel the avocados and remove the pits. Chop them roughly into large chunks and add them to the food processor along with the cocoa powder and maple syrup.
Pulse until smooth, stopping to wipe down the bowl as needed. Taste a bit of the frosting and add 2 to 4 tablespoons of additional syrup if necessary.
Once the cakes are cooled, spread half of the frosting on the top side of one of the cakes. Place the second cake on top of the bottom, frosted cake. Then add the remaining frosting to the top cake and spread evenly across the top.