Chili Chocolate Avocado Cake
A unique, spicy chocolate cake with a creamy avocado twist.
Course: DessertCuisine: FusionDifficulty: Intermediate
Servings
8
servings
Prep time
25
minutes
Cooking time
35
minutes
Calories
360
kcal
1
hour
Ingredients
-
1.5 cups 1.5 all-purpose flour
-
0.5 teaspoons 0.5 baking soda
-
0.25 teaspoons 0.25 baking powder
-
0.25 teaspoons 0.25 salt
-
1 cup 1 unsweetened cocoa powder
-
1 teaspoon 1 cayenne pepper
-
3 3 ripe avocados
-
1.5 cups 1.5 granulated sugar
-
1 cup 1 buttermilk
-
0.5 cup 0.5 vegetable oil
-
1 teaspoon 1 vanilla extract
-
3 3 large eggs
Directions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan with nonstick spray.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cocoa powder, and cayenne pepper.
- In a separate bowl, mash avocados until smooth and creamy using a fork or a food processor.
- Add sugar, buttermilk, vegetable oil, and vanilla extract to the mashed avocados and mix until well combined.
- Beat eggs into avocado mixture one at a time, incorporating each before adding the next.
- Slowly add dry ingredients into the wet ingredients, mixing gently until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to even out.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Nutrition Facts
- Total number of serves: 8
- Calories: 360kcal
- Cholesterol: 55mg
- Sodium: 180mg
- Potassium: 300mg
- Sugar: 26g
- Protein: 6g
- Calcium: 50mg
- Iron: 3.5mg
