I’m in Europe! So this post is going to be short and sweet …. punny
I love using avocado as the oil in this cake because it makes a moist and delicious base that isn’t too sweet to serve with this basic, bright, and super pretty vanilla glaze. This cake is so easy and surefire perfection that I will be going back to this recipe for a dish to pass or company’s-over dessert many a time.
Read on for the recipe and nutrition facts, and enjoy!
- 1 very ripe avocado
- 1/2 cup cane sugar
- 1 egg
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla, divided
- 1/4 cup powdered sugar
Puree the avocado in a blender or food processor until smooth. Add remaining ingredients, through the first half of the tsp of vanilla and mix until completely combined.
Bake at 350 for 15 minutes in small, nonstick sprayed baking dish- I have a 6ishx6ish that works perfectly, but you could double the recipe and do a 9×13.
Combine the remaining vanilla with the powdered sugar and stir until combined. Add drops of water until the glaze comes together- ADD SLOWLY, ONE DROP AT A TIME. The glaze will go from crunchy and dry to soup in a teaspoon of liquid so remember you can always add more, but you cant take water out!
Let the cake cool slightly, then top with glaze and serve either warm or cooled- but warm is always better in my book.
Makes 9 Servings: