Loading...With the addition of Fresh California Avocados, this moist, buttermilk cake with creamy chocolate frosting is a great alternative to a traditional birthday cake.
California Avocado Birthday Cake
Total Time:
25min
Cook Time:
25min
Nutritional Highlights (per serving)
420
Calories
11
g
Total Fat
3
g
Dietary Fiber
6
g
Protein
77
g
Total Carbs
Ingredients
Serves: 10| 2 1/4 | cups | sifted cake flour (sifted before measuring) |
| 1 | tsp. | baking powder |
| 1 | tsp. | baking soda |
| 1/2 | tsp. | salt |
| 2 | Tbsp. | butter, at room temperature |
| 1 | ripe, Fresh California Avocado, seeded, peeled, and pureed until smooth in a food processor or blender (do not simply mash) | |
| 1 | cup | sugar |
| 1 | tsp. | vanilla extract |
| 2 | large eggs | |
| 1 | cup | low-fat buttermilk |
| California Avocado Chocolate Frosting (recipe follows) | ||
| California Avocado Chocolate Frosting | ||
| 2 3/4 | cups | confectioner’s sugar |
| 6 | Tbsp. | unsweetened cocoa powder |
| 1/2 | ripe, Fresh California Avocado, seeded peeled, and pureed | |
| 3 | Tbsp. | butter, at room temperature |
| 1 | Tbsp. | milk, or more as needed to thin |
| 1 | tsp. | vanilla extract |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Cake:
- Preheat oven to 325 degrees F. Spray two 8-inch round cake pans with baking spray. Line bottom of each pan with a round of parchment paper, and then spray the parchment with baking spray. Set aside. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In the bowl of a stand mixer, beat the pureed avocado with the sugar until completely combined. Beat in vanilla. Beat in eggs one at a time, mixing well after each addition. With the mixer on low speed, beat in all of the buttermilk until just combined. Add the flour mixture in 3 additions, mixing each addition until just combined. Once all flour is incorporated, increase speed to medium and beat for 20 seconds longer. Be careful to not over mix.
- Divide batter among the two prepared cake pans. Bake until golden on top and a wooden pick inserted in center comes out clean, about 25 minutes. Cool cakes in pans on racks for 10 minutes before inverting, removing parchment paper, and cooling completely.
Chocolate Frosting:
- While the cakes are cooling, prepare the frosting. In a medium bowl, sift together the confectioner’s sugar and cocoa powder.
- In the bowl of a stand mixer, cream the butter with the pureed avocado until smooth. Gradually add the sugar mixture, adding a Tbsp. of the milk for moisture. Blend in the vanilla. Beat until light and fluffy, adjusting the consistency with more milk or sugar.
Assembly:
- Place one of the cakes on a plate or platter. Spread with one third of the frosting. Place remaining cake on top. Spread top and sides of cake with remaining frosting. Serve.
Beverage pairing: Delicious with cold milk or hot coffee.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
NUTRITION INFORMATION
PER SERVING
Calories 420
Total Fat 11 g
Trans Fat 0 g
Saturated Fat 5 g
Unsaturated Fat 4.5 g
Polyunsaturated Fat 1 mg
Dietary Fiber 3 g
Protein 6 g
Total Carbs 77 g
Cholesterol 55 mg
Sodium 360 mg
Potassium 250 mg
Total Sugar 49 g
Vitamin A 279 (IU); Vitamin C 2 mg; Calcium 83 mg; Iron 3 mg; Vitamin D 13 (IU); Folate 83 mcg; Omega 3 Fatty Acid 0.066 g
% Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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