Chocolate Pumpkin Cake with Chocolate Avocado Icing

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Ingredient List

Cake Recipe-

1 1/2 C Gluten Free Flour

1/2 C Cocoa Powder

3/4 C White Sugar

1/4 C Coconut Sugar

1 Tsp. Baking Soda

1/2 Tsp. Salt

1/4 C Coconut Oil

1/2 C Pumpkin Puree

3/4 C Water

1 Tsp. Apple Cider Vinegar

1 Tsp. Vanilla

Icing Recipe-

2 Avocados

1/2 C Cocoa Powder

1 Tsp. Vanilla

10 TB Honey

Like I have mentioned before, I am always looking for ways to make healthier and sneakier treats for the family. Stoney LOVES baked goods. I used Gluten free flour mainly because I had it but if you would rather, you can use regular flour. This recipe isn’t just gluten free, but it is also egg free and even dairy free. It is a pretty allergy friendly dessert! Here is how I made it!

I first combined the flour, cocoa powder, salt and baking soda in a bowl and whisked it together so all the ingredients are well incorporated.

In my stand mixer I combined the sugars, coconut oil, pumpkin puree, water, ACV and vanilla and mixed it with the paddle attachment.

I then added the dry ingredients into the wet ingredients.

Pour the batter into a greased cake pan. You will need to help spread the batter out as it won’t be as runny as typical cake batter.

Bake in the oven for 35 mins at 350 degrees or until the cake is fully baked.

Allow the cake to cool completely before placing the icing on it.

While the cake is cooling you can make the icing. I use my stand mixer with the WHISK attachment. Whisk together the avocado, honey, cocoa powder and vanilla until the icing is smooth!

Spread the icing over the cake and enjoy!

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