Avocado Chocolate Cake Frosting Recipe: Vegan Icing

We love unusual frosting recipes like this chocolate avocado frosting for cakes or cupcakes, and while this may not sound appetizing at first, it looks from the photos that it was quite a success.

Blending avocado into sweets is actually fairly common throughout the world.   The combination with chocolate is quite tasty in a shake or smoothie.  The avocado provides both good fat and flavor that can vary depending on the ripeness.  It also gives a smooth texture.

We ended up creating more of a pudding, rather than a cupcake frosting which was fantastic.  It came out looking and tasting just like chocolate pudding, with a rich body and nice glossy sheen.  It’s delicious whether you’re vegan or not.  Instead of sugar, we used agave nectar. We also added shredded coconut and chopped toasted walnuts for a semi-healthy, dairy free sundae.

Branny suggests a fruit or carrot cake for her recipe below.  We also think chocolate cake works beautifully.   For another version, check out Joy the Baker’s vegan chocolate avocado cake.

Avocado Cake Frosting

Ingredients (slightly modified from Alton Brown)

4 ounces avocado meat, approximately 2 small to medium

1 1/4 teaspoons freshly squeezed lemon juice

1/2 pound powdered sugar, sifted

1/4 t cream of tartar (don’t ask me why I added this, I have no idea, I am not a baker, it just felt right)

I suspect that the ripeness may cause you to increase or decrease the amount of sugar needed to reach your desired texture.  So, add incrementally.

Directions

Peel and pit. Place the avoc. into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth.  Store in the fridge away from air.

Avocado Buttercream Frosting « Branny Boils Over.

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