Wait a minute.

Is that…? No.

It is.

But in a cake? Yup.

I know what you’re thinking so put your stink eye away for a moment and just trust me. I was in the same exact position last week when I stumbled upon this recipe. Avocados in a cake, really? But this is no joke people. It’s a new world out there and nothing is off limits.

We all know that avocados are commonly used to make guacamole or as an ingredient in salad dressings. But did you know that avocados could replace butter? I know! Since avocados have a naturally smooth, creamy texture, they can be used as a healthy replacement in lieu of butter and eggs.

Get out of town! That’s exactly what I said. I remember as a little girl my very forward thinking mom adding yogurt to cakes and thinking what the heck? What’s wrong with butter? But now I get it. She just wanted us kids to eat some healthy.

Which leads me to why this cake takes the cake. Not only is this cake light and moist, but the frosting will knock your aprons off.  Yes, it’s green and looks like a perfect cake for Slimer, but I am telling you when you mix avocados with powdered sugar it creates a smooth, lemony frosting that gently slides across your palate igniting your taste buds.

Plus this cake is lower in saturated fat because of the avocados. So, hello second piece of cake!

Promise me you will try this cake? If you don’t, I will be sad and bake this cake with butter and then things will get ugly.

Avocado Cake with Avocado Buttercream

(Recipe  from Joy the Baker)

Serves 8

Prep Time: 20 minutes
Cook Time: 40 minutes

Avocado Cake:
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil
1/2 cup ripe avocado, well mashed
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Avocado Buttercream:
8 ounces of very ripe avocado meat
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Spray 8 or 9-inch rounds with non-stick cooking spray.  Mix dry ingredients together except the sugar.  Mix all the wet ingredients together in a separate bowl with smashed avocado. Gently incorporate sugar to wet ingredients and stir. Then mix the wet with the dry in batches until smooth. Pour batter into cake rounds. Bake cakes for about 30 to 40 minutes. Before you add the frosting, let the cakes cool on a wire rack.

Peel and pit the avocados. In a mixer fitted with a paddle attachment, place avocado meat into the bowl. Add lemon juice and whisk the avocado on medium speed. Add the powdered sugar in batches. Add vanilla extract and blend. Once the cake has cooled, spread frosting onto both layers. Then gobble up!