It’s my baby niece’s fault.
You see, they found out she was allergic to dairy and soy about a year ago. My sister therefore had to change her own diet since she was nursing. This was around her 35th birthday last year (today!), so I felt like I needed to somehow make a dessert that my sister could eat. I don’t remember what I searched for that actually led me to it, but the recipe that intrigued me the most was Joy the Baker‘s Vegan Chocolate Avocado Cake.
Joy’s blog was actually my first true introduction to the world of food blogging. Up until then, I would just blindly look up recipes on AllRecipes.com or look through cookbooks (I still do both, of course). It was all over from there. I started bookmarking any blog that seemed interesting, and still check them all almost every day. I must have immediately felt like blogging was something I’d like to do, as evidenced by all the photos that I took while making and serving this cake. Since then, I’ve almost always made a point to photograph at least the finished products.
As you can see by the photos above, the wet ingredients of this cake make an interesting…soup. Once you add the dry ingredients though, it definitely looks like chocolate cake batter. This was my first time making a vegan dessert, so I learned about the vinegar/baking soda trick to make the batter rise!
One of the cakes stuck a tiny bit to the silicon pan, and of course I had to taste the part that didn’t make it (darn!). I remember it tasting a bit like cornbread for some reason. The final cake did NOT taste like that, by the way.
The frosting was a bit of a challenge because no matter how much I beat it with a mixer, I could not get rid of the lumps. (a food processor might have been a better choice…had it been an option) I frosted it anyway, and it totally looked like a guacamole cake! At least I thought ahead and bought some raspberries for a nice contrasting decoration.
So how was it? Really good and bizarre!
The cake seemed like it would be perfect baked in loaf pans and served sliced, sans frosting. It was super duper moist and chocolaty, and dense without being rich. The frosting was mainly the bizarre part. It was good, but we all agreed it tasted a lot like green grapes, which I thought was a bit of an odd pairing with chocolate cake.
For the cake and frosting recipes, check out Joy’s post. She’s got way better photos of a way prettier cake (of course)!
Oh, and FYI: BUGS are crazy attracted to this frosting. There were a couple fruit flies in the house that kept trying to get all up in my cake. You might want to keep that in mind if you’re thinking about serving this outside…