If you know me, you know I love some chocolate cake. Chocolate frosting is the only kind of frosting I'll eat--everything else just tastes like sugar. So it came as the biggest surprise to me that I fell in love with this vegan, egg-free, butter-free decadent chocolate cake.

I hopped on the "baking with avocado" train to see if I could actually make a delicious chocolate cake with chocolate frosting made with avocado instead of eggs and butter.

Making it was a little strange. I didn't need to wash my hands after dealing with the raw eggs, and it was perfectly fine to eat the batter because, again, no raw eggs.

It smelled like chocolate and baked pleasantly. But I knew the true test would come after dinner when I served it to my kids, ages 1 and 2.



The one year old had a taste of the frosting, which is smooth and almost pudding-like, and begged for more. Like tears-in-the-eyes begged. I let him skip the cake because, well, bedtime.

The two year old was thrilled to see a cake in the house, decided it was her birthday, and asked for a slice. She took one bite, grinned, then wiped her plate clean with her leftover baby carrots from dinner.

I'm calling this one a huge win. The frosting on its own is a little silky in texture for my palate, it is avocado, sugar, and cocoa powder! But together with the cake, which has almost a carrot or spice cake texture, it was a perfect pairing. This is a great less-guilty cake to serve to family and friends, and a great way to use up extra ripe avocados!

Ready to jump on the avocado bandwagon? Get the recipe for Dark Chocolate Avocado Cake with Chocolate Avocado Frosting, and start baking!

By Ashley Kappel and Ashley Kappel