This cake probably sounds a little crazy. I promise you can’t taste the avocado. It just nobly stands in for the butter, making this cake as healthy as it is delicious. Every time I lift the lid on the cake dome, I breathe in a deep whiff of chocolate and say, “Ahhh. Now that’s what a cake should be.”
Where did I get this crazy idea? From Joy the Baker! Now you know you don’t have to worry. She has a recipe for similar cupcakes in her new cookbook, and I adapted it slightly for a torte, which just might be, according to me, the world’s most perfect cake. (There is also a recipe for a similar traditional double layer cake on her blog).
I have been craving avocado for the last few weeks, and I decided that, in addition to covering my salads with it, I would try baking with it. It really functions beautifully, and, I repeat, you can’t taste it at all.
Since I’ve been into whole grains lately, I wanted to make them the stars of this cake. I used all whole wheat flour, and it came out wonderfully. Not too heavy, not too dense, and with no discernable effect on the flavor. I also added some raw millet, since it’s my new favorite, and since, obviously, this cake needed something to make it crunchy.
Whole Wheat Chocolate Avocado Torte with Millet
Recipe Inspired by Joy the Baker
1 1/2 c whole wheat flour
1/4 c unsweetened Dutch process cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c granulated sugar
1/3 c raw millet
2 Tbsp olive oil
1/4 c mashed ripe avocado
1 c water
1 Tbsp white vinegar
1 Tbsp pure vanilla extract
-Preheat oven to 350 degrees F. Grease and flour one 9″ Springform pan. Set aside.
-Sift together all of the dry ingredients. Set aside.
- Mix all the wet ingredients together in a bowl, including the mashed avocado.
-Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
-Pour batter into cake pans. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean.
-Let cake cool in pan for 15 minutes, release from pan, and dig in!