I’m such a sucker for summer foods. The fact that northeastern Wisconsin winters last nearly 7 months has a strong bearing on why I get all weak in the knees at the first signs of spring. The smell of the lilacs (my favorite!) tells me that warm weather and picnic season is right around the corner.
My favorite picnic foods include flavors of summer like fresh asparagus, roasted corn on the cob, potato salad, grilled brats and sausages, and of course, desserts made with freshly picked berries. That’s where this recipe for vegan chocolate raspberry cake with avocado comes perfectly into the picture.
Wait. Avocado? Excuse me?!
At this point, I bet some of you are scratching your head in disbelief at the title of this dessert. Yes, it’s true. There are avocados in these chocolate-loaded, delightfully moist, berry filled
mini cakes jumbo cupcakes!
Why is there avocado in my chocolate cake?
Because substituting avocado for saturated fats like butter and oil helps to keep the calories and cholesterol lower than you’d find in the average chocolate cupcake. Besides, avocados lean toward the healthy side as far as fats are concerned…when consumed in moderation, of course.
Also, using avocados instead of butter allows this chocolate raspberry cake recipe to be edible for vegans.
The stoneware pan that I baked the cakes in is from Pampered Chef. The wells are just a little bit bigger than a jumbo muffin pan. You can also bake this up as an 8-inch or 9-inch layer cake and frost the top with 3-ingredient chocolate ganache without heavy cream. Yummi!
Please let me know if you make this vegan chocolate raspberry cake!
Before you run off to bake up this delicious cake recipe, please check these wonderful blogs that are also posting summer recipes this week as we lead up to the 4th of July. These ladies have such beautiful food to share!
- Watermelon Agua Fresca, from KokoCooks
- Italian Sausage & Caramelized Onion Pizza from White Lights On Wednesday
- Dill, Chicken, and Lettuce Mango Wrap from Sweet Remedy