The recipe for this cake isn't one I personally came up with, but it's definitely one I wanted to share because I find myself using it so much. It's perfect for anytime I want something sweet, but don't want the temptation or clean up of making a whole cake or an entire batch of cookies or cupcakes. This recipe takes about 5 minutes to throw together, including cooking time, and requires very little clean up since the mixing and baking (and even eating, if you want!) only uses one ramekin (or coffee cup) per cake.
This recipe is also great because it leaves you with so many options! Depending on what's in my refrigerator at the time, sometimes I add blueberries or other fruit to this cake (cherries and blackberries are also especially delicious), or a dash of cayenne, which pairs amazingly with chocolate if you've never tried it. You could also add some chopped nuts, dark chocolate chips, almond or peanut butter...the options are really endless. Today, however, I was craving frosting.
I've been on a quest lately to come up with a delicious frosting recipe that doesn't require sugar, oil, or margarine that I can feel great about eating any time, and not just on special occasions when I recognize that what I'm eating is a bit of a splurge. So far, however, my attempts have turned out more like a glaze than a thick, creamy frosting. Since I had half of an avocado hanging out in my refrigerator, I figured this was the perfect time to test my theory that it would be great for giving body and richness to frosting. This obviously wouldn't work with every flavor, but the chocolate does a wonderful job of masking the taste of the avocado, and the result is so creamy and delicious that you might just forget how healthy it is.
The recipe for the chocolate cake belongs to one of my favorite dessert bloggers, Chocolate Covered Katie, and can be found here. (I opted to use unsweetened apple sauce in place of oil and stevia in place of the sugar to continue the theme of keeping this "everyday" chocolate cake as healthy as possible.)
Chocolate Avocado Frosting
Yield: Frosting for 2-4 mini cakes
2-3 Medjool Dates (optional)
2 Tbsp cocoa powder
1 Tsp vanilla extract
Pinch of sea salt
1. Remove skin from the dates and set aside to soak. (Tip: Have water ready tower your fingers as you go. Dates are sticky!) It is best if you can do this at least two hours before. You can also skip this step and just increase the stevia if you prefer, although I do like the slight caramel taste the dates give to the frosting.
2. Scoop out the avocado flesh and put into a food processor. Remove the pits from the dates and add them as well, along with the salt, vanilla, and stevia (to taste). Blend!
Notes: I find that it is best to make this frosting when you are ready to eat it. I made mine the night before and noticed that when I ate it the next day, the avocado flavor was slightly more pronounced. Still good, but I did prefer it right after it was made!