Mini Chocolate Chip Avocado Pound Cake
The avocado is a great fat for baking. This makes the cake moist, and it's great for your health. It also happens to be an aphrodisiac. It's high in vitamin E, so eating this fruit isn't just good for your health. It's also an excellent source of vitamin E, a crucial sex vitamin. Its delicious taste and moist texture will have you making repeat orders.
Ingredients
- 3 cups AP Flour
- 1/2 cups Yellow Cornmeal
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 3/4 cup Unsalted Butter room temperature
- 1 cup Brown Sugar
- 2 cups Sugar
- 4 Eggs
- 2 tsp Vanilla Extract
- 3/4 cup Milk + 1 tsp Lemon Juice
- 1 cup Mashed Avocado
- 2 cups Mini Chocolate Chips
Instructions
- preheat oven to 350 degrees
- In a bowl whisk together flour, cornmeal, salt, baking soda and powder.
- In the bowl of an electric mixer beat together butter and both sugars. Beat until fluffy, and add eggs one a time until fully incorporated.
- Add a portion of the flour mixture to the butter, and then a portion of the milk. Repeat this method three times until the mixture is smooth and incorporated.
- Add the smashed avocado and mini chocolate chips to the mixture and beat at least 10 seconds, until avocado is creamed with the mixture.
- Add the batter to two prepared baking loafs. Bake for 40-45 minutes or until toothpick comes out clean. Let cool.
Video
Notes
This cake was fantastic. There is quite a bit of fat in it, from the butter and avocados, so it stayed moist for days. This cake is great for breakfast with creamy coffee, or perfect for dessert, also with rich, creamy coffee. I liked that I used mini chocolate chips rather than normal size, they added a chocolatey richness to the cake, without empowering the delicate avocado flavor. This dessert is also fun to serve to friends. They will wonder why the heck you used avocado. Then they will taste it and wonder why the heck you only made 2 loafs.