what i'm making this weekend

so saturdays are my free days, meaning i can eat whatever i want, and i have this weird mindset that i have to eat junk on saturday. like, i avoid fruits, protein drinks, etc. cause i think, "oh my gosh, it's my day for sugar... EAT IT!!"

ridiculous, eh.

and i realized this last weekend as i was craving a nectarine and some carrots and kept saying to myself, "no, no. think of something else. something i CAN'T eat sun - fri." .duh.

so this weekend: sugar. yes. still a tad healthier than other forms of sugar? yes.

i bring you chocolate avocado cake with avocado-citrus buttercream frosting (found here).

the CAKE

3 C. all-purpose flour

6 tbsp. unsweetened cocoa poweder

1/2 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

2 cups. granulated sugar

1/4 C. vegetable oil (almond oil recommended)

1/2 C. soft avocado, well mashed (about 1 medium)

2 C. milk

2 tbsp. white vinegar

2 tsp vanilla extract

- Preheat oven to 350 degrees F. Grease and flour two 8 or 9 inch rounds. Set aside.

- Sift together all the dry ingredient EXCEPT sugar. Set that aside too.

- Mix all the wet ingredients together in a bowl, including the super mashed avocado.

- Add sugar into the WET mix and stir.

- Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

- Pour batter into greased cake tins. Bake for 30-40 minutes.

- Let cool before frosting with avocado citrus frosting.

the FROSTING

8 oz. avocado meat (about 2 small to medium, very ripe avocados)

2 tsp. lemon juice

1 pound powdered sugar, sifted

1/2 tsp. vanilla extract.

- Peel and pit the ripest avocados you can get your hands on.

- Whisk avocado meat and lemon juice with an electric mixer (whisk attachment, not beater) for 2-3 minutes, until slightly lightened in color.

- Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the fridge.

or if you're feeling extra chocolately, try the avocado chocolate mousse as your frosting (found here):

4 ripe avocados

1 C. of sweetener

1 tbsp. vanilla extract

1 C. cocoa powder

- After scooping and pitting avocado, place in a food processor or blender.

- Add the sweetener, vanilla, and cocoa. Blend/process until fully blended. Mixture should be smooth and the color of chocolate.

- Can be served instantly, but it is recommended to cool it in fridge for at least an hour. Good with strawberries, raspberries, bananas, and pineapple.

can you tell i l o v e me some avocados!?!?!

enjoy your free weekends, people!!