Recipe: "Devilish" Chocolate Layered Cake with Marshmallow Filling and Chocolate Avocado Icing

the appetizer:

Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane, includes recipes like Chinese Almond Cookies (Vegan); Chocolate, Chocolate Chip Angel Cake; Chocolate Attack with Chocolate Pudding and Whipped Cream; and "Devilish" Chocolate Layered Cake with Marshmallow Filling and Chocolate Avocado Icing.

"Devilish" Chocolate Layered Cake
with Marshmallow Filling and Chocolate Avocado Icing

"Devilish" Chocolate Layered Cake

This is a perfect birthday cake—chocolate cake, marshmallow filling and even a surprise—icing made from avocados! Trust me, it is fantastic! I served this to our friends at my husband's 'significant" birthday party. Friends are still talking about that cake! And it freezes well (not that there will be any left to freeze).

Wet Ingredients

4 egg whites
1/2 cup butter substitute
1 tsp. liquid lecithin
2 tsp. vanilla
1 cup rice, nut or seed milk
3/4 cup sparkling water
1 cup organic cane sugar
1 tsp. rice vinegar

Dry Ingredients

1/2 cup whole grain sorghum flour
1/4 cup whole grain brown rice flour
1/2 cup cocoa powder
1 cup arrowroot
1/2 cup white rice flour
1/2 tsp. xanthan gum
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (7 oz.) jar purchased marshmallow cream (for filling)

Preheat oven to 350 degrees F.

1. In a mixer, beat egg whites until foamy. Beat in each additional wet ingredient separately until mixture is emulsified. Beat an additional 3-4 minutes.

2. In a separate bowl, whisk dry ingredients together. Add to wet ingredients, and mix together on low speed until blended.

3. Line two 9" round pans with parchment paper. Spray with spray-on oil and lightly dust with sorghum flour. Place batter in pans and bake 35-45 minutes (until cake springs back to the touch and pulls away from the sides). Place parchment paper over the tops of the cakes after 25 minutes to prevent over-browning. Turn out on a rack to cool.

4. Fill the layers with purchased marshmallow cream.

Frost top and sides with Chocolate Avocado Icing (recipe below).

Nutritional Information Per Serving

Servings 12; Calories 257; Fat 9g; Protein 3g; Carbohydrates 43g; Cholesterol 0mg; Sodium 455mg; Fiber 29

Chocolate Avocado Icing

You won't believe how good this is—and EASY! Who would have thought avocado and chocolate would marry so well, but they do—it's just delicious! The avocado gives the icing a very creamy texture. Ascorbic or citric acid is added to extend the life of the icing.

Ingredients

2 ripe large Haas avocados
1/8 tsp. (scant) citric or ascorbic acid
1/2 cup agave nectar
1/2 cup cocoa powder

1. Peel and pit avocados and scoop pulp into a bowl. Add other ingredients and whisk until all ingredients are incorporated and icing is smooth. Press through a sieve with a rubber spatula to eliminate green flecks.

2. Ice the cooled cake.

Nutritional Information Per Serving

Servings 12; Calories 105; Fat 6g; Protein 1g; Carbohydrates 16g; Cholesterol 0mg; Sodium 5mg; Fiber 2g