When my youngest daughter Jordan asked for an avocado cake for her 3rd birthday I was a little intimidated but still very excited for the challenge.
I love to bake, but pastry design is definitely not my forte!
I knew that I wanted it to be half an avocado sliced open to expose the pit, but the design I found didn’t have any instructions or specifications, so I pretty much had to wing it based on instinct. Scary.
THIS CAKE WAS NOT KETO
My babies are not keto, so in order to alleviate some stress I decided to use boxed yellow cake. If I were to make this cake keto friendly I would use Keto Queen Kreations Yellow Cake Mix (you’ll need 3 packages) and substitute powdered sweetener like this one for the confectioners sugar.
I ignored the instructions that come with it and baked it on the center rack at 350F for 30 minutes.
I made fresh chantilly cream for the frosting. Buttercream would have probably been easier to work with but it’s too rich for my taste. I like the lightness of chantilly cream. It’s basically whipped cream frosting with a fancy name.
Chantilly Cream Frosting Recipe
2C Heavy Whipping Cream
1/2C confectioners sugar
2 tspn pure vanilla extract
Whip on high speed in a stand mixer till stiff peaks form. Divide into 3 parts reserving most of it for the “avocado flesh”.
I used all Americolors Color Gel Paste for the frosting.
Avocado Skin: Americolor in “Chocolate Brown”