Avocados range in size, so yields may vary. If you have extra mashed avocado, just add a little more to both cake batter and frosting.
- 5 large avocados, peeled, pitted, and mashed (1 1/2 cups for the cake 1 cup for the frosting)
- 1 1/2 cups honey (1 cup for the cake and 1/2 cup for the frosting)
- 1 1/2 cups cocoa powder (1 cup for the cake and 1/2 cup for the frosting)
- 1 cup almond flour
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons instant coffee (1 teaspoon for the cake and 1/2 teaspoon for the frosting)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Prepare two 8-inch cake pans spraying them with vegetable cooking spray, lining the pan bottom with 8-inch parchment circles, and spraying the parchment with vegetable cooking spray.
Blend in a food processor 1 1/2 cups avocado, 1 cup honey, 1 cup cocoa powder, the almond flour, eggs, vanilla, 1 teaspoon coffee, baking soda, and salt until smooth.
Divide the batter evenly between pans. Bake until set, 25 to 30 minutes. Remove from oven and set on a wire rack to cool slightly, about 5 minutes. Working one pan at a time, invert cakes onto a plate, then slide cake from plate onto rack to cool completely.
Meanwhile, blend in a food processor, the coconut oil, along with remaining 1 cup avocado, 1/2 cup honey, 1/2 cup cocoa powder, 1/2 teaspoon coffee, and a pinch of salt. Refrigerate until ready to frost the cake. Set first layer on a cake plate; frost top and sides. Top with second layer; frost top and sides. Slice and serve!