Avocado Chocolate Cake Barbara's Version / Vegan/ Nistisimo

Ingredients

CAKE
3 cups all-purpose flour (I used spelt flour)
5 tablespoons dark chocolate cacao powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 cup olive  oil
1 ripe avocado, mashed until smooth
2 cups water
2 tablespoons white vinegar / apple cider vinegar
2 teaspoons vanilla extract
1/2 cup maple syrup (vegan) or unprocessed honey  (I used 1/2 cup honey) 
(for a sweeter taste you can increase amount to 3/4 cup maple syrup or honey)
 
FROSTING (optional)
2 ripe avocados, mashed until smooth
1/4 cup maple syrup or unprocessed honey or other healthy sweetener of choice.
5 tablespoons dark chocolate cacao powder

Preparation
Preheat oven to 175C. Grease and flour one medium tin with whole in it or a medium round tin.  In a large bowl, mix first five ingredients. In another bowl, whisk olive oil and next five ingredients.  Pour wet avocado mixture into flour mixture and mix well until smooth. It is easier if you use an electrical mixer to do this.  Pour batter into cake tin. Allow to cook for about 50 - 60 minutes. Keep checking until it is done. You do this by inserting a toothpick or skewer. It should come out clean. Let cake cool in tin for about 15mins and then turn it out onto a rack to cool. Decorate with a layer of frosting on top of the cake. Frosting is optional.

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