okay.. so i am officially addicted to cooking with oats. and if you have been there.. you know exactly what i am talking about. it was past midnight yesterday when i took the first bite of my bake of the day.... Chocolate Avocado Coffee Cake.. mmm.... it tasted good... may be a little more sugar would be better.. but Nishi disagreed. he said it was perfect with his espresso..... that was that... so after two failures, there was a success. Yaay !!
for a while I have had chocolate avocado cake in my mind. i had pinned Joy the Baker's Vegan Chocolate Avocado Cake ... and because Nishi LOVES chocolate and i like avocados i had a good mind to try it out.... but.. somehow i never got around baking it until yesterday... it thus happened that while baking the strawberry cobbler the previous night it struck me that the same oats-flour-sugar mixture can be used for the crumb in a coffee cake... and that prompted me to bake this moist flavorful dense chocolaty coffee cake using the aforementioned recipe as a guideline. i must mention here that though i could smell the avocado in the first few minutes of baking... as Joy the Baker said... 'not a lick of it could be tasted' later. it merely substituted the fat required.. with the goodness of avocado. now isn't that lovely.
for the cake
1 cup minus 2 tablespoons all-purpose flour
1/2 cup oats flour (i ground old fashioned oats)
2 tablespoons cornflour
3 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar
1/4 cup brown sugar
1/8 cup vegetable oil
1/4 cup soft avocado, well mashed
1 cup milk
1 tablespoon apple cider vinegar
1 1/2 teaspoon vanilla extract
for the crumble
3/8 cup oats flour
1/4 cup brown sugar
1/8 cup + 1 tablespoon all-purpose flour
3 tablespoon butter, softened
1/2 teaspoon ground cinnamon
what i did.
For the crumble, i combined the brown sugar oats, flour, cinnamon and butter in a bowl till the mixture was coarse and then set it aside.
For the cake, I first preheated the oven to 350 degrees F, greased and floured a 9.25x5.25x2.75 inch bread loaf pan and set it aside.
Next I combined all the dry ingredients (all-purpose flour to baking soda) except sugar in a bowl and the wet ingredients in a separate bowl and let them stand for a while till the mixture of wet ingredients became turbid. I then added the sugars to wet mixture, stirred it for a while before beating in the dry ingredients into the wet mixture to form a smooth batter. To this I added the mashed avocado and whipped the batter some more before pouring into the prepared pan and putting it in the oven.
10 minutes later I pulled out the pan and topped the settling batter with the prepared sugar-oats-flour-cinnamon mixture and then put it back in the oven to bake for another 35 to 40 minutes, until a toothpick inserted came out clean. i then let it cool for a while before digging right into that chocolaty crumbly loaf.
though Nishi felt otherwise... those with a sweet tooth like me will perhaps like a little more sugar in the cake. maybe 1/3 cup of brown sugar instead of 1/4 cup or an extra helping of crumbs... but for others this might be the perfect bite with their tea or coffee...
Sending this to , Slightly Indulgent Tuesdays @ SS& GS, Cooking with seeds - Priya versatile recipes event hosted by Amruta Pore,
the event New "U"- Cooks Joy hosted by Vardhini,
and the event Bon Vivant #11 - Healthy Appetite at Sumee's Culinary Bites.