This chocolate frosting with orange essence is the avocado-based wonder that converts skeptics: ripe avocado, cacao powder, honey, and coconut oil blitzed into a fluffy, truffle-like frosting. A hint of orange extract lifts the chocolate into classic chocolate-orange territory, and no one ever guesses there's fruit in the bowl. One food processor, one minute, and your cake is frosted.
ERVES 10
Ingredients
2 avocados, peeled and pitted
½ cup cacao powder
½ cup honey
2 tablespoons (30 ml) coconut oil
1 teaspoon (5 ml) vanilla extract
½ teaspoon salt
½ teaspoon orange extract
Preparation
1.В В Blend avocados, cacao powder, honey, coconut oil, vanilla and orange extracts, and salt together in a food processor until smooth.
Pro Tips
- Use avocados that are ripe but not brown-spotted — overripe fruit leaves an earthy aftertaste that even the cacao can't hide.
- Blend a full minute past the point it looks combined; the extra blending whips air into the frosting and kills any lingering avocado texture.
- The orange extract is potent — measure the half teaspoon exactly. Too much and the frosting tastes candied rather than citrus-lifted.
- Frost the cake just before serving or keep it chilled; like all avocado frostings, the color stays brightest when it's cold and covered.
- Taste and adjust the honey at the end — sweeter cacao powders need less, and a drier brand can take the full half cup.
Frequently Asked Questions
Can you taste the avocado in this chocolate frosting?
Not at all when the avocados are ripe and the mixture is well blended — the cacao, honey, and orange carry the flavor completely. It's really just a creamy, neutral base.
How do I keep the frosting from turning brown?
Press plastic wrap directly onto the surface and refrigerate; the cacao keeps it quite dark anyway, and it holds its color for about two days.
How much cake does this frosting cover?
The batch makes enough to generously frost about 10 servings — a single-layer cake or a batch of cupcakes. It whips up fluffy rather than stiff, so it's best for spreading and swirling.
Can I use cocoa powder instead of cacao powder?
Yes, natural unsweetened cocoa works one for one. Dutch-process cocoa will make it mellower and darker but slightly less sharp against the orange.
Recipe Card
Ingredients
Method
- 1. В В Blend avocados, cacao powder, honey, coconut oil, vanilla and orange extracts, and salt together in a food processor until smooth.
