Avocado (Cup)Cake - cooking recipe

Ingredients

3 cups flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil
1/2 cup avocado, well mashed, about 1 medium avocado
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups water

Preparation

Preheat oven to 350F (175C). Oil and line two 8 or 9-inch pans (I used two 6-inch cakes and made 6 cupcakes with the extra batter). Set aside.
In a medium bowl, sift together the flour, cocoa, salt, baking powder and baking soda set aside.
Whisk together the sugar, oil, mashed avocado, vinegar and vanilla, then add the water. Sift in the dry ingredients all at once, then whisk until smooth.
Pour batter into prepared tins and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 10 minutes, then turn out onto a rack to cool completely.