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For the cake: Preheat oven to 350 F. Grease and flour two 7- or 8-inch cake rounds.
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Set aside.
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Mix all the wet ingredients together in a bowl, including the avocado and sugar.
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Set aside.
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In another larger bowl, combine all the dry ingredients (flour through salt).
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Add the wet ingredients into the dry all at once and whisk vigorously until combined.
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Pour batter into the prepared pans and smooth the top.
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Bake for 25-35 minutes, until a toothpick inserted in the center of a cake comes out clean.
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Remove from oven and set pans on a rack.
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Let cakes cool in the pans for 15 minutes, then turn out onto cooling racks to cool completely.
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Once they are cooled you can assemble the cake.
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Trim off the tops (the rounded part) of the cakes with a serrated knife for smooth tops if needed.
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Stack one on a cake plate and frost the top then add the other cake layer.
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Frost the entire cake with avocado buttercream.
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For the avocado buttercream:
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Slice the avocados in half lengthwise, remove the pit and scoop out the green meat.
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Make sure avocado is totally soft and avoid any brown spots.
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Place the avocado flesh into a large bowl.
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Add lemon juice to the avocados and beat together on medium speed, until they are smooth, about 2-3 minutes.
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Add the powdered natural sugars and beat well until smooth and fluffy.
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Add vanilla extract and mix until combined.
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You can tweak this frosting according to tastes, so feel free to up the vanilla or sweeteners until you reach a flavor you like.
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Note: You will see a few brown specs in my pictures because I tried adding 1/4 cup of date sugar.
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I thought it added a great flavor but it is visible, so dont add more than 1/4 cup if you want it to stay bright green..
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Inspired by Joy the Bakers Vegan Chocolate Avocado Cake
