Dark Chocolate Avocado Cake with Chocolate Avocado Frosting

This vegan cake (without eggs and butter!) so delicious that our children asked for supplements. The icing is smooth as silk, and the cake is light, with a chocolate flavor and healthy fats.
Preheat the oven to 350 degrees. Brush with butter and flour two 9-inch-diameter round cake pans.In a large bowl, whisk together the first five ingredients.In another bowl, whisk together the canola oil and the following four ingredients. After mixing, add sugar.Pour the wet avocado mixture into the flour mixture and mix well until smooth. Spread the dough evenly over the cake tins. Bake the cake in two 9-inch-diameter round pans, checking readiness after 30 minutes.To coat the frosting, combine all the ingredients for the frosting in a large bowl and beat with an electric mixer until smooth. Let the cakes cool in the molds, then after 15 minutes, turn them over to cool completely. Apply a layer of icing to the first cake, then place the second cake on top. Place the remaining icing on top of the cake.