Sink your fork into a slice of fudgy chocolate avocado cake topped with lashings of silky-smooth chocolate avocado frosting! You'd never guess this decadent-tasting dessert is sugar free, dairy-free and gluten-free. You cannot taste the avocado at all - it makes this recipe deliciously moist yet surprisingly light.
"Oh my! This is one of the best chocolate cakes I’ve ever tried! Thank you for the recipe! Will be definitely making it regularly." (Gayane)
If you had told me a few years ago that I'd be singing the praises of avocado chocolate cake today, I'd probably have laughed in your face. Avocado was something you'd mash into guacamole, full stop.
Since then, I have discovered the beauty of vegetables in baking. From my super easy Keto carrot mug cake to moist pumpkin brownies and chocolate avocado brownies, I now know that veggies work wonderfully in desserts!
My whole family ate and loved this cake (which I presented to them as a mere "chocolate cake"). My daughter even asked for a second slice. You need to know that officially neither of my two children like avocado. They would even go as far as saying they "hate" it. See? If the haters like it.... it must be good!
A Healthy Chocolate Cake
Usually, I'd use butter and double/heavy cream in my cake recipes. Replacing these dairy fats with avocado turns this cake into a nutritional powerhouse: Avocado is packed with vitamins, contains more potassium than bananas, is high in fibre and packed with heart-healthy monounsaturated fatty acids.
Don't get me wrong. Butter in cakes tastes great - my keto chocolate cake is absolutely mouthwatering. But by swapping them out for avocado, this cake tastes LIGHTER than a regular cake - despite the fact that it is amazingly fudgy.
In summary, this avocado cake recipe is low in calories, low carb and sugar-free, dairy-free, gluten-free and grain free.
It is so healthy that you could eat it for breakfast!
Let's talk about the ingredients:
- Almond Flour - I use ground almonds in most of my recipes, this one included. This is the same as regular almond flour in the US.
- Avocado - The success of this recipe is down to the quality of your avocados. Unfortunately, most of us do not have the pleasure to pick a ripe avocado from a tree. From my experience, ripen-at-home avocados tend to go from hard to brown. When you shop for avos, make sure they are ripe and soft. The creamier your avocados, the better your cake will turn out.
- Coconut Cream - This is the thick part of a can of coconut milk. Simply place your coconut milk in the fridge for a couple of hours before using it (or overnight). This will separate the cream from the liquid. If you can get hold of it, you can also buy coconut cream in a can.
- Eggs - Use room temperature, medium eggs. Alternatively, use 2 extra large eggs.
- Dark Chocolate and Unsweetened Cocoa Powder - The dark chocolate makes the frosting luxuriously rich and creamy.
- Almond Milk - I always use unsweetened almond milk. Of course, any milk of your choice works.
- Sweetness - I like to use sugar-free sweeteners in my cakes. In this recipe, I used powdered erythritol. Allulose, monk fruit sweetener or xylitol will work equally well. Use coconut sugar as a paleo option.
- Vanilla Extract and Baking Powder - Vanilla adds a warm flavour note while baking powder
See the recipe card for full information on ingredients and quantities.
It is surprisingly easy to make an avocado cake. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
Line a 7-inch springform with parchment paper and grease the sides with oil so the cake does not stick.
Preheat the oven.
STEP 1 - CAKE
Blend the avocado in a food processor with the eggs, almond milk, coconut cream, cocoa powder and vanilla extract. Blend for a few minutes until the mixture is absolutely smooth and there are no avocado lumps left.
If necessary, scrape down the sides with a spatula in between blending.
Now add the remaining dry ingredients - almond flour, baking powder and sweetener of your choice.
Continue blending until everything is well-combined.
Fill the batter into the cake pan and smooth the top with a spatula.
Or, gently pound the pan onto the kitchen counter so the batter can self-level.
Bake the avocado cake in the oven for about 30-35 minutes. It is ready when the top is firm and cracks are starting to show like in the image above. The inside should still be a little fudgy.
STEP 5 - FROSTING
Melt the chocolate in a double boiler or in the microwave (in 30-second bursts) and set aside.
Blend the avocado, sweetener of your choice, cocoa powder and almond milk in a food processor until absolutely smooth. Then, add the melted chocolate and blend again until well combined.
Slather the frosting over your COMPLETELY COOLED cake (you don't want the frosting to melt!) and enjoy!
Blend well. The batter will turn out smoothest if you use a food processor or high-speed blender. If you don't have either, the attachment of a stick blender should also give the same result. In this case, blend the avocado and wet ingredients in two batches, then mix the rest of the dough in a bowl with your electric mixer.
This way, you can ensure that there are no green avocado specks in the cake.
Serve fully cooled. Another tip worth mentioning is that this cake tastes best when it is at room temperature. Do not serve it warmed.
No, avocado chocolate cake does not taste of avocado at all. Chocolate is a strong flavour that completely masks the avocado. This cake tastes like a deliciously fudgy chocolate cake.
If you only have a regular electric mixer, I'd use a tall vessel and mash the avocados before blending. You'll have to be patient - just keep blending and blending until there are absolutely no lumps.
Yes. The cake tastes great even without the frosting. You can decorate it with whipped coconut cream or dust it with cocoa powder. Make sure the cake is fully cooled before you dust it. If it is still warm, the moisture turns the cocoa into an unsightly sludge.
Yes. Let the avocado defrost fully first and pat dry before using it to avoid the cake going soggy.
Nut Free: You can make this cake using ¾ cup of coconut flour. Coconut flour absorbs more liquid, that's why you need less of it. It's also possible to replace the almond flour with a 50/50 blend of sunflower seed flour and sesame seed flour.
Amp up the chocolate: Add 2 oz of melted unsweetened or dark chocolate (minimum 85% cocoa solids) to the batter. This will make it even fudgier, more like a brownie.
Pipe the frosting: If the frosting cools in the fridge for around 2 hours, it becomes pipeable.
Using different cake pans: I used a small 7-inch diameter springform. This means my cake is taller. If you have a 9-inch (regular size) springform, your cake will be flatter and the baking time will reduce by 5 minutes. The baking duration in a rectangular tin will be similar to the 7-inch springform.
Cupcakes: This recipe makes great cupcakes. Bake them for 25 minutes. I recommend increasing the amount of frosting so you can generously pipe it on top.
Store the cake in an airtight container in the fridge for up to 5 days.
Avocado cake freezes well for up to 3 months. Let it defrost in the fridge overnight. The frosting will return to its full gloriousness once it is fully defrosted.
More Chocolate Avocado Recipes
I love making chocolate desserts with avocado. Here are a few recipes that you must try:
Tried this recipe? Give it a star rating below!
Chocolate Avocado Cakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
For the Cake
- 2 cups / 200g almond flour or ground almonds
- 1 ½ avocado (circa 150g / ¾ cup mashed)
- 3 eggs medium
- ½ cup / 120g coconut cream
- ½ cup / 120ml almond milk unsweetened
- ⅓ cup / 40g cocoa powder unsweetened
- ⅓ cup / 53g powdered erythritol use ½ cup / 80g if you like a sweeter cake. Use coconut sugar for Paleo
- 2 teaspoon baking powder
- 1 tso vanilla extract
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- To make the cake, chop or mash your avocado and blend it in a food processor with the eggs, almond milk, coconut cream, cocoa powder and vanilla extract. Blend for a few minutes until absolutely smooth and there are no lumps left. If necessary, scrape down the sides with a spatula in between.
- Now add the almond flour, baking powder and sweetener and blend until well-combined.
- Line a 7 inch springform with parchment paper and grease the sides. Fill in the batter and bake for about 30-35 minutes until the top is firm.
- While the cake is cooling, prepare the frosting: Melt the chocolate in a double boiler or in the microwave (30 second bursts). Blend the avocado, sweetener, cocoa powder and almond milk in a food processor until absolutely smooth. Last, add the melted chocolate and blend until well-combined.
- Spread over the completely cooled cake and serve.
First published in June 2019. Republished with more details and images in August 2023.