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 Keto – and there’s a Paleo option, too. You cannot taste the avocado at all – it makes this recipe deliciously moist yet surprisingly light.
If you had told me a few years ago that I’d be singing the praises of chocolate avocado cake today, I’d probably have laughed in your face. Avocado was something you’d mash into a guacamole, full stop.
Normally, 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 loaded with heart-healthy monounsaturated fatty acids.
Don’t get me wrong. Butter or coconut oil in cakes taste great. But by swapping them out for avocado this cake tastes LIGHTER than a regular cake – despite the fact that it is amazingly fudgy.
Which brings us to the essential question – does the cake taste of avocado? Trust me – it’s a firm ABSOLUTELY NOT.
My whole family ate and loved this Keto cake (which I presented to them as a mere “chocolate cake”). My 13-year-old 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 fas as saying they “hate” it. See? If the haters like it…. it must be good!
How to make a sugar free chocolate avocado cake – step by step:
1.) 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 lumps left. If necessary, scrape down the sides with a spatula in between.
If you don’t have a food processor, simply use your electric mixer. It helps if you chop or mash the avocado before blending. Again, take your time (more time than you’ll need with a food processor). You don’t want any green lumps in your cake.
2.) Now add the dry ingredients – almond flour, baking powder and sweetener and blend again until everything is well-combined.
3.) Line a 7 inch springform with parchment paper and grease the sides so the cake does not stick. Fill in the batter and bake for about 30-35 minutes until the top is firm.
4.) This is what your chocolate avocado cake should look like! If you’re a purist, your work is done. Simply let it cool down and dust it with cocoa powder.
TIP: Make sure the cake is COMPLETELY COLD before dusting! If it’s still warm the moisture will turn the cocoa into an unsightly sludge.
5.) Personally, I hope you’ll go for the frosting – it is soooo delicious.
Melt the chocolate in a double boiler or in the microwave (in 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.
Slather over your COMPLETELY COOLED cake (you don’t want the frosting to melt!) and enjoy!
Recipe top tips and variations
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.
I’ve had few good experiences with ripen-at-home avocados – they tend to go from hard to brown. When you shop for avos, simply make sure they are ripe and soft. The creamier your avocados, the better your cake!
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.
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.
If you want to supercharge your cake, 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 low carb brownie.
I regularly get questions about 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 (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.
Sugar Free, Keto, Gluten Free … and a Paleo option
I think you’ll get the best result by using powdered sweetener, but granulated sweetener should also work as there’s a lot of blending going on. Erythritol, xylitol or Swerve all work. If you’re after a Paleo cake, simply swap out the sweetener with coconut sugar.
Prefer coconut flour to almond flour? You can make this cake using 1 cup of coconut flour. Coconut flour absorbs more liquid, that’s why you need less of it.
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 (but still taste just as good!).
You’ll also love these chocolatey dessert recipes:
Tried this recipe? Give it a star rating below!
Chocolate Avocado Cake - Sugar Free, Dairy Free
Can you taste the avocado? Absolutely not! This super fudgy chocolate avocado cake tastes so naughty it's hard to believe how healthy it is. Sugar free, gluten free and dairy free!
For the Cake
- 2 cups / 200g almond flour or ground almonds
- 1 1/2 avocado (circa 150g / 3/4 cup mashed)
- 3 eggs medium
- 1/2 cup / 120g coconut cream
- 1/2 cup / 120ml almond milk unsweetened
- 1/3 cup / 40g cocoa powder unsweetened
- 1/3 cup / 40g powdered erythritol use 1/2 cup / 60g if you like a sweeter cake. Use coconut sugar for Paleo
- 2 tsp baking powder
- 1 tso vanilla extract
Preheat the oven to 180 Celsius / 356 Fahrenheit.
To make the cake, chop or mash you 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.
Make sure you choose ripe and soft avocados and blend until the mixture is absolutely smooth. You don't want any green lumps in your cake!
The frosting is optional (without it the net carbs reduce to 2.1g/7.6g protein and 2g sugar), but it does take the cake to the next level. If you choose not to make it, simply dust the cake with cocoa powder.
Store this cake in the fridge. It also freezes well.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.