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a cake server taking a slice of chocolate avocado cake with chocolate frosting from a cake on a glass tray with avocado halves in the background
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5 from 67 votes

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!
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: British
Servings: 12
Calories: 254kcal


For the Cake

For the Frosting


  • 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. 


Calories: 254kcal | Total Carbohydrates: 9.4g | Protein: 8.2g | Fat: 21.4g | Fiber: 6.2g | Sugar: 2.9g