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Avocado Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 29 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Avocado Chocolate Cake is a moist, rich, and healthier twist on a traditional chocolate cake. Using mashed avocado and almond butter instead of butter or oil adds creaminess, healthy fats, and a unique flavor, making it a delicious treat that provides a nutritious boost. The cake is simple to prepare and perfect for any occasion, served in two or three layers with optional frosting and garnishes.

Ingredients

Scale

Dry Ingredients

  • 2 cups flour (240g) (or try this Keto Chocolate Cake)
  • 1 1/2 cup sugar (300g) or xylitol for sugar free
  • 3/4 cup unsweetened cocoa powder (60g)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips (optional)

Wet Ingredients

  • 1 1/2 cup water (360g)
  • 1/2 cup mashed avocado (120g)
  • 1/2 cup almond butter (120g) or melted coconut oil
  • 1 1/2 tbsp pure vanilla extract (21g)

Instructions

  1. Preheat Oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to prepare for baking the cake.
  2. Prepare Pans: Grease two or three 8 inch round baking pans or one 9×13 inch rectangular pan. Optionally, line the bottoms with circular parchment paper for easy cake removal. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, salt, and optional mini chocolate chips. Stir until thoroughly mixed.
  4. Mash Avocado: Peel the avocado, discard the pit, and mash the flesh with a fork until completely smooth without lumps.
  5. Warm Almond Butter: Gently warm the almond butter or coconut oil in a saucepan or microwave to make it fluid and easy to stir to avoid clumping.
  6. Combine Wet and Dry Ingredients: Add water, mashed avocado, warmed almond butter or coconut oil, and vanilla extract to the dry ingredients. Stir gently until just evenly mixed, being careful not to overbeat the batter to maintain a tender crumb.
  7. Pour Batter into Pans: Evenly divide the batter among the prepared cake pans.
  8. Bake: Bake on the center rack of the oven for 20 minutes or until a toothpick inserted into the center of the cake comes out mostly clean, indicating doneness.
  9. Cool Cake: Allow the cakes to fully cool. For the best texture, cover and leave the cooled cake on the counter overnight before frosting.
  10. Remove Cakes: Run a knife around the edges of the pans to loosen, then invert the cakes onto large plates carefully.
  11. Assemble and Frost: Frost the bottom layer, then place the second cake layer on top carefully by hand. Frost this layer too. If using three layers, repeat the process for the top layer and frost accordingly. Garnish as desired.
  12. Store Leftovers: Cover any leftover cake tightly. Store on the counter for up to one day, refrigerate for up to four days, or slice and freeze in an airtight container for up to three months.

Notes

  • For an even healthier version, substitute sugar with xylitol or another sugar-free sweetener.
  • You can replace almond butter with melted coconut oil for a different texture and flavor.
  • Be careful not to overmix the batter to keep the cake moist and tender.
  • Allowing the cake to rest overnight before frosting improves texture and enhances flavors.
  • Use parchment paper to make cake removal easier and prevent sticking.
  • Freeze leftover cake slices for a convenient future treat.

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Find it online: https://familytastykitchen.com/avocado-chocolate-cake-recipe/