Fudgy Chocolate Avocado Cake
There’s something remarkably indulgent about a slice of rich chocolate cake. Yet, what if I told you that you could enjoy all that decadence while sneaking in some healthy fats and nutritious ingredients? Enter the Fudgy Chocolate Avocado Cake, a delightful dessert that perfectly balances health and indulgence. This cake is not only incredibly fudgy and moist but also packed with the creamy goodness of avocados, giving it an unexpected twist that is sure to impress.
Why I Love This Recipe
This Fudgy Chocolate Avocado Cake is a game changer for anyone who loves chocolate but wants to cut back on refined sugars and unhealthy fats. Using almond flour instead of traditional all-purpose flour gives the cake a nutty flavor and a gluten-free option, while mashed avocado adds a luscious texture that would make anyone second-guess the ingredients. Plus, this cake is easy to whip up and perfect for any occasion, from family gatherings to cozy nights in. You won’t believe how delicious it is, and your guests will never guess it contains avocado!
Ingredient Checklist
- 2 cups (200g) almond flour or ground almonds
- 1 avocado (approximately 150g / ½ cup mashed)
- 3 medium eggs
- ½ cup (120g) coconut cream
- ½ cup (120ml) unsweetened almond milk
- ½ cup (40g) unsweetened cocoa powder
- ½ cup (53g) powdered erythritol (or ⅔ cup / 80g for a sweeter cake; use coconut sugar for Paleo)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 additional avocado (½ cup mashed)
- 2 oz (56g) unsweetened chocolate or dark chocolate (85% cocoa solids minimum)
- ½ cup (80g) powdered erythritol (for frosting)
- 3-4 tablespoons almond milk (for frosting)
- 1 tablespoon cocoa powder (for frosting)
Before You Start: Equipment
- Mixing bowls – to mix your ingredients smoothly.
- Whisk or electric mixer – for a well-blended batter.
- 9-inch round cake pan – to bake your cake.
- Parchment paper – to prevent sticking.
- Spatula – for spreading frosting and scraping the bowl.
- Cooling rack – to cool the cake evenly.
Fudgy Chocolate Avocado Cake, Made Easy
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly.
Step 2: Prepare the Cake Pan
Line your 9-inch round cake pan with parchment paper and lightly grease it to ensure easy removal after baking.
Step 3: Blend the Wet Ingredients
In a large mixing bowl, combine the mashed avocado, eggs, coconut cream, and almond milk. Use a whisk or electric mixer to blend until the mixture is smooth and creamy.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the almond flour, cocoa powder, powdered erythritol, and baking powder. Make sure there are no lumps for a fluffy cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined; avoid over-mixing to keep the cake light and airy.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Step 8: Make the Frosting
In a small mixing bowl, melt the unsweetened chocolate. In another bowl, combine the mashed avocado, powdered erythritol, almond milk, and cocoa powder. Mix until smooth, then stir in the melted chocolate. Adjust the almond milk to reach your desired consistency.
Step 9: Frost the Cake
Once the cake is completely cool, spread the luscious avocado chocolate frosting over the top and sides.
Make It Diet-Friendly
- For a lower-calorie option, reduce the amount of powdered erythritol or use a natural sweetener like monk fruit sweetener.
- Use unsweetened applesauce instead of eggs for a vegan version.
- Opt for sugar-free chocolate to keep your cake free from added sugars.
- Substitute coconut cream with Greek yogurt for a protein boost.
Don’t Do This
When making your Fudgy Chocolate Avocado Cake, avoid the following common pitfalls:
- Do not overmix the batter, as this can lead to a denser cake.
- Don’t skip the cooling time; frosting a warm cake can melt your frosting.
- Do not use cocoa powder that is past its expiration date, as it can affect the flavor.
- Don’t rush the baking time; every oven is different, so keep an eye on your cake!
Storing Tips & Timelines
The Fudgy Chocolate Avocado Cake can be stored in several ways:
- At room temperature: Keep it covered for up to 2 days.
- In the refrigerator: Store in an airtight container for up to a week.
- In the freezer: Wrap the cake tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Fudgy Chocolate Avocado Cake FAQs
Can I use a different type of flour instead of almond flour?
While almond flour provides a unique texture and flavor, you can experiment with coconut flour or gluten-free all-purpose flour. Just keep in mind that you may need to adjust the liquid content accordingly.
How can I make this cake more chocolatey?
For an extra chocolate kick, consider adding chocolate chips to the batter or using a richer chocolate for the frosting. You can also increase the cocoa powder slightly for a deeper flavor.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. Just make sure to store it properly to keep it fresh.
Is this cake suitable for kids?
Yes! Kids will love the fudgy texture and chocolate flavor. Plus, they won’t even realize they’re eating avocado, making it a sneaky way to add some healthy fats to their diet.
Make It Tonight
I encourage you to try this Fudgy Chocolate Avocado Cake tonight! Not only is it a healthier alternative to traditional chocolate cake, but it’s also a fun and delicious way to incorporate avocados into your dessert routine. Whether you’re surprising your family or planning a gathering with friends, this cake is sure to be a hit. So, gather your ingredients, preheat that oven, and prepare to indulge in a slice of chocolate heaven!
Fudgy Chocolate Avocado Cake
Ingredients
Equipment
Method
- Step 1: Preheat the OvenStart by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly.
- Step 2: Prepare the Cake PanLine your 9-inch round cake pan with parchment paper and lightly grease it to ensure easy removal after baking.
- Step 3: Blend the Wet IngredientsIn a large mixing bowl, combine the mashed avocado, eggs, coconut cream, and almond milk. Use a whisk or electric mixer to blend until the mixture is smooth and creamy.
- Step 4: Mix the Dry IngredientsIn another bowl, whisk together the almond flour, cocoa powder, powdered erythritol, and baking powder. Make sure there are no lumps for a fluffy cake.
- Step 5: Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture. Stir until just combined; avoid over-mixing to keep the cake light and airy.
- Step 6: Bake the CakePour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Cool the CakeOnce baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
- Step 8: Make the FrostingIn a small mixing bowl, melt the unsweetened chocolate. In another bowl, combine the mashed avocado, powdered erythritol, almond milk, and cocoa powder. Mix until smooth, then stir in the melted chocolate. Adjust the almond milk to reach your desired consistency.
- Step 9: Frost the CakeOnce the cake is completely cool, spread the luscious avocado chocolate frosting over the top and sides.
Notes
- Reduce powdered erythritol for a lower-calorie version.
- Use applesauce instead of eggs for a vegan option.
- Store covered at room temperature for up to 2 days.
