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Homemade Fudgy Chocolate Avocado Cake photo

Fudgy Chocolate Avocado Cake

This Fudgy Chocolate Avocado Cake is a delightful twist on dessert! Rich, moist, and packed with healthy fats, it's a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups almond flour or ground almonds
  • 1 whole avocado approximately 150g / ½ cup mashed
  • 3 medium eggs
  • ½ cup coconut cream
  • ½ cup unsweetened almond milk
  • ½ cup unsweetened cocoa powder
  • ½ cup powdered erythritol (or ⅔ cup / 80g for a sweeter cake; use coconut sugar for Paleo)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 whole additional avocado ½ cup mashed
  • 2 oz unsweetened chocolate or dark chocolate (85% cocoa solids minimum)
  • ½ cup powdered erythritol (for frosting)
  • 3-4 tablespoons almond milk (for frosting)
  • 1 tablespoon cocoa powder (for frosting)

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • 9-inch round cake pan
  • Parchment paper
  • Spatula
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat the Oven
    Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Step 9: Frost the Cake
    Once 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.