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Make my chocolate avocado cake recipe once, and you’ll see why it’s a family favorite! It’s rich, moist, fudgy, and packed with healthy fats!
If you’re keen on baking with avocados and need new dessert recipes, try my avocado brownies, avocado ice cream, or avocado chocolate mousse next.
Table of Contents
Anyone who knows me knows I’m all too happy to experiment with unique baking ingredients (hello, sweet potato cake!), but guys, I promise using avocado in cake is NOT unusual.
That’s because when you add avocado to cake, you’re basically swapping the oil or butter for a plant-based alternative that’s 1.) richer in flavor and 2.) far healthier for you. Plus, you can’t even taste it…I promise!
Why I love this recipe
- Diet-friendly. It’s already gluten-free and easy to make egg or dairy-free.
- The perfect texture. It’s fudgy, soft, fluffy, and layered with chocolate flavor.
- You can’t taste the avocado. Even avocado haters would never guess it’s in this cake.
- Made in your blender. So you’re guaranteed a light and fluffy cake every time.
Key ingredients
- Almond flour. I prefer blanched almond flour over almond meal. The latter is too coarse and will yield a crumbly cake.
- Cocoa powder. I used sifted and unsweetened cocoa powder. For a richer flavor, use dark cocoa powder.
- Sugar. I used white sugar, but you could use brown sugar, coconut sugar, or a sugar-free sweetener like monk fruit.
- Baking soda. Leavening agent gives the cake structure. Don’t use baking powder as it won’t have the same effect.
- Eggs. Room temperature eggs are best as they blend smoothly into the cake batter.
- Ripe avocado. Aim to use avocados that are soft but not TOO soft. If you lightly squeeze on the avocado and the skin breaks, it’s probably past its prime.
- Milk. I used unsweetened almond milk, but any milk can be used.
- Vanilla extract. A must for any good cake recipe.
- Chocolate frosting. All chocolate cakes are better with frosting. I used my healthy frosting recipe.
How to make avocado cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Grease a cake pan and preheat the oven.
Step 2- Mix. Combine dry ingredients in a large mixing bowl and combine wet ingredients in a blender or food processor. Pulse until smooth, then add the dry ingredients to the wet. Blend until no lumps remain.
Step 3- Bake. Pour the batter into the pan and bake until a toothpick comes out mostly clean.
Step 4- Cool and frost. Let the cake cool on a wire rack, then frost, and enjoy!
Arman’s recipe tips
- Buy more avocados than you think you’ll need. If you buy extra, you’re safe in case some of them aren’t ripe when you need them. Any extras can be peeled, chopped, and frozen to make avocado smoothies!
- Make a double-layered cake. Double the recipe and stack the slices between sheets of frosting.
- Consider the cake pan. I used an 8” cake pan, though you could also use a 6” cake pan and increase the bake time by 6-7 minutes.
- Don’t have a springform pan? Use any round cake pan and line the bottom with parchment paper. Leave some sticking out of the sides so removing the cake is easy.
- Avocado frosting. Cream together ripe avocado, coconut oil, cocoa powder, and maple syrup until thick and creamy.
Frequently asked questions
I don’t recommend it. I tested this cake specifically with almond flour to yield a light crumb and moist middle.
Avocado Cake
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 cup sugar
- 2 large avocados overripe
- 1/2 cup milk I used unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
- In a mixing bowl, add the almond flour, cocoa powder, baking soda, and sugar and mix until combined. In a high speed blender or food processor, add the avocado, milk, eggs, and vanilla extract, and pulse until smooth. Add the dry ingredients and blend once more until a smooth cake batter remains.
- Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.
- Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely. Once cooled, frost with the chocolate frosting.
I’d love to try this but can I substitute cocoa for cacao powder by any chance please?
Tyia
I haven’t tried but you are welcome to experiment and see
Hi, I’m in the UK and we don’t have the same cup size, have you converted to grms by any chance please?
I haven’t but here is a useful post- https://thebigmansworld.com/how-many-grams-in-a-cup/
This recipe look awesome, can’t wait to try!! Wondering if you made multiple cakes or just cut one into layers??
Cheers!
I don’t see why not!
Love your recipes!!
I’m vegan but I like this recipe.
Could I use aquafaba instead of eggs?
Thanks
I like your healthy recipe We are not big choc lovers we prefer vanilla or berry flavors
could adding some type of berry in place of cocoa make a difference in the way it bakes
Thank You
Will be making this soon for my birthday on 19 September i never had avocado cake before will dm you if i make this and let you know how it goes Thanks Ramya
Hope you try it out!