This chocolate avocado cake is so moist and fudgy, you won't believe it is healthy! No butter and no oil are needed, and you won't taste any avocado at all!
Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
In a mixing bowl, add your dry ingredients and mix until combined. In a high speed blender or food processor, add your 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.
Notes
TO STORE: Avocado cake should always be stored in the refrigerator, completely covered. The cake keeps well for up to 1 week. TO FREEZE: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.