Avocado Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 182kcal

Author Arman Liew

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.

Notes

TO STORE: Store the leftover cake in an airtight container in the refrigerator for up to 1 week.

TO FREEZE: Place cake slices in a freezer-safe container and freeze for 6 months or less.

Make it vegan: Use my dairy-free frosting and swap the eggs for flax eggs, or try another one of my egg substitutes.

Nutrition