This avocado chocolate cake recipe is rich, fudgy, surprisingly healthy and completely oil free!

Why you’ll love this avocado chocolate cake

• Tastes just like a bakery classic chocolate cake.
• Ultra fluffy, moist texture and a deep dark chocolate flavor.
• Unlike traditional chocolate layer cakes, this one is very low in saturated fat, cholesterol free, high fiber, and high protein, with under 150 calories total for a three layer slice!
• The recipe is perfect for birthday parties or Sunday night family dessert, with gluten free, soy free, dairy free, egg free, and vegan options all included.

Readers also love these Avocado Brownies

Step by step recipe video

Can you taste the avocado?

You really cannot taste the avocado here at all.

Substituting superfood avocado for oil in baked goods, like cakes or cupcakes, is a great way to add nutrition and cut back on saturated fat without sacrificing moisture or flavor.

Choose a ripe avocado to give the cake a deliciously soft texture without all the extra fat and empty calories. No one will be able to taste the difference.

Use up leftover avocado in an Avocado Smoothie

Healthy avocado cake ingredients

Avocado – You need half a cup of ripe mashed avocado, which is about one large fruit. To check for ripeness at the grocery store, pick up an avocado in your hands. It should yield slightly to pressure but not feel overly mushy.

Flour – I like whole grain spelt flour. All purpose flour or a cup for cup gluten free mix work as well. For most consistent and best results regardless of what flour you choose, follow the gram measurements listed below instead of cups.

While almond flour yields a super fudgy cake, it does not hold together. If you want a flourless or low carb version, I recommend using the keto cake option included in the recipe box.

Cocoa powder – Buy high quality unsweetened cocoa powder for the richest chocolate taste.

Almond butter – Packed with protein and nutrition, creamy or crunchy almond butter is a healthier choice than dairy butter or vegetable oil in baking. If you want a tree nut free option, swap the almond butter for sunflower butter or melted coconut oil.

Sugar – You can go with conventional granulated sugar or an equal weight of unrefined coconut sugar (follow gram measurements if using coconut sugar). Or for a sugar free chocolate cake, granulated erythritol or xylitol work.

Vanilla extract – Look for pure vanilla extract, not artificial or imitation vanilla flavoring. It makes all the difference in taste.

Other ingredients – The simple cake also calls for baking soda, salt, and optional mini chocolate chips. There are no eggs required, not even flax eggs. Add a half teaspoon of ground cinnamon or a pinch of cayenne if preferred.

How to make the best chocolate avocado cake

1. The first step is to preheat your oven to 350 degrees Fahrenheit, or 177 degrees Celsius.
2. Grease two or three 8 inch round baking pans, or one 9×13 inch rectangular pan, and optionally line the bottoms with a circle or sheet of parchment paper. Set the pans aside.
3. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, salt, and mini chocolate chips (if using). Stir well to evenly disperse the ingredients.
4. Discard the avocado pit and peel, then mash the flesh until it is completely smooth with no lumps.
5. Gently warm up your almond butter in the microwave or in a saucepan to a thin, drizzly consistency. You want it easily stirrable so it does not clump when mixed into the recipe.
6. Add the water, mashed avocado, almond butter or melted coconut oil, and pure vanilla extract to the mixing bowl. Stir until just evenly combined. To avoid a tough result, do not overmix the batter.
7. Divide the cake batter evenly among the prepared pans. Arrange the pans on the center rack of the oven, and bake for twenty minutes.
8. When baking time is up, check for doneness by inserting a toothpick into the center of a cake. It should come out mostly clean.
9. Let the chocolate avocado cakes cool fully. If time permits, it is best to then cover the cooled cakes and leave them on the counter overnight before frosting the next day.
10. Carefully go around the sides with a knife and pop out onto large plates. Frost the bottom layer before placing the second cake layer on top with your hands. Repeat the process if making a three layer chocolate cake.
11. Finally, frost the top and sides if you wish. Garnish with shaved chocolate, sprinkles, homemade ganache, birthday candles, Chocolate Truffles, or decorations of choice.
12. Store leftovers tightly covered on the counter for one day or in the refrigerator for up to four days. Or for longer storage, slice and freeze in an airtight container for up to three months. Thaw completely before serving.

Frosting tips and tricks

Cool before frosting. To prevent icing from melting into the cake layers and causing a mess, it is best to allow the cakes to fully cool before adding any frosting.

Let it sit overnight if time permits. Once cooled, loosely wrap each layer in cling wrap or a cloth towel. This step allows steam to escape, and the cakes will be more chocolatey and much firmer, for easier frosting the next day without breaking.

Crumb layer first. Adding a light layer of frosting to the base will create a smooth finish and avoids the look of chocolate crumbs all over the finished cake.

Katie favorites. I love Chocolate Cream Cheese Frosting or Chocolate Avocado Frosting on this cake. It also tastes fantastic topped with a sprinkle of powdered sugar and sliced banana, blueberries, or other fresh berries.

Frosting alternative: Top with Vegan Chocolate Mousse

The recipe was adapted from my Vegan Chocolate Cake and Chocolate Zucchini Cake.

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