A healthy & surprisingly delicious avocado chocolate cake!
No oil, no butter, and just 75 calories ♥
I once read somewhere that you can sub avocado for the oil or butter in a recipe to add nutrition, cut back on fat and calories, and give baked goods a deliciously soft texture. So when a reader recently left a comment asking what she could use in place of the nut butter in my 100 Calorie Chocolate Cake, avocado was the first thing that came to my mind. Immediately, I had to try it out.
The results?
A super rich and fudgy chocolate cake with an incredibly light texture.
Shown above, frosted with my favorite Healthy Cream Cheese Frosting.
You can use any of your favorite chocolate or vanilla frosting recipes here—or lightly dust the avocado chocolate cake with powdered sugar or even top it with coconut butter and fresh berries if you’d prefer.
My previous baking attempts with avocado—trying to create a recipe for avocado brownies—were abysmally awful. (And yes, I’m aware those two words mean the same thing. Trust me; the brownies warrant the tautology. They were that bad.)
So I cannot tell you how excited I am that this avocado chocolate cake turned out so perfectly!
You won’t be able to taste the avocado at all!
Avocado Chocolate Cake
Avocado Chocolate Cake
Ingredients
- 1 cup spelt, white, Bob’s gf, or whole wheat pastry flour
- 6 tbsp cacao or unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup xylitol or granulated sugar of choice (140g)
- 1/2 cup mini chocolate chips, optional
- 1/4 cup yogurt of choice (such as Wholesoy) (60g)
- 3/4 cup water (180g)
- 1/4 cup mashed avocado, measured after mashing (60g)
- 2 tsp pure vanilla extract (8g)
Instructions
Avocado Chocolate Cake Recipe: Preheat oven to 350 degrees F, and grease an 8-in square or round pan. (Or double the recipe for a double-layer cake.) Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out clean. Put in the fridge for at least 30 minutes before taking even a single bite. Trust me!
Have you ever tried eating avocado in an unconventional way?
Such as in chocolate avocado pudding or an avocado smoothie? Would you ever be brave enough to try baking with it? Will you try this avocado chocolate cake??!
Link Of The Day:
Looks great! Just another suggestion for icing: I’ve made avocado icing before too, and it’s deliciously creamy and buttery!
I’m always looking for ways to use avocado! I get bored of the sucker- I love the chocolate mix idea!
This cake looks super yummy, chocolatey and moist! I cannot wait to try this recipe out! I can relate to your ‘bad’ avocado brownies – once I tried baking avocado double chocolate cookies and they were also blah! I cannot wait to make this cake to make up for it! 🙂
We have been trying to make a good “avocado” cake but honestly I haven’t been able to make one that stays together.
I’ve had avocado ice cream! It is surprisingly not-weird at all 🙂 I love it! Maybe I could top this avocado cake with some avocado ice cream… The print option is amazing and looks great!
I love using avocado in sweets…occasionally I’ll even just eat half an avocado with some sugar and lemon juice. I also love avocado smoothies (it is a berry after all and pairs well with acidic fruits like citrus and pineapple)
Oh wow this looks awesome! Although I’m almost disappointed that you can’t taste the avocado 😉 I’ve had smoothies for years but only a couple of days ago I decided to add some avocado… I am NEVER going back! So creamy, so rich and smooth… Sorry I am crazy about avocados <3
Love your blog by the way! Home to the best healthy recipes on the Internet!
Thank you! That put a huge smile on my face 🙂
I’ve had success with avocado in cookies, brownies, banana bread, and smoothies. But the key is that the ‘cado needs to be ripe. I told a friend to sub ‘cado into regular boxed brownie mix and didn’t realize that she hates them, therefore doesn’t know ’em. She bought a bright green, hard as a rock ‘cado and had much difficulty getting it mashed and disappeared into the mix. But if it’s a dark, soft, ripe cado – it is seriously the best fat substitute! Can’t wait to make this cake – I’ve yet to find a bad recipe on here!!
Oh my goodness! This looks fabulous!! Thanks for the recipe 🙂
XO Kelly
http://www.dettecakes.com
This looks delicious! And congrats to the new feature, I love to be able to just print your recipes now!
I have tried to make cake with avocado, and it turned out plain inedible. The avocado taste was very strong, but not pleasantly strong, it was just yuck LOL
Other than that I’ve made avocado chocolate pudding and key lime mousse which both is delicious.