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:
Im Addicted to this Tasty and fantastic cake.? For me the best healthy alternativ for traditional and unhealthy sweets and cakes. All my colleagues and
friends Love it too. ?
I like your Blog so much.?
Smells heavenly, can’t wait to try it;-)
Hi Katie! I made your cake along with the chocolate avocado icing and it was wonderful!!! My friends liked it too!!
I’ve had this recipe for a while but just tried it a few days ago. It was amazing!! I used white flour, unsweetened cocoa powder, granulated sugar and Oikos vanilla greek yogurt. It kind of had the texture of a brownie. It was moist and chocolatey. I made a coconut whipped cream but will try a greek yogurt cream cheese frosting next time. You really can’t taste the avocado! I would highly recommend trying this recipe.
I did make this tonight. Is it supposed to have the texture of a regular cake or more “wet” like a flourless cake/torte? Mine was the latter.
can I add more avocado puree up to 1/2 cup to make it extra fudgy ??
Oh my gosh this was the perfect recipe to use up really old avocados. I subbed the flour for a 1/4 cup of coconut flour and added some ground flax seed for extra fiber. I might have added a heaping 1/2 cup of chocolate chips and a pinch of espresso powder. Literally so fudgy and decadent without the guilt! Such a great recipe for something so indulgent! Thanks for all you do, Katie!!
It was super yummy. I replaced the 1/4 cup yogurt also with 1/4 cup of avacado pulp and reduced the water content to 1/2 cup and added 1/4 tsp of baking powder. The result was just amazing and the kids loved it. cant believe there is no oil or butter in this recipe. Tks a ton!!!
⭐️⭐️⭐️⭐️⭐️This avocado chocolate cake came out perfectly! I baked the cake for 35 minutes. I made it vegan, gluten-free, & keto; &, will definitely make this cake again.
Would it be possible to omit the cocoa powder (making a basic/vanilla version of this cake) and if so would you just increase the flour used, to make up for it in texture?
Hmmm honestly we have never tried so can’t say for sure. Be sure to report back if you experiment!