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:
I always find myself panicking with avocados and desperately trying to find ways to eat them when they do that thing of going from unripe to “I’M ABOUT TO GO OFF EAT ME QUICK” in the space of five seconds. I like the sound of this option, a lot. And I’m so glad you’ve posted it because I never would have been brave enough to attempt avocado baking without a tried and tested recipe to follow. 😀
Avocado in desserts have been around for forever so I’d be surprised if someone HASN’T! I actually haven’t though, as avocados are way too $$$ for a starving college student. I just use a good ‘ol prune puree.
Question about printing recipes: what does the printed product look like? Is it just the text, or does it have all of the pictures and colors included too?
I have avocado on toast nearly everyday but I’ve never been brave enough to use it in a dessert recipe. I’m definitely up for trying this out – do you think coconut palm sugar would work well?
X
http://www.tamsinamy.blogspot.co.uk
Definitely!
I ALSO made brownies with avocados and they too came out abysmally awful. I’m glad I’m not the only one. I’ll have to try this recipe!
Katie, I do appreciate the new print feature, but why no pics 🙁
I have made a chickpea cake (with tasty but crazy results – trouble getting cake to solidify!), but looking forward to trying this! I have been enjoying many of your recipes 🙂
This looks amazing! 2 questions: How many servings are there, at 75 calories per serving??? Is the 75 calories per serving calculated with xylitol or sugar figured in? 🙂
It tells you in the nutrition post.
My favourite healthy chocolate frosting is raw chocolate icing.
1 cup dates
1/4 cup raw cacao (cocoa) powder
1/4 cup coconut oil
3/4 cup boiling water
Put all the ingredients in a blender, and blend until creamy and smooth. Cool before frosting.
Hi Katie, I’m curious about something (I’m sure it’s pretty obvious that it will be a yes, but…). Instead of using a fresh avocado, using the packaged avocado (such as Wholly Avocado) would work too, correct?
That’s fine.
This looks awesome! I love avocado and I’ve never had them in dessert or pudding, but I’ll be sure to give this a try! Honestly recently I’ve cracked out my food processor to make your recipes more than ever… I really love how healthy and quick and 100% vegan everything here is!
I made this tonight as dessert and gave it to my son & husband before telling them what was in it. My son was horrified when I told him (he’s not a fan of avocado), but said it was really good; my husband was in shock but also said it was really good and moist. I, personally, could have eaten the whole cake and enjoyed it thoroughly;) Lucky I had all the ingredients and was able to pull it off! Super easy to make!