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:
The most unconventional way I have eaten an avocado is in the form of guacamole, so I’m curious about the flavor of this cake. I guess I will have to try it!
Looks so yummy but is there anything you could suggest subbing for the yogurt for those with food allergies/vegans?
She uses vegan yogurt.
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I like baking with avocados. This cake looks really yummy!
Looks great! I love using avocado in unusual places. 🙂 I don’t think it necessarily cuts back on fat or calories as avocados are not low cal or low fat by any means, but it definitely adds a nutritional punch you can’t get from butter or oil!
Glad it’s catching on all over the place. Love the blog, and enjoy your delish avocado chocolate cake!! Thanks for all these amazing recipes!
This cake was awesome! I didn’t even have an occasion to make it, but when I saw it and saw that I had all the ingredients I had to try it. And it was delicious!
Great recipe Katie! 🙂
This was delicious!! I made it for wine and dessert with some friends after work, and it was wonderful!! I served it with a dollop of yogurt and some chocolate chips on top.
Do you use sweetened or unsweetened yogurt? Is it flavored?
I like Almond Dream yogurt, but I don’t know if I should use the plain, coconut or vanilla flavor.
I used Wholesoy for this. It is plain but not unsweetened. So any of the three you mentioned ought to be fine!
This is a must try. I love avocado chocolate mousse, so I’m sure I’ll love this.