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 delicious!! 🙂 I was wondering could i substitute with brown rice flour instead?
This looks and sounds so good.
I was adventurous and made this for my little boy’s 2nd birthday party and it was a HUGE hit!! I will definitely make it again and share the recipe. Thanks Katie!! 🙂
PS- I used coconut cane sugar and 2% Greek yogurt for my sugar/yogurt choices. I was going to make the cream cheese icing that you (Katie) posted with the cake, but wasn’t sure if I should be THAT adventurous, so I went with a buttercream… It was yummy, but definitely not as healthy as it could’ve been! I will try that icing at some point in the future though. 🙂
Thanks a lot for these healthy dessert recipes. I haven’t made one yet but i am already happy that i can make healthy chocolate cake. I will try this out soon…
I just tried this cake in a square pan last night and it is delicious!! such great texture and amazing flavor! thank you for the great recipe! btw, i used spelt flour, a mix of organic sugar and xylitol, and for the yogurt i used the cream off the top of a can of coconut milk. I also omitted the chocolate chips. I will definitely make this again!
Boy, I can’t begin to tell you how wonderful this little cake is! I did a test run for Thanksgiving. Will definitely bring this. A raspberry drizzle would be nice! 5 stars for sure!
This is amazing! I bake a lot of gluten free and vegan recipes and this is in the top 5 for sure. Bob’s gluten free flour, 1/4tsp xantham and coconut yogurt was perfection. Thank you for this wonderful recipe!!!
Just made this- Its delicious! took more than 25 mins for me but it could just be my oven. Great cake 🙂
Just made these and they’re delicious! I doubled the recipe and got 18 good-sized cupcakes (baked at 350 for 25 minutes). They smelled so heavenly while they were baking, I couldn’t help but try one fresh from the oven – big mistake! Katie, you’ve earned my trust. After 30 minutes in the fridge they were perfect 🙂
i just tried the avocado chocolate cake. i substituted maple sugar instead of xylitol because 3/4 of a cup of xylitol would be extremely sweet. it is a most amazing cake. i am getting ready to make some raw chocolate icing with dates right now. thanks so much!