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 made this cake the other day for a class I taught at the local senior center on healthy desserts! I actually subbed applesauce for the sugar and omitted the water, since the challenge of the class was for everyone to bring a no-added sugar dessert. I also used mint extract and added an avocado mint icing. Everyone went back for seconds! Thanks so much for creating this recipe! I posted an adapted version on my blog and linked back to your site. 🙂
Hi Katie ,God Bless you. This is the 20th time that i make this and I love it can I make this in 7 inch pie pans. If so will the baking time be the same?
Thank you Jesus love you!
I made this cake two nights ago and it is amazing! You would never know that it’s good for you. A friend who tasted it immediately went to the store and bought the ingredients for me to make her her own cake.
Would Liberte Lactose Free Plain Greek Yogurt work as well?
looking forward to trying this! just wondering do you reckon you could use more milk instead of yogurt? or something else?I dont have any and really want to make it this weekend!
thanks
So how many 80 gram servings in this cake. Doing weight watchers so need to know how pieces to cut it into.
Hi,
Can I substitute whole wheat flour instead of WW pastry flour.
Thanks.
Dammm this cake is good! Better than I thought, to be honest I thought it looked a bit dry in the picture. I substituted kefir for the vegan yogurt (I’m not vegan or dairy free) and I actually used half white flour, a quarter amaranth and a quarter quinoa flour, just because I had some left over that I had to use up lol. I also added walnuts. It was great, will make it again for sure!
Hello Katie,
Just want to say love your dessert recipes and your healthy spin on things. Being a dessert lover these recipes do me a huge favor health-wise.
Okay, now. I am actually a college student and don’t really own an entire oven, just a toaster one, which is good enough for the single serving cakes but useless for anything bigger than that. I was wondering if there was any way to bake your cakes on the stovetop?
I mean I’ve seen these things around the net, just nothing vegan as such. Any feedback would be great.
Keep up the good work!
Trish
Hi! I can’t wait to make this as a treat this weekend! I was just wondering what the icing was on this cake? Love your blog by the way 🙂
A link to the icing recipe is included in her post 😉