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Looking down on a slice of cake on a plate. A bite has been taken and it sits on a fork.
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Avocado Cake

This moist and delicious avocado chocolate cake uses the fat from an avocado to create a dense, chocolate cake with just the right amount of sweetness. It's topped with chocolate avocado frosting as well!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 14
Calories 271kcal

Ingredients

Avocado Cake

  • 2 ½ cups all-purpose flour (substitute whole-wheat pastry flour or gluten-free baking flour)
  • ½ cup almond flour
  • 1 cup granulated sugar (substitute coconut sugar or zero sugar sweetener such as monkfruit)
  • ½ cup cocoa powder
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup mashed avocado (ripe)
  • ¼ cup vegetable oil
  • 1 ½ cups water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons vanilla extract

Chocolate Avocado Frosting

  • 1 cup mashed avocado (ripe avocados)
  • cup cocoa powder
  • cup maple syrup
  • 1 tablespoons vanilla extract

Instructions

For the Avocado Cake:

  • Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray.
  • Pour the flours, sugar, cocoa powder, salt, and baking soda/powder into a mixing bowl. Stir to combine.
  • Peel the avocado and remove the pit. Roughly chop it into large chunks and add it to a food processor along with the vegetable oil, water, vinegar, and vanilla. Pulse until smooth.
    Looking down into a food processor bowl full of green pureed avocados.
  • Add the avocado mixture to the flour mixture. Stir to combine. Pour into prepared cake pans. Bake for 30 to 35 minutes, until a toothpick inserted in the middle, comes out clean.
    A green mixture from a food processor is being poured into a bowl with chocolate flour mixture.
  • When done, remove the cakes from the oven. Allow them to cool for 10 minutes, and then invert each cake on a plate or wire rack to cool completely.

For the Chocolate Avocado Frosting:

  • Peel the avocados and remove the pits. Chop them roughly into large chunks and add them to the food processor along with the cocoa powder and maple syrup.
  • Pulse until smooth, stopping to wipe down the bowl as needed. Taste a bit of the frosting and add 2 to 4 tablespoons of additional syrup if necessary.
    Looking down into a food processor with thick, chocolate mixture in it.
  • Once the cakes are cooled, spread half of the frosting on the top side of one of the cakes. Place the second cake on top of the bottom, frosted cake. Then add the remaining frosting to the top cake and spread evenly across the top.

Nutrition

Calories: 271kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 288mg | Potassium: 356mg | Fiber: 7g | Sugar: 20g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg