This avocado cake is so moist, fudgy, and with a light crumb, you won’t believe it is healthy! Made without butter and without oil, no one will know that there is any avocado in it! 3 grams net carbs per serving.
When it comes to healthy cakes, my favorite recipes to make are chocolate cake, carrot cake, and this avocado cake.
Over the last few months, I’ve been making an effort to make healthier desserts. It’s not that they are generally unhealthy, but my use of butter and oil in them has been a little bit on the excessive side. Instead of using traditionally ‘unhealthy’ ingredients, I’ve been finding better substitutes and trying out some new things.
Whenever I’m cutting out butter from a recipe, I typically use coconut oil or nut butter. Recently though, I’ve been experimenting with avocado. After making a delicious chocolate mousse with it, I tried replacing butter in my chocolate cake with it and I was THRILLED!
As such, I’ve been meaning to share an avocado cake recipe for quite some time. It transforms a traditional chocolate cake into something very special and tastes incredible. All you need is one blender or food processor to whip up and nothing else!
No butter, no sugar, and no grains are needed, but you’d never tell. The texture is rich, moist, and almost fudgy, with a light crumb. It’s pleasantly sweet and full of chocolate flavor, without any avocado flavor whatsoever!
I had some friends over for a birthday dinner and served them this cake for dessert and NO ONE believed me when I told them it had avocado in it- They were floored!
How do you make an avocado cake?
- Almond flour– Blanched almond flour, not almond meal. While the latter will work, you risk having a dense cake.
- Cocoa powder– Unsweetened cocoa powder. For a richer flavor, use dark cocoa powder.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol can be used.
- Baking soda– Leavening agent to give the cake some structure and depth.
- Eggs– Room temperature eggs.
- Avocado– Aim to use avocados that are on the riper side.
- Milk of choice– I used unsweetened coconut milk, but any milk can be used.
- Vanilla extract– A must for any good cake recipe.
- Chocolate frosting– All good cakes must have a thick layer of chocolate frosting.
Start by mixing your dry ingredients into a mixing bowl until combined. Next, add your avocados and milk into a high speed blender or food processor and pulse until smooth. Add the dry ingredients, along with the vanilla extract, and blend until a smooth and creamy batter remains.
Now, transfer the cake batter into a greased 8-inch springform cake pan and bake for 35-40 minutes, or until a skewer comes out clean. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, before carefully transferring it to a wire rack to cool completely. Once cooled, spread with your frosting.
Tips to make the best chocolate avocado cake
- This makes a single layer cake with frosting. If you’d like to make a 4-layer cake as pictured, double the recipe, and once the cake has cooled, carefully slice the two cakes in half. You’ll be left with 4 thin cakes.
- Avoid using just-ripe avocados, or else the batter could potentially have odd chunks of avocado throughout.
- Do not overbake the cake, as it continues to cook as it is cooling down.
- The cake is more fudgy than fluffy. If you’d prefer a fluffier cake, you may like a keto chocolate cake.
Storing and freezing the cake
- To store: Avocado cake should always be stored in the refrigerator, completely covered. The cake keeps well for up to 1 week.
- To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.
More delicious cake recipes to try
Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
In a mixing bowl, add your dry ingredients and mix until combined. In a high speed blender or food processor, add your avocado, milk, eggs, and vanilla extract, and pulse until smooth. Add the dry ingredients and blend once more until a smooth cake batter remains.
Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.
Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely. Once cooled, frost with the chocolate frosting.
TO FREEZE: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.
Serving: 1serving | Calories: 182kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Sodium: 120mg | Potassium: 229mg | Fiber: 5g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg | NET CARBS: 3g