Chocolate Avocado Cake Recipe

How to make Chocolate Avocado Cake?

Chocolate Cake?  With Avocado in it?   Am I crazy?

The answer is yes, actually, I am crazy most of the time, but I’m not crazy when it comes to this cake.  It’s shockingly good.  One bite and you’re all like,

“WHAT Avocado and Chocolate Cake”

and I’m all like,

“I KNOW.  IT’S CRAZY.”

The thing is, it works so well!  It’s sweet and chocolately without being cloying or over the top.   It’s moist without tasting wet, airy without being dry.  I had to stop myself from pinching off little pieces while I was photographing it because I kept ruining the shot.  

Ok, so maybe I took quite a few “pinches”, and then worked some serious crop feature later on in Photoshop, but who cares.  This is an excellent cake.

It does have the faintest, faintest taste of avocado.  If you didn’t know there was avocado in the batter, you’d have no idea it was even there in the first place.  The first step is to be sure to use an avocado that’s good and ripe, so it will blend well.  Then proceed in a normal cake-maker fashion.

Why an avocado, you ask?  It’s there to replace the butter and most of the oil.  Ever hear of using applesauce instead of oil when making brownies or cake from a box? It’s the same idea.  It’s just taking some of the bad fats, and replace it with the good – all for the love of a better cake.

Print Recipe

Chocolate Avocado Cake Recipe

How to make Chocolate Avocado Cake? Don’t believe me? Try it and see. If you’re really going gung-ho for Avocado Lovin’ with this one, you can try whipping mashed avocado and some sugar together with a hand blender, and use that to frost the cake. That’s not my jam, since I prefer to stick with the old standard of cream cheese frosting, but hey- crazier things have happened.  

Yum

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: international

Keyword: Chocolate Avocado Cake Recipe

Servings: 6 serves

Calories: 400kcal

Ingredients

• 2 very ripe avocadoes
• 1 1/2 cups white sugar
• 3/4 cups buttermilk
• 2 eggs
• 1 1/2 cup all-purpose white flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse sea salt
• 3 oz dark chocolate, melted
• 1/2 cup baking cocoa

icing:

• 8-10 oz plain cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

Instructions

• Preheat the oven to 350*F.
  
• Using a fork or a potato masher, mash the avocados in a medium sized bowl. Add the sugar and cream together using a hand blender set to medium low. Blend until smooth, with little to no lumps.
• Add the eggs and buttermilk to the avocado and sugar, and blend thoroughly.
• In a separate bowl, sift the flour, baking soda, baking powder and salt together. In stages, incorporate the dry ingredients with the wet. Add the melted chocolate and cocoa powder and combine.
• Divide the batter in two and pour into greased cake pans, smoothing out the top of the batter. Bake for 25 minutes, or until a toothpick draws out clean from the center. Allow to cool before frosting.
• for the icing: Combine the cream cheese, vanilla and powdered sugar in a large bowl and blend together, using the whisk attachment on a hand blender.