Nutrition

Avocado Chocolate Cake – A delicious, healthy, oil-free recipe!

This avocado chocolate cake recipe is rich, fudgy, incredibly healthy, and completely oil-free!

Chocolate Avocado Cake with Chocolate Frosting

Why You’ll Love This Avocado Chocolate Cake

It tastes just like the bakery’s classic chocolate cake.
Very fluffy and moist texture and deep dark chocolate flavor.
Unlike existing chocolate layer cakes, it has very low saturated fat content, no cholesterol, and is rich in fiber. high proteinwith Less than 150 calories aggregate 3 layers one part!
This recipe is perfect for a birthday party or Sunday night family dessert and includes gluten-free, soy-free, dairy-free, egg-free, and vegan options.

Our readers also love these Avocado Brownies.

Step-by-step recipe video

Oil-free chocolate cake with avocado and almond butter

Does it taste like avocado?

You can’t taste any avocado flavor here.

Using the superfood avocado instead of oil in baked goods like cakes or cupcakes is a great way to add nutrition and reduce saturated fat without sacrificing moisture or flavor.

Choose ripe avocados to give your cake a delicious, soft texture without the extra fat and empty calories. No one will be able to taste the difference.

Use Leftover Avocados in Avocado Smoothies

Avocado Chocolate Layer Cake Ingredients

Healthy Avocado Cake Ingredients

Avocado – You will need half a cup of ripe mashed avocado. This is about the size of one large fruit. To check ripeness at the grocery store, hold an avocado in your hand. Give in slightly to the pressure, but not too gently.

flour – I love whole grain spelled flour. You can also use all-purpose flour or cup gluten-free mix. For the best and most consistent results, whichever flour you choose, follow the gram measurements listed below instead of cups.

Using almond flour creates a very fudgy cake, but it doesn’t stick together. If you want a flour-free or low-carb version, I recommend using the keto cake option included in the recipe box.

Cocoa Powder – For the richest chocolate flavor, purchase high-quality unsweetened cocoa powder.

Almond Butter – Rich in protein and nutrients, creamy or crunchy almond butter is a healthier choice than dairy butter or vegetable oil for baking. If you want a nut-free option, replace the almond butter with sunflower butter or melted coconut oil.

sugar – You can use regular granulated sugar or an equal weight of unrefined coconut sugar (if using coconut sugar, follow the gram measurements). Or, for a sugar-free chocolate cake, use granulated erythritol or xylitol.

Vanilla Extract – Look for pure vanilla extract, not artificial or imitation vanilla flavoring. It makes all the difference in taste.

Other Ingredients – The simple cake also requires baking soda, salt, and optional mini chocolate chips. You don’t need eggs, and probably not even eggs. If desired, add half a teaspoon of ground cinnamon or a pinch of cayenne.

How to Make the Best Chocolate Avocado Cake

The first step is to preheat the oven to 350 degrees Fahrenheit, or 177 degrees Celsius.
Grease two to three 8-inch round baking pans or one 9×13-inch rectangular pan, and optionally line the bottoms with circles or parchment paper. Set pan aside.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, salt, and mini chocolate chips (if using). Stir well to distribute the ingredients evenly.
Discard the avocado pit, peel it, and mash the flesh until completely smooth with no lumps.
Gently warm the almond butter in the microwave or in a saucepan until it reaches a thin consistency. When you mix it into a recipe, you want it to be easy to stir so it doesn’t clump up.
In a mixing bowl, add water, mashed avocado, almond butter or melted coconut oil, and pure vanilla extract. Stir until evenly mixed. To avoid tough results, don’t overmix the dough.
Divide cake batter evenly among prepared pans. Arrange pans on center rack of oven and bake for 20 minutes.
When baking time is up, check if the cake is done by inserting a toothpick in the center. It should come out mostly clean.
Let the chocolate avocado cake cool completely. If time permits, it is best to cover the cooled cake and let it sit on the counter overnight before frosting it the next day.
Carefully run a knife around the sides and pop out onto a large plate. Frost the bottom layer before placing the second cake layer on top by hand. Repeat this process to make a three-tier chocolate cake.
Finally, sprinkle frosting on top and sides, if desired. Decorate with shaved chocolate, sprinkles, homemade ganache, birthday candles, chocolate truffles or any decorations of your choice.
Store leftovers, covered tightly, on the counter for a day or in the refrigerator for up to 4 days. Or, for longer-term storage, slice into thin slices and freeze in an airtight container for up to 3 months. Thaw completely before serving.

Chocolate Cake Chocolate Covered Katy Vegan

Frosting Tips and Tricks

Let cool before frosting. To prevent the icing from melting into the cake layers and creating a mess, it is best to let the cake cool completely before adding the frosting.

If time allows, leave it overnight. Once cooled, loosely wrap each layer with plastic wrap or a cloth towel. This step allows the steam to escape and makes the cake more chocolatey and much firmer, making it easy to frost without breaking the next day.

First a layer of crumbs. Adding a light layer of frosting to the base will help create a smooth finish and prevent chocolate shavings all over the finished cake.

Katie’s favorite. I love this cake with chocolate cream cheese frosting or chocolate avocado frosting. They also taste fantastic sprinkled with powdered sugar and topped with sliced bananas, blueberries, or other fresh berries.

Frosting alternative: Top with vegan chocolate mousse.

Super Healthy Chocolate Avocado Cake Recipe

The recipe is taken from the vegan chocolate cake and chocolate zucchini cake I made.

1. Preheat oven to 350°F (177°C).
2. Grease two to three 8-inch round baking pans or one 9×13-inch rectangular pan. Optionally, line the bottom with a circular sheet of parchment paper. Set aside.
3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and optional chocolate chips until well combined.
4. Peel the avocado and discard the seeds. Mash with a fork until completely smooth.
5. Slowly warm the almond butter or coconut oil in a saucepan or microwave until it is thin and mixes easily. This will prevent it from clumping later.
6. Add water, avocado, almond butter or oil, and pure vanilla extract to the bowl of dry ingredients. Stir until evenly mixed. For best results, do not over-knead the dough.
7. Divide evenly among the prepared cake pans. Bake on the center rack of the oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out almost clean.
8. Cool completely. Before covering and frosting the cooled avocado chocolate cake, you may want to leave it on the counter overnight for better texture.
9. Run a knife around the sides of the pan and invert the cake onto a large plate.
10. Later, put frosting on the bottom and then carefully place the second cake layer on top by hand. (See the recipe video for a visual representation of this step.) Frost this layer.
11. If making a three-tier cake, repeat the same process for the top layer. Decorate as you like.
12. Store leftovers, tightly covered, on the counter for a day or in the refrigerator for up to 4 days. Alternatively, slice them into thin slices and freeze in an airtight container for up to 3 months.