This avocado chocolate cake is moist, fudgy, and perfectly sweet. Made with almond flour and maple syrup, this recipe is naturally gluten free, dairy free and refined sugar free.
Since my entire family loves chocolate cake, I've always been trying all kinds of chocolate cake recipes. However, recently I had been on a journey to find a healthier alternative that is still rich and decadent. So guess what I used instead of butter? Avocado.
Since avocados are packed with good fat, they greatly help to create that moist, fudgy texture. And the bonus is that they contain over 20 vitamins, minerals, fiber, and phytonutrients!
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Ingredients for this recipe
- Avocado - make sure to use a ripe one.
- Eggs
- Maple syrup
- Almond flour - fine, blanched type. Do not use almond meal.
- Unsweetened cocoa powder
- Salt
- Baking powder
- Vanilla extract
Optional toppings:
- Berries of your choice
- Powdered sugar
How to make avocado chocolate cake
1. Puree the avocado. Place the avocado, eggs, maple syrup in a blender and process until smooth.
2. Mix in the remaining ingredients. Pour the avocado mix into a bowl. Mix in the almond flour, cocoa powder, salt, baking powder and vanilla extract.
3. Bake. Pour the batter into the prepared pan and bake for 25-30 minutes. A toothpick inserted should come out a bit dirty for a fudgy texture. Cool completely.
4. Garnish (optional). Top with berries and dust with powdered sugar.
*See the recipe card below for detailed instructions.
Tips
- Make sure to pick a ripe avocado so the flesh is soft and easy to be blended into the rest of the ingredients. A hard avocado may leave tiny chunks in the cake with an undesirable texture.
- Do not overcook this cake. You may take it out of the oven when the center is still undercooked in the middle. An inserted toothpick should come out a little 'dirty' for a fudgy texture. Note that it will continue to cook for a little after removed from the oven.
How to store avocado chocolate cake
- Store the avocado chocolate cake in an airtight container at room temperature and enjoy within 1-2 days. Refrigerate for up to 4 days if you are storing for a longer time.
- To freeze, I recommend to take off the berries as their texture change in the freezer. Then cut the cake into smaller slices and wrap them individually. Place the slices in a freezer bag and freeze for up to 3 month. Thaw in the fridge.
More chocolate recipes
Recipe
Avocado Chocolate Cake
Equipment
- 1 x 7" springform pan or a round pan
- 1 x blender or a hand blender
Ingredients
- 1 medium ripe avocado peeled and cubed
- 3 large eggs
- ½ cup maple syrup
- ⅔ cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Optional toppings:
- Berries of your choice
- Powdered sugar
Instructions
- Preheat the oven to 350°F/ 177°C. Line a 7 inch/ 18 cm spring form pan.
- Place the avocado, eggs, and maple syrup in a blender and pulse until smooth.
- Pour the avocado mix into a bowl. Mix in the almond flour, cocoa powder, salt, baking powder, and vanilla extract.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes. A toothpick inserted should come out a little dirty for a fudgy texture. Allow to cool completely.
- Top with berries, and dust with powdered sugar.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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