This fudgy avocado chocolate cake is naturally gluten free, dairy free and refined sugar free. It is made using almond flour, cacao powder and maple syrup.
Since my entire family loves chocolate cake, I have always been trying all kinds of chocolate cake recipes. However, recently I had been on a journey to find a healthier alternative that still has that dense, moist, texture. So guess what I used instead of butter? AVOCADO.
Since avocados are packed with good fat, it greatly helps to create that rich fudgy texture. And what's more, 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
- Vanilla extract
- Almond flour - fine, blanched type. Do not use almond meal.
- Unsweetened cocoa powder
- Baking powder
- Blueberries, strawberries, powder sugar for topping
How to Make Avocado Chocolate Cake
1. Preheat the oven to 350°F. Line a 7 inch/ 18 cm spring form pan.
2. Place the avocado, eggs, maple syrup in a blender and process until smooth.
3. Pour out the avocado mix into a bowl. Mix in the rest of the ingredients except for the toppings.
4. Pour the batter into the prepared pan.
5. Bake for 20 - 25 minutes. A toothpick inserted should come out a bit dirty for a fudgy texture! Allow to cool.
6. Top with blueberries, strawberries, and dust with some powder sugar.
Tips for Making This Cake
- 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 (which is what you would not want..)
- 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'. Note that it will continue to cook for a little after removed from the oven. You want that fudgy texture, dont you?!
How to Store Avocado Chocolate Cake
- Store in an airtight container at room temperature and enjoy within 1-2 days.
- To freeze, I highly recommend to take off the berries on top as their texture changes in the freezer. Then you can cut the cake into smaller slices and wrap them individually. Place the cake slices in a freezer bag. Keeps in the freezer for up to 3 month.
More Chocolate Recipes
Avocado Chocolate Cake
Course: DessertsDifficulty: Easy8
servings10
minutes25
minutes35
minutesThis fudgy avocado chocolate cake is naturally gluten free, dairy free and refined sugar free. It is made using almond flour, cacao powder and maple syrup.
Ingredients
1 ripe avocado, peeled & cubed
3 eggs
½ cup (120ml) maple syrup
1 teaspoon vanilla extract
¾ cup (72g) almond flour
¼ teaspoon salt
¼ cup (25g) unsweetened cocoa powder
2 teaspoons baking powder
- Optional toppings:
blueberries, strawberries, powder sugar
Directions
- Preheat the oven to 350°F/ 177°C. Line a 7 inch/ 18cm spring form pan.
- Place the avocado, eggs, and maple syrup in a blender and pulse until smooth.
- Pour out the avocado mix into a bowl. Mix in the rest of the ingredients except for the toppings.
- 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 blueberries, strawberries, and dust with some powder sugar.
Notes
- The weight of my avocado flesh was 120g/ 4.2ounce. You can use this as a guide but you do not have to be super precise, it can be 10g more or less.
- US cup (1 cup = 240ml) is used for volume measuring.
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