Why You’ll Love This Recipe

This cake delivers deep chocolate flavor with a moist, tender crumb, all while incorporating nutrient-rich avocado. It’s a great way to sneak in some healthy fats without sacrificing taste or texture. Plus, it’s adaptable—use dairy or plant-based milk, and opt for granulated sugar or coconut sugar depending on your preference. The optional dusting of confectioners’ sugar adds a lovely touch for presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup granulated sugar (or coconut sugar)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ripe avocado, mashed
1 cup milk (or plant-based milk)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
½ cup melted dark chocolate (optional)
¼ cup confectioners’ sugar (for dusting, optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, mash the avocado until smooth. Stir in milk, vanilla extract, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and stir until smooth and no lumps remain. Fold in melted dark chocolate if using.
Pour the batter evenly into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the cake with confectioners’ sugar if desired.
Slice and serve to your delighted family and friends.

Servings and timing

Servings: About 8 slices
Prep time: 10 minutes
Cook time: 25-30 minutes
Cooling time: 15 minutes + additional cooling
Total time: Approximately 45 minutes

Variations

Add a handful of chocolate chips or chopped nuts into the batter for extra texture.
Top with fresh berries or a dollop of whipped cream for a fresh finish.
Use gluten-free flour to make the cake gluten-free.
Substitute the melted chocolate with cocoa nibs or omit for a less intense chocolate flavor.
Add a pinch of cinnamon or espresso powder to deepen the flavor profile.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds if desired.

FAQs

Can I substitute avocado with another ingredient?

Avocado adds moisture and healthy fats, but you can substitute with an equal amount of applesauce or mashed banana for a different flavor.

Is this cake vegan?

Use plant-based milk and ensure the sugar is vegan-friendly to make the cake vegan.

Can I make cupcakes instead of a cake?

Yes, bake in cupcake tins at 350°F for about 18-22 minutes.

What type of cocoa powder should I use?

Use unsweetened natural cocoa powder for best results.

Can I freeze this cake?

Yes, wrap tightly and freeze for up to 2 months. Thaw before serving.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Can I add frosting?

Absolutely! Chocolate ganache, cream cheese frosting, or even a simple glaze pairs well.

How ripe should the avocado be?

Use a fully ripe, soft avocado for smooth blending and best moisture.

Can I make this cake nut-free?

Yes, this recipe contains no nuts unless you add them as a variation.

Is this recipe gluten-free?

Not as is, but you can substitute all-purpose flour with a gluten-free blend.

Conclusion

Chocolate Avocado Cake is a decadent yet wholesome dessert that combines rich chocolate flavor with the creamy goodness of avocado. Easy to make and adaptable to various dietary needs, this cake will satisfy your chocolate cravings while offering a nutritious twist. Whether for a special occasion or a simple treat, it’s sure to impress.