Sink your fork into a slice of chocolate avocado cake topped with silky chocolate avocado ice cream! You’d never guess that this decadently delicious dessert is sugar-free, dairy-free, and Keto—and there’s a Paleo option, too. You can’t taste the avocado at all – it makes this recipe deliciously chewy yet surprisingly light. If you had told me a few years ago that I would be praising Chocolate Avocado Cake today, I would probably have laughed in your face. Avocado guacamole was something you mixed. Since then, I have discovered the beauty of vegetables in baking. From my super easy Keto Carrot Cake to my chewy Pumpkin Brownies, I now know that vegetables work wonders in desserts! Let’s go !
I will normally use butter and double or heavy cream in my cake recipes. Replacing these dairy fats with avocado turns this cake into a nutritional powerhouse: avocados are packed with vitamins, contain more potassium than bananas, are high in fiber, and full of heart-healthy monounsaturated fatty acids. Don’t mislead yourself. Butter or coconut oil tastes great in cakes. But if you replace them with avocado, this cake is incredibly moist, but much lighter than a regular cake. Which brings us to the main question: does cake taste like avocado? Don’t believe me at all!
Step-by-step chocolate-avocado cake recipe
- Blend the avocado with the egg, almond milk, coconut cream, cocoa powder and vanilla extract in a food processor. Blend for a few minutes until the mixture is perfectly smooth and no lumps remain. If necessary, rub the edges with a spatula in between. If you don’t have a food processor, just use your electric mixer. It helps to chop or mash the avocado before blending. Take your time (more time than you need a food processor). Avoid green lumps in your cake.
- Now add the dry ingredients, almond flour, baking powder and sweetener and mix again until well combined.
- Line a 7-inch springform pan with parchment paper and grease the sides to prevent the cake from sticking. Pour in the batter and bake until the top is set, about 30-35 minutes.
- If you’re pure, you’re done. Simply cool and sprinkle with cocoa powder. Make sure the cake is completely cool before frosting! If it’s still warm, the moisture will turn the cocoa into an unusable slime.
- Personally, I hope you choose the ice cream because it’s so delicious. Melt the chocolate in a bain-marie or in the microwave (in 30 second increments). Blend the avocado, sweetener, cocoa powder, and almond milk in a food processor until completely smooth. Finally, add the melted chocolate and stir until well combined. Spread your completely cooled cake (you don’t want the frosting to melt) and serve! There’s something to treat you with an easy recipe on a budget. Finally, decorate as you like.
Chocolate and avocado cake recipe tips and variations
The success of this easy, low-budget recipe depends on the quality of your avocados. Unfortunately, most of us don’t enjoy picking avocados right off the tree. I have had good experiences trying to grow an avocado quickly. But they tend to go from hard to brown. When buying avocados, make sure they are ripe and soft. The creamier your avocados, the better your cake! If you use a food processor or a high-speed blender, the dough will be smoother. If you don’t have one, adding an immersion blender should give the same result. In this case, mix the avocado and wet ingredients in two parts, then mix the rest of the dough in a bowl with your electric mixer. If you only have a regular electric blender, I would use a large bowl and mash the avocados before blending. You have to be patient. Keep mixing and mixing until there are no lumps.
Sugar Free, Keto, Gluten Free and Choice, Paleo
I think you’ll get the best results using powdered sweetener, but granular sweetener should work too, since there’s a lot of mixing going on. Erythritol, Xylitol, or Swerve all work. If you’re looking for a paleo cake, just replace the sweetener with coconut sugar. Do you prefer coconut flour to almond flour? You can make this cake with 1 cup of low carb flour. Coconut flour absorbs more liquid, so you need less of it. I used a small springform pan, but if you have a regular sized springform pan, your cake will be flatter but still taste great.