Are you a fan of avocados and cake? Then you’re in for a treat with this delicious and healthy chocolate avocado cake recipe! Made with ripe avocados, whole wheat flour, and sweetened with honey, this cake is a guilt-free indulgence that you can enjoy any time of day.
It may sound surprising, but avocados in a cake is quite delicious. I’ve shared with you before my lemon avocado cake.
Using avocados as one of the main ingredients creates a healthier alternative to traditional cakes, because avocados are a good source of healthy fats and nutrients. And the avocado helps to create a moist and dense texture in the cake.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flour — I recommend using all-purpose flour, but you can substitute whole wheat pastry flour or a high-quality gluten-free flour designed for baking.
- Sugar — You can use granulated sugar or substitute coconut sugar for a healthier option. You can also experiment with different quantities of sugar to make the cake exactly the way you want it.
- Cocoa powder — I recommend natural cocoa powder.
- Vegetable oil — You can leave this out, but I find adding a bit of vegetable oil creates the best texture.
- Avocado — You’ll need 1 ripe avocado for the cake and 2 ripe avocados for the frosting (or substitute Vegan Chocolate Frosting).
- Apple Cider Vinegar — Use apple cider vinegar or substitute white vinegar or even lemon juice.
- Maple Syrup — You can use either maple syrup or agave nectar.
Why This Recipe is a Winner
- HEALTHY — Adding mashed avocado adds healthy plant-based fats to this recipe, making it a rich and delicious cake
- EASY — The process of making this cake is not much different than a regular cake, making it an easy option to serve any time!
- PERFECT TEXTURE — Adding mashed avocados creates the perfect texture for your cake!
Benefits of Avocado in a Cake
I think we’re all paying a little more attention to the food we eat these days, particularly when it comes to fats. I know it can be confusing, understanding nutrition and its role in our health, but one thing we can say for sure, getting healthy fats from plant-based sources is a good idea. And that’s where the avocado comes in.
I once read that eating an avocado is better than taking a vitamin. Let’s talk about the nutrition of Avocados:
- Vitamin K
- Vitamin E
- Monounsaturated Fats.
This vegan chocolate avocado cake is moist, rich, and a perfect indulgence any day of the week.
Store the cake in an airtight container in the fridge for up to 5 days. It can be frozen in a freezer-safe container for up to 2 months.
New to Vegan Baking?
The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!
Chocolate Cake Favorites
If you love this chocolate avocado cake, you will want to try these tasty chocolate cake recipes:
- 2 ½ cups all-purpose flour (substitute whole-wheat pastry flour or gluten-free baking flour)
- ½ cup almond flour
- 1 cup granulated sugar (substitute coconut sugar or zero sugar sweetener such as monkfruit)
- ½ cup cocoa powder
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup mashed avocado (ripe)
- ¼ cup vegetable oil
- 1 ½ cups water
- 2 tablespoons apple cider vinegar
- 1 tablespoons vanilla extract
Chocolate Avocado Frosting
- 1 cup mashed avocado (ripe avocados)
- ⅔ cup cocoa powder
- ⅓ cup maple syrup
- 1 tablespoons vanilla extract
For the Avocado Cake:
- Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray.
- Pour the flours, sugar, cocoa powder, salt, and baking soda/powder into a mixing bowl. Stir to combine.
- Peel the avocado and remove the pit. Roughly chop it into large chunks and add it to a food processor along with the vegetable oil, water, vinegar, and vanilla. Pulse until smooth.
- Add the avocado mixture to the flour mixture. Stir to combine. Pour into prepared cake pans. Bake for 30 to 35 minutes, until a toothpick inserted in the middle, comes out clean.
- When done, remove the cakes from the oven. Allow them to cool for 10 minutes, and then invert each cake on a plate or wire rack to cool completely.
For the Chocolate Avocado Frosting:
- Peel the avocados and remove the pits. Chop them roughly into large chunks and add them to the food processor along with the cocoa powder and maple syrup.
- Pulse until smooth, stopping to wipe down the bowl as needed. Taste a bit of the frosting and add 2 to 4 tablespoons of additional syrup if necessary.
- Once the cakes are cooled, spread half of the frosting on the top side of one of the cakes. Place the second cake on top of the bottom, frosted cake. Then add the remaining frosting to the top cake and spread evenly across the top.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2023.