Description
Chocolate Avocado Cake delivers rich, fudgy chocolate flavor with hidden avocado adding moisture and healthy fats. Made with almond flour, this naturally gluten-free cake stays moist for days.
Ingredients
FOR THE CAKE:
3 1/2 cups almond flour, packed
2/3 cup coconut sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 ripe avocado, mashed (about 1/2 cup)
1 cup maple syrup
1/4 cup almond milk
2 teaspoons vanilla extract
FOR THE ICING:
1/2 avocado, mashed
1/2 cup butter, sliced thin
5 ounces dark chocolate, chopped
1 teaspoon coconut oil
2 1/2 cups powdered sugar
Instructions
1. Heat your oven to 350°F. Line your cake pans with parchment paper rounds – trace the bottom of your pan on parchment, cut it out, and press it in.
2. Dump almond flour, coconut sugar, cocoa powder, baking soda, and salt into a large bowl. Stir everything together with a whisk until evenly combined with no lumps.
3. Mash avocado really well in a small bowl for at least 30 seconds. In a separate bowl, whisk eggs together until uniform, then add maple syrup, almond milk, and vanilla. Stir in mashed avocado and mix until combined.
4. Pour wet ingredients into the bowl with dry ingredients. Use a spatula to fold everything together gently – there will be some lumps and that’s fine. Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
5. While cakes cool, mash half an avocado really well in a large bowl. Add thinly sliced butter on top. Melt chopped chocolate with coconut oil in microwave in 30-second bursts. Pour melted chocolate over butter and avocado and let sit for 5 minutes.
6. Stir everything together with a spatula until butter is mostly melted and mixture is smooth. Add powdered sugar and use a hand mixer to beat until thick and spreadable. Once cakes are completely cool, spread icing between each layer and on top.
Notes
Wait for cakes to cool completely before icing – gluten-free cakes are fragile when warm.
Don’t substitute a different flour – this recipe only works with almond flour.
Make sure avocado is perfectly ripe – not rock hard and not mushy brown.
Pack almond flour tight in measuring cups or you won’t have enough.
Store covered at room temperature for 24 hours, or refrigerate for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American