Chocolate Avocado Cake

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This post has been sponsored on behalf of the California Avocado Commission and Walmart. All text and opinions are all mine.

This Chocolate Avocado cake is rich, moist and big on chocolate flavor. It is made with one and a half avocados that gives it a depth of flavor you can’t get from any regular chocolate cake. Be sure to give it a try soon!

What do you mean this cake has an avocado in it?

Yes, I said what I said. This cake has a whole avocado in it and the frosting with half an avocado. It adds richness and moisture to the cake with a little dose of "good" fat.

Speaking of avocados...with the temperatures warming up, California Avocados are back in season at Walmart! California Avocados are delicious, with a creamy taste and as beautiful inside as out. They are also locally grown premium avocados grown by California farmers. They are in season spring through summer and carefully nurtured by California farmers every step of the way. 

What ingredients are needed to make a Chocolate Avocado Cake recipe? 

1. Avocado - Be sure to locate California Avocados by their label in the produce section of your local Walmart. They are a heart-healthy superfood plus naturally sodium-, cholesterol- and trans fat-free. Perfect to use in this recipe. You will need one whole California Avocado and a half to make this chocolate avocado cake. 
2. All-purpose flour - Just plain flour works best for this recipe. I have not tried any other flour as a substitute and do not recommend it for this particular recipe. 
3. Unsweetened cocoa powder - This is what makes a chocolate cake what it is. Be sure to use unsweetened cocoa powder or even raw cacao powder. 
4. Salt - Sea salt or kosher salt 
5. Baking powder - Try to grab aluminum-free if you can. 
6. Baking soda - Check the date before using, it does make a difference in baking. 
7. Sugar - Use granulated sugar or cane sugar for this ingredient. 
8. Vegetable oil - Feel free to use regular vegetable oil, canola oil or any neutral oil that you prefer. 
9. Water - This helps to loosen up the cake mixture, any is fine. 
10. Vanilla extract - Use pure vanilla extract. 
11. Vinegar - Distilled white vinegar is all you need in this area. 

How to make a chocolate cake with avocado:

Begin the recipe by preheating the oven to 350 degrees F. and grease and lightly flour two round cake pans. Set aside. In a medium size bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking powder, and baking soda. 

Prepare the avocado by carefully cutting in half with a knife and removing the seed. Scoop the middle of both avocado halves out with a spoon into a large mixing bowl. Mash the avocado really well with a fork until no large chunks are left.

To the same bowl with the mashed avocado, add the sugar, vegetable oil, water, vinegar and vanilla extract. Stir until combined. Add the dry ingredients to the bowl with the wet ingredients and stir everything together by hand until thoroughly combined and smooth. 

Pour the cake mixture evenly into the two prepared round cake pans. Place into the oven and bake for 30 to 40 minutes, until a cake tester comes out clean. 

Carefully remove the cake pans from the oven when finished and allow the cakes to cool in the pans for about 10 to 15 minutes before removing the cake from the pans to cool completely on a cooling rack before frosting. Make the frosting as the cake is cooling with an electric hand mixer and a large bowl. Add half a mashed avocado, butter, melted dark chocolate with coconut oil and powdered sugar.

The frosting will be rich and thick. Use it to frost between the two cakes and the top after they have completely cooled. If you do not want a naked cake and prefer to frost the sides as well, simply double the frosting recipe.

What size cake pans should I use? 

Be sure to use two 8-inch round cake pans or two 9-inch round cake pans with a thinner rim. Either of these will work fine and provide you with two even layers of chocolate cake. 

How should this cake be stored?

This cake should be stored at room temperature in an airtight container or a cake box for up to 3 days. You may also store the cake in the refrigerator, however, it will change the cake texture.

Chocolate Avocado Cake

LaKita Anderson

This Chocolate Avocado cake is rich, moist and big on chocolate flavor. It is made with one and a half avocados that gives it a depth of flavor you can’t get from any regular chocolate cake.

5 from 3 votes

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Prep Time 20 mins

Cook Time 40 mins

Course Dessert

Cuisine American

Servings 16

Calories 427 kcal

Ingredients

  

1x2x3x

• Cake:
• 3 cups all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 cups granulated sugar
• ¼ cup vegetable oil
• 1 avocado, mashed
• 2 cups water
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract
• Frosting:
• ½ avocado, mashed
• ½ cup butter
• 5 ounces dark chocolate
• 1 teaspoon coconut oil
• 2 ½ cups powdered sugar

Instructions

 

• Begin the recipe by preheating the oven to 350 degrees F. and grease and lightly flour two round cake pans. Set aside.
• In a medium size bowl, whisk together the 3 cups all-purpose flour, 6 tablespoons unsweetened cocoa powder, ½ teaspoon salt, 2 teaspoons baking powder, and 2 teaspoons baking soda.
• Prepare the avocado by carefully cutting in half with a knife and removing the seed. Scoop the middle of both avocado halves out with a spoon into a large mixing bowl. Mash the whole avocado really well with a fork until no large chunks are left.
• To the same bowl with the mashed avocado, add the 2 cups granulated sugar, ¼ cup vegetable oil, 2 cups water, 2 tablespoons distilled white vinegar and 2 teaspoons vanilla extract. Stir until combined.
• Add the dry ingredients to the bowl with the wet ingredients and stir everything together by hand until thoroughly combined and smooth.
• Pour the cake mixture evenly into the two prepared round cake pans. Place into the oven and bake for 30 to 40 minutes, until a cake tester comes out clean.
• Carefully remove the cake pans from the oven when finished and allow the cakes to cool in the pans for about 10 to 15 minutes before removing the cake from the pans to cool completely on a cooling rack before frosting.
• Make the frosting as the cake is cooling with an electric hand mixer and a large bowl.
• In a small bowl, add the 5 ounces dark chocolate and 1 teaspoon coconut oil. Place in the microwave and heat in small burst until melted. Stop the microwave and stir frequently.
• Add the melted chocolate with coconut oil to a large bowl and mix in the the ½ cup butter and 2 ½ cups powdered sugar until combined. Use the frosting to the tops of each cake and stack them on top of each other.

Notes

The frosting recipe makes enough for a naked cake, however, feel free to double the frosting recipe to have enough to cover the side of the cake with frosting. 

Nutrition

Calories: 427kcalCarbohydrates: 69gProtein: 4gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 16mgSodium: 267mgPotassium: 262mgFiber: 3gSugar: 46gVitamin A: 208IUVitamin C: 2mgCalcium: 40mgIron: 3mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword chocolate cake

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Craving a few more tasty recipes with avocado? Try these:

• Chocolate Avocado Mousse 
• Dark Chocolate Avocado Brownies
• Sheet Pan Breakfast Bake 
• California Roll Bowl 

Have any comments, questions, or other ideas to make this Chocolate Avocado Cake? Share them in the comments below!