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chocolate cake on white cake stand beside avocados
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5 from 3 votes

Chocolate Avocado Cake

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.
Prep Time20 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cake
Servings: 16
Calories: 427kcal

Ingredients

  • 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: 427kcal | Carbohydrates: 69g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 267mg | Potassium: 262mg | Fiber: 3g | Sugar: 46g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg