A healthy & surprisingly delicious avocado chocolate cake!
No oil, no butter, and just 75 calories ♥
I once read somewhere that you can sub avocado for the oil or butter in a recipe to add nutrition, cut back on fat and calories, and give baked goods a deliciously soft texture. So when a reader recently left a comment asking what she could use in place of the nut butter in my 100 Calorie Chocolate Cake, avocado was the first thing that came to my mind. Immediately, I had to try it out.
The results?
A super rich and fudgy chocolate cake with an incredibly light texture.
Shown above, frosted with my favorite Healthy Cream Cheese Frosting.
You can use any of your favorite chocolate or vanilla frosting recipes here—or lightly dust the avocado chocolate cake with powdered sugar or even top it with coconut butter and fresh berries if you’d prefer.
My previous baking attempts with avocado—trying to create a recipe for avocado brownies—were abysmally awful. (And yes, I’m aware those two words mean the same thing. Trust me; the brownies warrant the tautology. They were that bad.)
So I cannot tell you how excited I am that this avocado chocolate cake turned out so perfectly!
You won’t be able to taste the avocado at all!
Avocado Chocolate Cake
Avocado Chocolate Cake
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1 cup spelt, white, Bob’s gf, or whole wheat pastry flour
- 6 tbsp cacao or unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup xylitol or granulated sugar of choice (140g)
- 1/2 cup mini chocolate chips, optional
- 1/4 cup yogurt of choice (such as Wholesoy) (60g)
- 3/4 cup water (180g)
- 1/4 cup mashed avocado, measured after mashing (60g)
- 2 tsp pure vanilla extract (8g)
Instructions
Avocado Chocolate Cake Recipe: Preheat oven to 350 degrees F, and grease an 8-in square or round pan. (Or double the recipe for a double-layer cake.) Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out clean. Put in the fridge for at least 30 minutes before taking even a single bite. Trust me!
Have you ever tried eating avocado in an unconventional way?
Such as in chocolate avocado pudding or an avocado smoothie? Would you ever be brave enough to try baking with it? Will you try this avocado chocolate cake??!
Link Of The Day:
Ellen says
Looks great! Just another suggestion for icing: I’ve made avocado icing before too, and it’s deliciously creamy and buttery!
Carrie (This Fit Chick) says
I’m always looking for ways to use avocado! I get bored of the sucker- I love the chocolate mix idea!
Ceara @ Ceara's Kitchen says
This cake looks super yummy, chocolatey and moist! I cannot wait to try this recipe out! I can relate to your ‘bad’ avocado brownies – once I tried baking avocado double chocolate cookies and they were also blah! I cannot wait to make this cake to make up for it! 🙂
Hollie says
We have been trying to make a good “avocado” cake but honestly I haven’t been able to make one that stays together.
Am says
I’ve had avocado ice cream! It is surprisingly not-weird at all 🙂 I love it! Maybe I could top this avocado cake with some avocado ice cream… The print option is amazing and looks great!
Jessica says
I love using avocado in sweets…occasionally I’ll even just eat half an avocado with some sugar and lemon juice. I also love avocado smoothies (it is a berry after all and pairs well with acidic fruits like citrus and pineapple)
Lucy says
Oh wow this looks awesome! Although I’m almost disappointed that you can’t taste the avocado 😉 I’ve had smoothies for years but only a couple of days ago I decided to add some avocado… I am NEVER going back! So creamy, so rich and smooth… Sorry I am crazy about avocados <3
Love your blog by the way! Home to the best healthy recipes on the Internet!
Chocolate Covered Katie says
Thank you! That put a huge smile on my face 🙂
JRo says
I’ve had success with avocado in cookies, brownies, banana bread, and smoothies. But the key is that the ‘cado needs to be ripe. I told a friend to sub ‘cado into regular boxed brownie mix and didn’t realize that she hates them, therefore doesn’t know ’em. She bought a bright green, hard as a rock ‘cado and had much difficulty getting it mashed and disappeared into the mix. But if it’s a dark, soft, ripe cado – it is seriously the best fat substitute! Can’t wait to make this cake – I’ve yet to find a bad recipe on here!!
Kelly says
Oh my goodness! This looks fabulous!! Thanks for the recipe 🙂
XO Kelly
http://www.dettecakes.com
Mia (Mia in Germany) says
This looks delicious! And congrats to the new feature, I love to be able to just print your recipes now!
I have tried to make cake with avocado, and it turned out plain inedible. The avocado taste was very strong, but not pleasantly strong, it was just yuck LOL
Other than that I’ve made avocado chocolate pudding and key lime mousse which both is delicious.
Jennifer says
Cannot wait to try this recipe! Loving the new print option…. thank you!! I use mashed avocados in my chicken & tuna salad instead of the mayo. So good and so much better for you!
Suzanne says
I love to use avacado in baked goods and have used it in brownies to replace the oil (sorry yours did not turn out ;-( )…have made pudding with it from the amazing Angela of Oh She Glows – great recipe! And use it each morning in our smoothies – so thick and creamy!
Can’t wait to try this recipe – thanks so much!
Kathryn says
This looks amazing! I’ve made chocolate avocado cake before and loved it. I can’t wait to try this version. I also love chocolate avocado pudding and adding avocado to green smoothies.
Katie, I’ve been wondering… Your arm must be all healed, yeah? And are you still wanting a puppy?
Chocolate Covered Katie says
Thank you for asking! It is all better!
And yes, still wanting a puppy… 😉
Melissa G. says
Looks yummy! I’m not a huge fan of avocados so I am always looking for ways to sneak them into foods I do like and this seems like a perfect way to go.
Hailey says
I tried avocado for the first time in South America a few years ago and didn’t like it much, but now I want to try it again! Are they expensive?
Hailey says
Expensive in the States, I mean? I’ve never priced them here.
Kathryn says
It depends on where you go, but for a medium sized one, they usually range in 88 cents to a dollar each. They’re cheaper in the summertime.
Hailey says
Okay! Thanks:)
Heather @ Shards of Lavender says
Had to laugh at your comment about abysmally awful:) I’ve had a few recipe creations that would warrant those terms! Will definitely be trying this; the cake looks amazing!
Sarah says
This looks awesome – what would you recommend if I wanted to make these as cupcakes instead of a whole cake?
Chocolate Covered Katie says
I’ve never tried, but you can definitely experiment! Please be sure to report back if you do!
Jen Ruhman says
I can have Chocolate and avocados! I’m there!
Love this recipe, going to try it this weekend. Thank u for sharing!
Yum!
Donna B says
Looks great! Avocado is my single favorite food! I tried avocado fudge not sure if it was your recipe or not, it was different! I want to use it for putting an egg inside some time. Good combo
Jules @ WolfItDown says
Avocado works so well with cocoa, it just turns into delicious mush, and makes for the softest chocolate cakes 🙂 I’ve tried it before and it’s so good 😀 Thanks for the reminder 🙂 x
Shonalika says
I always find myself panicking with avocados and desperately trying to find ways to eat them when they do that thing of going from unripe to “I’M ABOUT TO GO OFF EAT ME QUICK” in the space of five seconds. I like the sound of this option, a lot. And I’m so glad you’ve posted it because I never would have been brave enough to attempt avocado baking without a tried and tested recipe to follow. 😀
EVA says
Avocado in desserts have been around for forever so I’d be surprised if someone HASN’T! I actually haven’t though, as avocados are way too $$$ for a starving college student. I just use a good ‘ol prune puree.
Question about printing recipes: what does the printed product look like? Is it just the text, or does it have all of the pictures and colors included too?
tamsinamy says
I have avocado on toast nearly everyday but I’ve never been brave enough to use it in a dessert recipe. I’m definitely up for trying this out – do you think coconut palm sugar would work well?
X
http://www.tamsinamy.blogspot.co.uk
Chocolate Covered Katie says
Definitely!
Adriane says
I ALSO made brownies with avocados and they too came out abysmally awful. I’m glad I’m not the only one. I’ll have to try this recipe!
Rosaria P says
Katie, I do appreciate the new print feature, but why no pics 🙁
I have made a chickpea cake (with tasty but crazy results – trouble getting cake to solidify!), but looking forward to trying this! I have been enjoying many of your recipes 🙂
E says
This looks amazing! 2 questions: How many servings are there, at 75 calories per serving??? Is the 75 calories per serving calculated with xylitol or sugar figured in? 🙂
Amanda says
It tells you in the nutrition post.
Gen says
My favourite healthy chocolate frosting is raw chocolate icing.
1 cup dates
1/4 cup raw cacao (cocoa) powder
1/4 cup coconut oil
3/4 cup boiling water
Put all the ingredients in a blender, and blend until creamy and smooth. Cool before frosting.
Karen says
Hi Katie, I’m curious about something (I’m sure it’s pretty obvious that it will be a yes, but…). Instead of using a fresh avocado, using the packaged avocado (such as Wholly Avocado) would work too, correct?
Amanda says
That’s fine.
Medha @ Whisk & Shout says
This looks awesome! I love avocado and I’ve never had them in dessert or pudding, but I’ll be sure to give this a try! Honestly recently I’ve cracked out my food processor to make your recipes more than ever… I really love how healthy and quick and 100% vegan everything here is!
MariaR says
I made this tonight as dessert and gave it to my son & husband before telling them what was in it. My son was horrified when I told him (he’s not a fan of avocado), but said it was really good; my husband was in shock but also said it was really good and moist. I, personally, could have eaten the whole cake and enjoyed it thoroughly;) Lucky I had all the ingredients and was able to pull it off! Super easy to make!
Sprinkles of Sweetness says
The most unconventional way I have eaten an avocado is in the form of guacamole, so I’m curious about the flavor of this cake. I guess I will have to try it!
Kelsey says
Looks so yummy but is there anything you could suggest subbing for the yogurt for those with food allergies/vegans?
Jess says
She uses vegan yogurt.
Eileen says
I
Medeja says
I like baking with avocados. This cake looks really yummy!
Maryea {Happy Healthy Mama} says
Looks great! I love using avocado in unusual places. 🙂 I don’t think it necessarily cuts back on fat or calories as avocados are not low cal or low fat by any means, but it definitely adds a nutritional punch you can’t get from butter or oil!
Shaun Marsh says
Glad it’s catching on all over the place. Love the blog, and enjoy your delish avocado chocolate cake!! Thanks for all these amazing recipes!
Amanda says
This cake was awesome! I didn’t even have an occasion to make it, but when I saw it and saw that I had all the ingredients I had to try it. And it was delicious!
Great recipe Katie! 🙂
molly says
This was delicious!! I made it for wine and dessert with some friends after work, and it was wonderful!! I served it with a dollop of yogurt and some chocolate chips on top.
Nancy says
Do you use sweetened or unsweetened yogurt? Is it flavored?
I like Almond Dream yogurt, but I don’t know if I should use the plain, coconut or vanilla flavor.
Chocolate Covered Katie says
I used Wholesoy for this. It is plain but not unsweetened. So any of the three you mentioned ought to be fine!
Lisa @ The Wellness Wife says
This is a must try. I love avocado chocolate mousse, so I’m sure I’ll love this.
Mel says
Hi there!
Just wanted to say thanks for also putting the measurements in grams. We Europeans love that 🙂 and it makes it a lot easier to follow the recipes!
Kelsey says
I keep seeing recipes for desserts using avocado…I’m going to have to try it out soon! Sounds heavenly 🙂
Paige says
Hi, roughly how many avocados did you use to get the post-mash 60g?
Laura says
I used half a big avocado
Laura says
Hi there,
I just made your chocolate avo cake, but used coconut sugar 1/2c and 1/3c applepuree, and didn’t have yogurt so used 1/8c coconut cream….. YUMMMMMMYYYY!!!
Thanks for the recipe.
PottedFern says
ERMAGERD IM SO EXCITED I was one of the people who requested this!! Thank you and I can’t wait to try it 😀
And yes I love chocolate avocado pudding… oh so delicious 😀
Whitney says
Sounds great and I can’t wait to try it. I love adding 1/2 an avocado to almost any smoothie. You can’t really taste it and it gives them a wonderful, almost pudding like texture.
Natalie says
Possibly stupid question here: I’m guessing this is plain (and not flavored) yogurt of any kind? Does Greek yogurt work?
Suzie says
I used greek yoghurt and mine was fine 🙂
Unofficial CCK Helper says
Yes.
Natalie says
Thanks guys! 🙂
Lisa @bitesforbabies says
I LOVE the idea of avocado in anything…it adds such a creamy texture! I’ve made avocado icing a number of times and it’s delicious. This cake looks so decadent, even though it’s healthy-always the best combo!
Brenda Conn says
So that 75 calories per serving has to be without the chocolate chips, right? My recipe analysis came to 165 calories per serving, which isn’t bad either.
Ann says
Off topic, but Katie you should try this….just sayin’. http://www.coffeeandquinoa.com/2014/01/maple-vanilla-macadamia-nut-butter/
Corinne says
I have done avocado chocolate pudding in the past, it was DELICIOUS. I look forward to making this cake!! My mom’s birthday is in a few days, she is diabetic and a big chocolate cake fan, so this recipe came just in time 🙂 I’m excited to try it!
Holly says
Question…I notice a lot of time you’ll put mini chocolate chips in your recipes as optional but make it clear that it tastes way better with them. I personally try to avoid sugar where possible so I was just wondering if adding another source of fat (like coconut oil) would give the recipe that flavor boost without compromising the consistency of the recipe.
Chocolate Covered Katie says
Hi Holly,
What about using these? https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/
Break up pieces and use as chocolate chips. They will probably fully melt in the baked recipes, but it seems like they’d give a rich flavor. You can add the stevia or leave it out. But if you do try this in any of the recipes, be sure to report back with results!
Rae says
I’m gonna try them as soon as my avocados are ripe! Finally some healthy choco only cake for me! When you’re free, hopefully you can experiment making avocado choco cookie without dark choco chunks. All the recipes out there call for them O.O Thanks for this recipe, Katie!
Oslofru says
Yum, yum, YUM hihi <3
Corazon Cath says
I don’t like bananas so use avocado in place of banana in most smoothie recipes. I also love chocolate avocado pudding and this week created my first Acai bowl (now addicted) using freeze dried Acai (we can’t get the puree in the UK), avocado and frozen blueberries instead of Acai puree and frozen banana. It’s fantastic. I will definitely try this.
Artemis224 says
Wow. This tastes phenomenal. It’s amazing how moist this turns out! Using the avocado really helps prevent the final product from being “gummy” (such is the case, I’ve found, with most oil subs).
I followed the recipe exactly but used 1/4 cup choco chips, stevia in the raw (I recommend using at least some regular sugar if you don’t like the taste of the artificial sweeteners), and the yogurt I used was “La Chocolat” chocolate and cherries because it’s what I had in the fridge. I also only put it in for 25 minutes. For frosting, I just bought Hershey’s Special Dark frosting and it was delicious!
This may be my favorite CCK recipe so far…and I think I’ve just convinced my roommates to try unconventional, “healthy” subs 😉 Thank you, Katie!
Chocolate Covered Katie says
Thank YOU so much for making it 🙂
Lindsay says
This cake is delicious!!! This is my new favorite and will definitely be my “go to” chocolate cake recipe from now on. Katie, you’re brilliant 🙂
Justine says
Just made this cake – it was moist & delish. I was a bit apprehensive as I am not a huge fan of avocado (even though I love chips & guacamole). My only disappointment came with the nutritional info as the calories, fat, etc were much higher than presented (almost double) with the inclusion of half cup of chocolate chips . Next time I will be sure to use less chocolate chips.
Chocolate Covered Katie says
Hi Justine,
Unless otherwise stated, optional ingredients are never included in nutritional analyses because the recipes are still good with or without these ingredients. The cake is still delicious if you want to omit the chips next time 🙂
Kathryn says
I made this in a double layer on Sunday for my mom’s birthday. The only change I made was I pureed the avocado, because if my dad saw green, he wouldn’t eat it. This cake is fantastic! It’s so rich and fudgey. I topped it with homemade peanut butter frosting, which compliments it perfectly. I will keep this recipe for years. Thanks Katie!
Karen says
Wow! This is amazing! Mine tasted just like a chocolate torte or flour less chocolate cake… sooo yummy!
Sonachú says
Looks delicious!! 🙂 I was wondering could i substitute with brown rice flour instead?
Msjbelle says
This looks and sounds so good.
Natalie says
I was adventurous and made this for my little boy’s 2nd birthday party and it was a HUGE hit!! I will definitely make it again and share the recipe. Thanks Katie!! 🙂
Natalie says
PS- I used coconut cane sugar and 2% Greek yogurt for my sugar/yogurt choices. I was going to make the cream cheese icing that you (Katie) posted with the cake, but wasn’t sure if I should be THAT adventurous, so I went with a buttercream… It was yummy, but definitely not as healthy as it could’ve been! I will try that icing at some point in the future though. 🙂
Aira Rose says
Thanks a lot for these healthy dessert recipes. I haven’t made one yet but i am already happy that i can make healthy chocolate cake. I will try this out soon…
Anna says
I just tried this cake in a square pan last night and it is delicious!! such great texture and amazing flavor! thank you for the great recipe! btw, i used spelt flour, a mix of organic sugar and xylitol, and for the yogurt i used the cream off the top of a can of coconut milk. I also omitted the chocolate chips. I will definitely make this again!
Mindy says
Boy, I can’t begin to tell you how wonderful this little cake is! I did a test run for Thanksgiving. Will definitely bring this. A raspberry drizzle would be nice! 5 stars for sure!
Rachel says
This is amazing! I bake a lot of gluten free and vegan recipes and this is in the top 5 for sure. Bob’s gluten free flour, 1/4tsp xantham and coconut yogurt was perfection. Thank you for this wonderful recipe!!!
Millie says
Just made this- Its delicious! took more than 25 mins for me but it could just be my oven. Great cake 🙂
Bethany says
Just made these and they’re delicious! I doubled the recipe and got 18 good-sized cupcakes (baked at 350 for 25 minutes). They smelled so heavenly while they were baking, I couldn’t help but try one fresh from the oven – big mistake! Katie, you’ve earned my trust. After 30 minutes in the fridge they were perfect 🙂
toni ritchey says
i just tried the avocado chocolate cake. i substituted maple sugar instead of xylitol because 3/4 of a cup of xylitol would be extremely sweet. it is a most amazing cake. i am getting ready to make some raw chocolate icing with dates right now. thanks so much!
Alice says
I made this cake the other day for a class I taught at the local senior center on healthy desserts! I actually subbed applesauce for the sugar and omitted the water, since the challenge of the class was for everyone to bring a no-added sugar dessert. I also used mint extract and added an avocado mint icing. Everyone went back for seconds! Thanks so much for creating this recipe! I posted an adapted version on my blog and linked back to your site. 🙂
Zuleyka says
Hi Katie ,God Bless you. This is the 20th time that i make this and I love it can I make this in 7 inch pie pans. If so will the baking time be the same?
Thank you Jesus love you!
Randi says
I made this cake two nights ago and it is amazing! You would never know that it’s good for you. A friend who tasted it immediately went to the store and bought the ingredients for me to make her her own cake.
Brittany says
Would Liberte Lactose Free Plain Greek Yogurt work as well?
rb says
looking forward to trying this! just wondering do you reckon you could use more milk instead of yogurt? or something else?I dont have any and really want to make it this weekend!
thanks
Pat Newton says
So how many 80 gram servings in this cake. Doing weight watchers so need to know how pieces to cut it into.
Pavi says
Hi,
Can I substitute whole wheat flour instead of WW pastry flour.
Thanks.
Natalia says
Dammm this cake is good! Better than I thought, to be honest I thought it looked a bit dry in the picture. I substituted kefir for the vegan yogurt (I’m not vegan or dairy free) and I actually used half white flour, a quarter amaranth and a quarter quinoa flour, just because I had some left over that I had to use up lol. I also added walnuts. It was great, will make it again for sure!
Trish says
Hello Katie,
Just want to say love your dessert recipes and your healthy spin on things. Being a dessert lover these recipes do me a huge favor health-wise.
Okay, now. I am actually a college student and don’t really own an entire oven, just a toaster one, which is good enough for the single serving cakes but useless for anything bigger than that. I was wondering if there was any way to bake your cakes on the stovetop?
I mean I’ve seen these things around the net, just nothing vegan as such. Any feedback would be great.
Keep up the good work!
Trish
Mili says
Hi! I can’t wait to make this as a treat this weekend! I was just wondering what the icing was on this cake? Love your blog by the way 🙂
Unofficial CCK Helper says
A link to the icing recipe is included in her post 😉
Marissa says
I may have missed it, but how many servings are in the full cake?
Mexiholic says
Anything avocado I will always take a look at. Cannot beat the health benefits of this wonderful food. Extra plus is the texture. Just love the experiments. Keep it coming!
Angie Cooper says
Hi Katie,
Loving all your recipes, especially your Chocolate Avocado Mousse…served it up at my partner’s birthday party and everyone loved it…the best part was, no-one knew it was superfood and healthy!
Thanks again!
Angie C. 🙂
Natalie says
Has anyone tried this recipe with coconut or almond flour?
cheryl says
Everything I have tried on your website have been awesome, I have followed you for a couple of years I think the first thing I made was your chocolate shots mmm good. I was wondering if date paste would work for the sugar I know at an organic restaurant we go to they make an avocado dark chocolate they call it cake but it is more like cheesecake without the cheese hence the avocado and they use a homemade date paste and it is divine it is so creamy so I was wondering your thought on trying it on your cake. I am making this, this weekend thank you thank you for such great healthy recipes.
Kirsty says
I made this today and got overexcited and threw a whole avocado in – it’s come out like a really lovely dense chocolate tart! Delicious.
Dee says
I made this cake today
And I’m not sure if I did something strange incorrectly, but you can definitely taste the avocado (maybe only because I knew it was in there, cause my family said they couldn’t, they knew something out of the ordinary was in there, but they didn’t know what).
It was also super super gooey, maybe next time I’ll put the oven temp up and cook for longer, at least 5-10 minutes longer. I prefer my cake to be cakey, not almost pudding like haha
But, with all that said
It was still a hit with the family, and because of it’s contents, I can indulge!
Thank you katie!
Karen says
I often make avocado shakes for lunch- 1/2 avocado, 1/2 banana, 2 tbs PB2, 1 tbs cocoa, 1/2 cup almond or soy milk and 4-5 ice cubes in my Tribest blender. So thick and smooth I sometimes need a spoon to eat it!
Joe says
I made this today, using buttermilk instead of yogurt, it turned out great! I love avocado and chocolate together and now I have a great cake recipe. Next time I’m going to double the recipe because I have a feeling I’m going to eat this one pretty quickly!
TAZ says
This cake is perfect! Made no changes – all I had were regular chocolate chips rather than minis. My husband tasted it and said it was good before I told him what was in it. Turned my back and 3/4 of the cake was gone!!! My second cake is in the oven now.
Kathryn says
Katie! I made this exactly one year ago for my mom’s birthday. (You sent me an email after I commented about it 🙂 Well, it’s her birthday again, so I made it again! So so SO good! I didn’t have any yogurt, so I used canned pumpkin. Couldn’t taste it at all, nor did it affect the outcome! My whole family- even those against anything healthy in cake- loved it! I paired it with a Matcha frosting, mostly because I was feeling Halloweeny, but didn’t want to use any food coloring.
Anyway, thank you for the fantastic recipe! This cake has the perfect amount of fudginess and is just plain delicious!! I need to make it more often!!!
Dorien says
Just made this cake because my avocados were very ripe, and I put 1/2 cup avocado in it. The cake is very yummy 🙂 ! Thanks for the receipe!
Megan says
Looks delicious! Could you substitute coconut flour in this recipe? Can’t wait to try it.
Ally says
Hi Katie,
No matter how I adjust the baking time (more than doubled) I can’t get this cake to solidify. It’s still wet in the middle. Any suggestions? I’m using gluten free baking flour, in case that makes a difference.
Unofficial CCK Helper says
Hi! Are you using bobs gf flour or one not specified in the ingredients?
Janice Esposito says
This is one of our favorites. Easy to make, delicious and on the healthier side. The Grandsons love it.
Nicole says
So you would sub the same amount of oil for avocado?
Sue says
This is great! I made it with Arrowhead Mills GF flour, coconut palm sugar, and just a few chocolate chips. It looks more like brownies than cake, but who cares?
Sara says
I know your focus isn’t on caloric content but I am really confused as to how this comes out to 75 calories per slice based on 8 servings. Even using xylitol as the sweetener, I put this into MyFitnessPal and it comes out to 125 calories per slice. That’s pretty misleading for those watching calories, since it is almost double what you’ve posted (and more than double if using real sugar). Can you please re-check your calculation?
Amanda B. says
I have made it three times following directions exactly, and all three times it has come out wonderfully. Even just quickly looking through the comments, I counted 7 other positive reviews from people who made it, so I’m betting you probably only looked at this page of comments instead of all the pages. There are a lot of comments! Probably you just accidentally mismeasured something. It’s worth trying again!
Bea says
Hi, can I use vegetable milk instead of water?
Izabela Maciel says
Made the recipe today and loved it. So did my daughter and hubby. We traditionally make my hubby’s chocolate cake recipe that is awesome, but also so fatty and unhealthy. With this new recipe we will have the pleasure of the choc cake without the shame. My cake didn’t have the icing and may be the reason we found it a bit low on sweet. To add the sweetness I served it with plain yogurt and a drizzle of honey. Just senssational 😉
Jan says
Wow! I made this cake tonight using coconut milk instead of water. I used date sugar for my sweetener and added just a bit of almond extract. I skipped frosting and just topped the cake with a bit of sugar free jam. It was delicious! This was my first time using avocado in a dessert. I’ll definitely make this again! Thanks!
Sruthi says
This cake turned out so great and yummy! Love how I don’t taste avocado. I put 1/2 cup of sugar instead and while the batter tasted not so great, the cake was amaazzinngg with that deeeeeep chocolate taste that often gets interrupted by adding more sugar. Definetly gonna make more!
Melissa says
Hi! You think this will be ok if I bake it today and eat it tomorrow? Thanks!
Julie Dove says
Yup
Daniela says
I tried it today! Great and healthy. My son is intolerant to yeast and egg. He simply ate half of it. Many thanks!!!! I become you big fan. The suggar free icing with banana was also a success.
Enrica says
Great cake! I twicked a little: didn’t put the vanilla, put 1/2 cup muscovado sugar and 6 or 7 dates and used 100% dark chocolate as chips. Worked out so rich! Better the day after ❤
Do you think muffins would work too?
Julie Dove says
You can definitely experiment!
Mariana says
Thank you, Katie! I love this recipe. Have made it several times and am making it again today. I soak the flour overnight in the yogurt and water that the recipe calls for. The cake comes out moist and fluffy. I like baking it as cupcakes and even in miniature muffin tins. Turns out yummy and doesn’t even need the frosting.
My just-turned 3 year old daughter loves your recipes and has chosen your website as one to pick a recipe from when she reaches the “top” of her bedtime rewards chart!!
Blessings to you <
kelley says
My son said this is the best dessert ever! Second time making it and I used Swerve for sugar and reduced total sugar by a third.. Super moist. Wonderful recipe!
Jackie says
Katie, I love your website!! I have never baked so much in my entire life until I found your site. I thoroughly enjoy having people try things and then surprising them with what crazy ingredient is in there 😉 I made this cake yesterday and it was good, but today, it was awesome. It was fudgy and moist and the flavors really came together. For anyone making this, I recommend letting it stay in the fridge overnight before eating, if you can! It’s really worth the wait.
ShaJane says
Hi, Katie
Thanks for sharing the Avocado Chocolate Cake recipe. I always love Avocado. I will surely try this.
Sarah Fischer-Winkelmann says
Im Addicted to this Tasty and fantastic cake.? For me the best healthy alternativ for traditional and unhealthy sweets and cakes. All my colleagues and
friends Love it too. ?
I like your Blog so much.?
Maria R says
Smells heavenly, can’t wait to try it;-)
Silka says
Hi Katie! I made your cake along with the chocolate avocado icing and it was wonderful!!! My friends liked it too!!
Jamie says
I’ve had this recipe for a while but just tried it a few days ago. It was amazing!! I used white flour, unsweetened cocoa powder, granulated sugar and Oikos vanilla greek yogurt. It kind of had the texture of a brownie. It was moist and chocolatey. I made a coconut whipped cream but will try a greek yogurt cream cheese frosting next time. You really can’t taste the avocado! I would highly recommend trying this recipe.
Vivian says
I did make this tonight. Is it supposed to have the texture of a regular cake or more “wet” like a flourless cake/torte? Mine was the latter.
nada says
can I add more avocado puree up to 1/2 cup to make it extra fudgy ??
Cait says
Oh my gosh this was the perfect recipe to use up really old avocados. I subbed the flour for a 1/4 cup of coconut flour and added some ground flax seed for extra fiber. I might have added a heaping 1/2 cup of chocolate chips and a pinch of espresso powder. Literally so fudgy and decadent without the guilt! Such a great recipe for something so indulgent! Thanks for all you do, Katie!!
Meyy says
It was super yummy. I replaced the 1/4 cup yogurt also with 1/4 cup of avacado pulp and reduced the water content to 1/2 cup and added 1/4 tsp of baking powder. The result was just amazing and the kids loved it. cant believe there is no oil or butter in this recipe. Tks a ton!!!
Geraldine says
⭐️⭐️⭐️⭐️⭐️This avocado chocolate cake came out perfectly! I baked the cake for 35 minutes. I made it vegan, gluten-free, & keto; &, will definitely make this cake again.
Zoe says
Would it be possible to omit the cocoa powder (making a basic/vanilla version of this cake) and if so would you just increase the flour used, to make up for it in texture?
CCK Media Team says
Hmmm honestly we have never tried so can’t say for sure. Be sure to report back if you experiment!