Go Back Email Link
+ servings
a single slice of chocolate avocado cake
Print

Chocolate Avocado Cake

This healthy Chocolate Avocado Cake is naturally sweetened with no added sugar, high in fibre and protein and loaded with good fats. Its moist, light and filling.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 407kcal
Author Kim

Ingredients

  • 3 cups Almond flour (or almond meal)
  • ½ cup Unsweetened cocoa powder
  • ¾ cup Water, tap
  • 1 cup Avocado, mashed (about 1 ½ Medium avocados)
  • 1 cup Granulated sweetener that measures like sugar
  • 3 medium Eggs
  • 2 teaspoons Baking powder
  • ½ teaspoon Sea salt
  • 2 teaspoons Vanilla essence

Chocolate Avocado Mousse Frosting

  • 1 cup Avocado, mashed
  • ¼ cup Unsweetened cacao powder
  • cup Sugar free Maple syrup
  • ¼ teaspoon Sea salt

Instructions

  • Preheat Oven: Preheat oven to 180 degrees C (350 degrees F) and line 1 round 8 inch/20cm springform tin with parchment paper/baking paper.
  • Mix ingredients together" Add all of the ingredients into a food processor and blitz on high for 1 minute or until all ingredients are combined to form a chocolate cake batter. (You may need to stop and restart the food processor after 30 seconds to scrape the mixture down from the sides of the bowl to ensure its all thoroughly mixed in)
  • Add mixture to cake tin: Remove blade from food processor, scraping cake batter from the blade into the tin. Spoon out the rest of the cake batter from the bowl into the cake tin, smoothing over with the back of a spoon
  • Bake: Bake for 50 minutes at 180C/360F then remove from oven to let cool to room temperature. Remove cake from tin and place on a plate for frosting. (Make sure it is completely cool before frosting otherwise it will slide off)
  • Prepare Frosting: Whilst cake is cooling, make the Chocolate Avocado Frosting. Add frosting ingredients to food processor and blend until smooth and creamy scraping down the sides to make sure it is all processed evenly.
  • Frost Cake: Use a spoon or butter knife to spread the frosting generously over the cake. (TIP: it helps to refrigerate frosting for 1 hour before adding to the cake to make it a little firmer, but you can definitely skip this step and just add the frosting to the cooled cake and it will stay on)

Notes

  • Avocados: 1 use about 3 medium to large avocados for this recipe (roughly 4 to 5 small). Make sure the avocados are ripe as hard avocados will be stringy and won't blend in as well. I love using Hass avocados as they have a creamy and buttery flesh, but any ripe avocados will work.
  • Cocoa Powder: Make sure to use unsweetened cocoa powder as using regular cocoa powder or chocolate powder will make the cake too sickly sweet.
  • Almond Flour/Almond Meal: Sometimes almond flour and almond meal are referred to as the same thing. The best almond flour/almond meal to use is the coarser variety. Avoid buying fine almond flour as it will make the cake too dense. You can make your own almond meal by grounding whole almonds with the skin on in a food processor, or you can buy it from the supermarket.
  • Sweetener: I used Monkfruit Raw Earth Brown Granulated Sweetener which is a natural granulated sweetener that measures like sugar. You can use any type of granulated sweetener that measures like sugar like stevia or the white versions of monkfruit. I don't recommend substituting with liquid sweeteners as the quantities will be different.
  • Baking Powder: make sure your baking powder is still good to use. If older than 6 months, I recommend buying a fresh one as it will have lost its leaving powder and the cake may not rise properly.
  • Sugar Free Maple Syrup: this is used in the frosting so silky smooth consistency can be achieved. Alternatively a powdered sweetener could be used. Just make sure to avoid using granulated sweetener as is might make the texture of the frosting too grainy.
  • Avoid using more than the recommended quantity of avocados in this recipe as it will affect the way the cake cooks and it may not cook in the middle.
  • Swap vanilla essence for instant coffee or espresso in the same quantity.  Or alternatively, use the zest of half and orange for flavouring.
  • Don't skip the salt.  It really does matter and if you leave it out the flavours will be out of balance
  • Cake Tin:  one round 20 cm/8 inch springform cake tin

Nutrition

Calories: 407kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Fiber: 9g | Sugar: 24g