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Homemade Fudgy Chocolate Avocado Cake photo

Fudgy Chocolate Avocado Cake

This Fudgy Chocolate Avocado Cake is a rich, nutritious dessert that chocolate lovers will crave!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Gluten-Free
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups almond flour or ground almonds
  • 1 medium avocado (circa 150g / ½ cup mashed)
  • 3 medium eggs
  • ½ cup coconut cream
  • ½ cup unsweetened almond milk
  • ½ cup unsweetened cocoa powder
  • ½ cup powdered erythritol use ⅔ cup for a sweeter cake
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
For the Frosting:
  • 1 additional avocado (½ cup mashed)
  • 2 oz unsweetened chocolate or dark chocolate (85% cocoa solids minimum)
  • ½ cup powdered erythritol adjust to taste
  • 3-4 tablespoons almond milk for frosting consistency
  • 1 tablespoon cocoa powder for frosting

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • 8-inch round cake pans
  • Cooling rack
  • Double boiler or microwave-safe bowl

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the almond flour, cocoa powder, powdered erythritol, and baking powder. Whisk together until well mixed.
  3. In a separate bowl, mash the avocado until smooth. Add the eggs, coconut cream, almond milk, and vanilla extract. Mix well until all ingredients are fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula or an electric mixer to mix until just combined.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  7. While the cakes are cooling, melt the unsweetened chocolate in a double boiler or microwave. In a mixing bowl, combine the mashed avocado, melted chocolate, powdered erythritol, cocoa powder, and almond milk. Mix until smooth and creamy.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
  9. Cut a slice of your Fudgy Chocolate Avocado Cake and savor the rich flavors.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to five days.
  • For longer storage, freeze slices in an airtight container for up to three months.
  • Thaw frozen cake slices in the refrigerator overnight before serving.