Skip to main content

Chocolate Avocado Cake with Chocolate Frosting (Almond Flour)

almondflouravocadocakechocolatefrostingWhen it comes to healthy cakes, my favourite recipes to make are chocolate cake, carrot cake and this avocado cake.

Chocolate Avocado Cake:
2 cups almond flour
½ cup cocoa powder
1 tsp. baking soda
¾ cup granulated monk fruit sweetener
2 large avocados, overripe
½ cup milk
2 large eggs
1 tsp. pure vanilla extract

Chocolate Frosting:
¾ cup coconut cream, chilled
1½ cups chocolate

For the Chocolate Frosting:
In a mixing bowl, add the chilled coconut cream and set aside. In a double-boiler, add the chocolate, stir continually until melted.

Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken.

For the Chocolate Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8" spring form cake pan and set aside.

In a mixing bowl, add your dry ingredients and mix until combined. In a high speed blender or food processor, add your avocado, milk, eggs, and vanilla extract, and pulse until smooth. Add the dry ingredients and blend once more until a smooth cake batter remains.

Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.

Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely. Once cooled, remove the frosting from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy. Frost the cake by piping dabs.

Makes 12 servings.

Cook's Notes:

  • This makes a single layer cake with frosting. If you'd like to make a 4-layer cake as pictured, double the recipe, and once the cake has cooled, carefully slice the two cakes in half. You'll be left with 4 thin cakes.
  • Avoid using just-ripe avocados, or else the batter could potentially have odd chunks of avocado throughout.
  • Do not overbake the cake, as it continues to cook as it is cooling down.
  • The cake is more fudgy than fluffy. If you'd prefer a fluffier cake, you may like a Keto chocolate cake.
  • To store: Avocado cake should always be stored in the refrigerator, completely covered. The cake keeps well for up to 1 week.
  • To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.