Is avocado cake actually healthy?

Yes! An avocado cake recipe uses healthy fats from avocado instead of butter or oil. It’s lower in saturated fat and can be made gluten-free, dairy-free, or refined sugar-free depending on your ingredient choices.

What does avocado replace in a cake?

Avocado is a natural substitute for butter, oil, or even eggs in some cases. In this recipe, it brings moisture and creaminess while cutting down on processed fats.

Can you taste the avocado in an avocado cake recipe?

Not at all. Once blended with cocoa powder and vanilla, the avocado flavor disappears. Most people have no idea it's in there they just enjoy the rich, fudgy texture.

How do you make a chocolate avocado cake moist and fudgy?

Use ripe avocados, almond flour, and avoid overbaking. Blending the wet ingredients well helps create a smooth, dense batter that stays soft after baking.

Avocado Cake Recipe – The Best Moist & Healthy Chocolate Cake Ever

Description

This chocolate avocado cake is so moist and fudgy, you won’t believe it is healthy! No butter and no oil are needed, and you won’t taste any avocado at all!

Ingredients

Scale

2 cups almond flour
1/2 cup cocoa powder
1 teaspoon baking soda
3/4 cup sugar
2 large avocados overripe
1/2 cup milk I used unsweetened almond milk
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate frosting

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Instructions

Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
In a mixing bowl, add the almond flour, cocoa powder, baking soda, and sugar and mix until combined. In a high speed blender or food processor, add the 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, frost with the chocolate frosting.

Notes

TO STORE: Store the leftover cake in an airtight container in the refrigerator for up to 1 week.
TO FREEZE: Place cake slices in a freezer-safe container and freeze for 6 months or less.
Make it vegan: Use my dairy-free frosting and swap the eggs for flax eggs, or try another one of my egg substitutes.

Prep Time: 5minutes
Cook Time: 35minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1serving
Calories: 182kcal
Sugar: 3g
Sodium: 120mg
Fat: 16g
Carbohydrates: 8g
Fiber: 5g
Protein: 6g