Chocolate Avocado Cake

Name: Chocolate Avocado Cake
Prep time: 20 min
Cook time: 35 min
Yield: 12 serving
Ingredients: 2 cups / 200g almond flour; 1 ½ avocado (circa 150g / ¾ cup mashed); 3 eggs; ½ cup / 120g coconut cream; ½ cup / 120ml almond milk; ⅓ cup / 40g cocoa powder; ⅓ cup / 53g powdered erythritol; 2 teaspoon baking powder; 1 tso vanilla extract; 1 avocado (½ cup mashed); 2 oz / 56g unsweetened chocolate; ½ cup / 80g powdered erythritol; 3-4 tbsp almond milk; 1 tablespoon cocoa powder

User Reviews

5.0

348 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12
Calories
254 kcal
Course
Dessert
Cuisine
British

Chocolate Avocado Cake

Raiden Walker

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Can you taste the avocado? Absolutely not! This super fudgy avocado chocolate cake tastes so naughty it's hard to believe how healthy it is. Sugar free, gluten free and dairy free!

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Ingredients

Servings

For the Cake

2 cups / 200g almond flour or ground almonds
1 ½ avocado (circa 150g / ¾ cup mashed)
3 eggs medium
½ cup / 120g coconut cream
½ cup / 120ml almond milk unsweetened
⅓ cup / 40g cocoa powder unsweetened
⅓ cup / 53g powdered erythritol use ½ cup / 80g if you like a sweeter cake. Use coconut sugar for Paleo
2 teaspoon baking powder
1 tso vanilla extract

For the Frosting

1 avocado (½ cup mashed)
2 oz / 56g unsweetened chocolate or dark chocolate, 85% cocoa solids minimum
½ cup / 80g powdered erythritol
3-4 tbsp almond milk
1 tablespoon cocoa powder

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Instructions

Preheat the oven to 180 Celsius / 356 Fahrenheit.

Cake

To make the cake, chop or mash your avocado and blend it in a food processor with the eggs, almond milk, coconut cream, cocoa powder and vanilla extract. Blend for a few minutes until absolutely smooth and there are no lumps left. If necessary, scrape down the sides with a spatula in between.
Now add the almond flour, baking powder and sweetener and blend until well-combined.
Line a 7 inch springform with parchment paper and grease the sides. Fill in the batter and bake for about 30-35 minutes until the top is firm.

Frosting

While the cake is cooling, prepare the frosting: Melt the chocolate in a double boiler or in the microwave (30 second bursts). Blend the avocado, sweetener, cocoa powder and almond milk in a food processor until absolutely smooth. Last, add the melted chocolate and blend until well-combined.
Spread over the completely cooled cake and serve.

Notes

2g net carbs per slice. Makes 12 slices.
Make sure you choose ripe and soft avocados and blend until the mixture is absolutely smooth. You don't want any green lumps in your cake!
The frosting is optional (without it the net carbs reduce to 2.1g/7.6g protein and 2g sugar), but it does take the cake to the next level. If you choose not to make it, simply dust the cake with cocoa powder.
Store this cake in the fridge for up to 5 days. It also freezes well for up to 3 months.