Chocolate Avocado Cake
User Reviews
5
Chocolate Avocado Cake
Description
This Chocolate Avocado Cake recipe features almond flour as the base combined with mashed ripe avocado, eggs, coconut cream, and almond milk for moisture and richness. Cocoa powder and erythritol provide the chocolate flavor and sweetness while baking powder helps the cake rise. The batter is blended until smooth and baked in a 7-inch pan to a firm top.
The resulting cake has a moist, tender crumb with subtle fruity notes from avocado balanced by unsweetened cocoa for a rich chocolate profile. The frosting, made by blending mashed avocado with melted unsweetened chocolate, powdered erythritol, cocoa powder, and almond milk, delivers a creamy, lightly sweetened topping that enhances chocolate depth while maintaining a smooth consistency.
The cake serves 12 slices, each with low net carbs. The avocado softness requires thorough blending to avoid lumps. The optional frosting can be omitted or replaced with a dusting of cocoa powder for lower carbs.
Store the cake refrigerated for up to five days or freeze for longer storage up to three months. Choose ripe and soft avocados for best texture and flavor.
Ingredients
For the Cake
- 2 cups / 200g almond flour or ground almonds
- 1 ½ avocado circa 150g / 3/4 cup mashed
- 3 egg medium
- ½ cup / 120g coconut cream
- ½ cup / 120ml almond milk unsweetened
- ⅓ cup / 40g cocoa powder unsweetened
- ⅓ cup / 53g erythritol use ½ cup / 80g if you like a sweeter cake. Use coconut sugar for Paleo, powdered
- 2 teaspoon baking powder
- 1 tso vanilla extract
For the Frosting
- 1 avocado 1/2 cup mashed
- 2 oz / 56g unsweetened chocolate or dark chocolate, 85% cocoa solids minimum
- ½ cup / 80g erythritol powdered
- 3-4 tbsp almond milk
- 1 tablespoon cocoa powder
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
- Make sure avocados are ripe and soft for a smooth batter without lumps.
- The frosting is optional; omit it to reduce carbs and dust with cocoa powder instead.
- Store the cake in the fridge up to 5 days or freeze up to 3 months for longer preservation.
- The cake yields about 12 slices, each with approximately 2g net carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Total Carbohydrates | 9.4g | 3% |
| Protein | 8.2g | 16% |
| Fat | 21.4g | 33% |
| Fiber | 6.2g | 25% |
| Sugar | 2.9g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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