Description
This Chocolate Avocado Cake is a rich and moist dessert that uses ripe avocado as a healthy fat substitute, creating a luscious texture and deep chocolate flavor. Perfectly sweetened and easy to make, this cake is an incredible treat for any chocolate lover seeking a slightly healthier indulgence.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar (or coconut sugar)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ripe avocado, mashed
- 1 cup milk (or plant-based milk)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup melted dark chocolate (optional)
For Garnish
- ¼ cup confectioners’ sugar (for dusting, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures a smooth batter and evenly distributed leavening agents.
- Mix Wet Ingredients: In a separate bowl, mash the ripe avocado until smooth. Add the milk, vanilla extract, and apple cider vinegar, stirring until the mixture is well combined and creamy.
- Combine Mixtures: Pour the wet avocado mixture into the dry ingredients. Stir gently until the batter is smooth and free of lumps. If using, fold in the melted dark chocolate to intensify the chocolate flavor and texture.
- Fill the Pan: Pour the batter evenly into the prepared cake pan, spreading it out to the edges to ensure even baking.
- Bake the Cake: Place the pan in the oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely, preventing sogginess.
- Optional Garnish: Once fully cooled, dust the top with confectioners’ sugar for a decorative and mildly sweet finish.
- Serve: Slice the cake and serve it fresh. Enjoy your moist, flavorful chocolate avocado cake!
Notes
- You can substitute coconut sugar for granulated sugar for a more natural sweetness.
- Use plant-based milk like almond or oat milk for a dairy-free version.
- The apple cider vinegar reacts with baking soda to help the cake rise; do not skip it.
- The melted dark chocolate is optional but adds richness.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
