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Decadent Avocado Chocolate Cake. Moist, Rich, and Naturally Sweet
You haven’t experienced chocolate cake until you’ve tried avocado in the mix. Decadent Avocado Chocolate Cake is soft, rich, and naturally sweet.
Soft, fluffy chocolate cake with avocado magic. The creamy frosting takes it over the top.
This Avocado Chocolate Cake is rich, moist, and naturally sweet. Perfect for dessert or any special occasion.
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Avocado Chocolate Cake with Avocado Frosting
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8–10 slices depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Try this moist and creamy Avocado Chocolate Cake is naturally sweet, rich, and perfect for any occasion.
Ingredients
Cake
- 3 cups all-purpose flour
- 5 tablespoons dark chocolate cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup canola oil
- 1 ripe avocado, mashed until smooth
- 2 cups water
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 2 cups sugar
Frosting
- 2 ripe avocados, mashed until smooth
- 2 cups confectioner’s sugar
- 5 tablespoons dark chocolate cocoa powder
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and lightly flour two 9-inch round cake pans. I usually use a little butter on the pan edges too; it keeps the cakes from sticking.
- In a large mixing bowl, whisk together 3 cups all-purpose flour, 5 tablespoons dark chocolate cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon kosher salt. Make sure it’s evenly combined.
- In another bowl, mix 1/2 cup canola oil, 1 ripe avocado (mashed until smooth), 2 cups water, 2 tablespoons white vinegar, and 2 teaspoons vanilla extract until smooth.
- Then stir in 2 cups of sugar until it’s all blended.
- Pour the wet avocado mixture into the dry ingredients.
- Stir gently until everything is smooth; don’t overmix, just until no dry flour remains.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Oven times can vary, so start checking at 20 minutes.
- Let the cakes cool in their pans for 15 minutes, then turn them out onto a wire rack to cool completely.
Frosting:
- Mash 2 ripe avocados in a bowl until creamy.
- Add 2 cups confectioner’s sugar and 5 tablespoons dark chocolate cocoa powder, mixing until smooth and spreadable.
- Frost the first cake layer, place the second cake on top, and then cover the top layer with the remaining frosting.
- Slice and enjoy!
Notes
Prepared, tried, and tested by Ureshani
Avocado Chocolate Cake combines rich chocolate with creamy avocado for the ultimate moist cake experience. You’ll love how soft and naturally sweet it turns out.
Decadent Avocado Chocolate Cake is soft, moist, and rich in flavor. The creamy avocado frosting adds a smooth texture that elevates every bite, making it perfect for any dessert moment. You’ll enjoy the natural sweetness and indulgent chocolate layers that melt in your mouth.
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Avocado in cake? I’m so curious to try this creamy twist! Thanks for sharing and for joining Fiesta Friday party!
Hope you do give this a try Jhuls, please let me know what you think. Thanks for dropping in here.