Avocado Cake

This moist and fudgy Avocado Cake is a healthy treat without butter or oil, and you won't taste any avocado at all!

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Prep Time 5

Cook Time 35

Cooling Time 10

Total Time 40

Course Dessert

Cuisine American

Servings slices

Calories 182 kcal

Equipment

8-inch springform cake pan
Mixing bowl
high speed blender or food processor

Ingredients

2 cups almond flour
½ cup cocoa powder
1 teaspoon baking soda
¾ cup sugar
2 large avocados overripe
½ cup milk I used unsweetened almond milk
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate frosting

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 dairy-free frosting and swap the eggs for flax eggs or another egg substitute.

Nutrition

Serving: 1sliceCalories: 182kcalCarbohydrates: 8gProtein: 6gFat: 16gSodium: 120mgPotassium: 229mgFiber: 5gSugar: 3gVitamin A: 94IUVitamin C: 3mgCalcium: 65mgIron: 2mg

Keyword Avocado Cake, butter-free cake, chocolate cake, fudgy cake, healthy dessert, oil-free cake