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+ servings
Chocolate Avocado Cake on a clear plate next to a window

Chocolate Avocado Cake

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This cake recipe combines the goodness of chocolate with the richness of avocado to produce a perfectly moist cake. 
Course Dessert
Cuisine American
Dish Type cake
Cooking Style Baking
Seasonal Christmas, Easter, Holiday season, Mother's Day
Ingredient avocado, chocolate
Servings 12 servings
Author Maite Gomez-Rejon


  • 6 oz bittersweet chocolate chips
  • 4 tbsp cocoa powder
  • 2 cup ½all-purpose flour
  • cup ½almond flour
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup avocado oil plus a little more for coating the cake pan
  • 2 cup water
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract
  • 1 large ripe avocado, cut lengthwise, pitted and mashed
  • 1 cup granulated sugar
  • 1 cup brown sugar

For the ganache:

  • 1 cup heavy cream
  • 1 tbsp vanilla extract
  • 12 oz bittersweet chocolate chips


  • Preheat oven to 350º F.
  • Coat a 10-inch bundt pan with a little avocado oil. Dust with flour, tapping out any excess.
  • Place the chocolate and cocoa powder in a glass or stainless steel bowl over a double boiler. Stir gently until melted and combined. Remove from heat.
  • In the bowl of an electric mixer fitted with a paddle, mix the all-purpose and almond flours, cinnamon, salt, baking soda and baking powder at low speed.
  • In a separate bowl whisk the mashed avocado, avocado oil, water, vinegar, vanilla extract and both sugars.
  • Slowly incorporate the wet ingredients to the dry ingredients until just incorporated.
  • Add the chocolate and beat until fully incorporated.
  • Pour the batter into the prepared pan and bake in preheated oven for 1 hour, until a toothpick inserted into center of cake comes out clean. Allow to cool.
  • While the cake is baking, prepare the chocolate ganache. Heat the heavy cream and vanilla extract in a small saucepan until it starts to simmers.
  • Remove from heat, add the chocolate and stir until melted and smooth.
  • When the cake cools, invert onto a platter and pour the warm ganache over it. Dust with powdered sugar and serve.