Chocolate Avocado Cake Recipe

Simply stated, some foods are better kept separate. You may love vanilla, for example, but you’ll likely keep it far away from your other love – filet mignon. That’s how we felt, at first, when we thought about Chocolate and Avocado. Two favorites, for sure, but never to be combined. Dare we? Well, we dared, and we’re so glad we did. We made a chocolate avocado cake, and it completely blew our minds.

Before you get caught up in the downward spiral thought train surrounding how chocolate and avocado differ, wonder how they could possibly taste great in one bite, and then decide to nix the idea all together – we’ll put your mind at ease: you don’t taste the avocado. In fact, the avocado really only serves as a healthier stand in for some unhealthy ingredients that are missing at our party: butter, shortening (otherwise known as fat), and eggs. An added benefit? Nutritional benefit and the perfect texture for your cake.

Don’t take our word for it, though. Follow the recipe and see for yourself just how amazing this chocolate avocado thing can be.

Cake Ingredients

3 cups all purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
¼ cup vegetable oil
1 ripe avocado, mashed
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups granulated sugar

Frosting Ingredients

2 ripe avocados
2 cups powdered sugar
4 tablespoons cocoa powder


Begin by preheating your oven to 350 degrees. While the oven preheats, grease and flour a tube pan to ensure no sticking. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together. Set this bowl aside for now.

Next, in another bowl, mix together vegetable oil, sufficiently mashed avocado, water, vinegar and vanilla until well combined. Add the sugar in gradually. Once thoroughly mixed in, take this mix and add into the flour mixture all at one time. Beat with a whisk until completely smooth. Now, pour the batter into your greased baking pan, and bake for roughly 40 minutes.

Check to be sure the cake is done by placing the tip of a knife in the middle of the cake. Pull the knife straight out- if it comes out clean, you’re done. If it comes out with crumbs or pieces, cook for a little longer.

While the cake cools on a cooling rack, prepare your frosting. Scoop your avocado out into a food processor (without the seed). Pulse until completely smooth, with no chunks. Add in your powdered sugar and cocoa powder, and pulse for one more minute until the texture is creamy and thick.

After your cake has cooled for about 15-20 minutes, gently spread the frosting overtop. Let the cake rest for a few hours once complete and before serving to allow for thorough distribution of flavors.

Don’t believe that this cake will rock your world in the best way possible? There’s only one way to find out!

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