Chocolate Avocado Cake - Namely Marley

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Are you a fan of avocados and cake? Then you’re in for a treat with this delicious and healthy Chocolate Avocado Cake recipe! Made with ripe avocados, whole wheat flour and sweetened with honey, this cake is a guilt-free indulgence you can enjoy any time of day.

Slice of cake on a plate looking down. A bite is taken and it sits on a fork.

It may sound surprising, but avocados in a cake are quite tasty. I have shared with you before my lemon avocado cake.

Using avocado as one of the main ingredients makes a healthy alternative to traditional cake, as avocado is a good source of healthy fats and nutrients. And the avocado helps create a moist and dense texture in the cake.

the main ingredient

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Here are the ingredients you will need for this recipe:

flour — I recommend using all-purpose flour, but you can substitute whole wheat pastry flour or a high-quality gluten-free flour designed for baking.
sugar – You can use granulated sugar or substitute coconut sugar for a healthier option. You can experiment with different amounts of sugar to make the cake just the way you like it.
Cocoa powder – I recommend natural cocoa powder.
vegetable oil — You can leave it out, but I find that adding a bit of vegetable oil creates the best texture.
Avocado — You will need 1 ripe avocado for the cake and 2 ripe avocados for the frosting (or substitute vegan chocolate frosting).
Apple cider vinegar – Use apple cider vinegar or white vinegar or lemon juice instead.
Maple syrup – You can use maple syrup or agave nectar.

Why this recipe is a winner

healthy — Adding mashed avocado adds healthy plant-based fats to this recipe, making it a rich and delicious cake.
simple — The process of making this cake is not much different from a regular cake, making it an easy option to serve anytime!
Perfect texture — Adding mashed avocado creates the perfect texture for your cake!

Benefits of Avocado in Cakes

I think we’re all paying a little more attention to the food we eat these days, especially when it comes to fats. I know it can be confusing, understanding nutrition and its role in our health, but one thing we can say for sure, getting healthy fats from plant-based sources is a good idea. And that’s where avocados come in.

I once read that eating avocados is better than taking vitamins. Let’s talk about avocado nutrition:

Vitamin K
folate
potassium
Vitamin E
Monounsaturated fat.

This vegan chocolate avocado cake is moist, rich and a perfect indulgence any day of the week.

A slice of chocolate cake sits in front of the rest of the cake.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to 5 days. It can be frozen in a freezer-safe container for up to 2 months.

Chocolate cake is a favorite

If you love this chocolate avocado cake, you’ll want to try these delicious chocolate cake recipes:

Chocolate Avocado Frosting

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For the Avocado Cake:

Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray.
Sift the flour, sugar, cocoa powder, salt and baking soda/powder into a mixing bowl. Stir to combine.
Peel the avocado and remove the pit. Roughly chop it into large chunks and add to a food processor with the vegetable oil, water, vinegar and vanilla. Pulse until smooth.
Add the avocado mixture to the flour mixture. Stir to combine. Pour into the prepared cake pan. Bake for 30 to 35 minutesA toothpick inserted into the center comes out clean.
When done, remove the cakes from the oven. Allow them to cool 10 minutesand then invert each cake onto a plate or wire rack to cool completely.

For the Chocolate Avocado Frosting:

Peel the avocado and remove the pits. Chop them into fairly large pieces and add them to the food processor along with the cocoa powder and maple syrup.
Pulse until smooth, stopping to wipe the bowl as needed. Taste the frosting a little and add 2 to 4 tablespoons additional syrup if needed.
Once the cake has cooled, spread half of the frosting over the top of one cake. Place the second cake on top of the bottom, frosted cake. Then add the remaining frosting to the top cake and spread evenly across the top.

(The products above contain sponsored links to products we use and recommend)

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2017 and was updated in 2023 to include new photos, new text, and an updated recipe.

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