Love at first bite, this chocolate avocado cake with chocolate ganache is dense, rich and fudgy, and has a brownie texture that is sinfully delicious.
For years I have sneaked avocado at almost every meal. May it be with an egg, a big bowl of salad or with pasta (my favorite). With almost every weekly grocery trip I get at least 2-3 avocados. But my history with avocados wasn’t this loving a few years ago.
The first time I saw an avocado was shortly after I came to US. I had absolutely no idea what it was. A quick online search and learned it’s a fruit. Wonderful! I love fruit! I must give avocado a try! Of course, I was pretty clueless and not quite sure what to expect. The bright green color, the creamy texture and the buttery nutty taste made me instantly lose my interest.
It took a side-table guacamole at a Mexican restaurant to discover my love for avocado and I’ve been in love with it ever since.
This chocolate avocado cake made me fell deeper in love with this fruit over and over again!
I was late to the whole avocado dessert train but now that I’m in I don’t see a way back! One bite of this rich chocolate avocado cake pretty much blew my mind! It’s so rich, so dense, so moist and so, so addictive! It’s perfect with a cup of coffee in the afternoon or after dinner. It’s perfect for get-togethers. It’s perfect for a dinner party. Whatever the occasion, you should give this cake a try!
Even non-avocado lovers will go crazy over this cake! The tiny green specks might gave you away that you used avocado in the cake. If they don’t guess what the specks are, let them know it’s avocado and watch how their jaws drop!
For this cake you must use a ripe California avocado. (here are few tips on how to choose and cut an avocado). One that mashes easily, without too much sweat. It should have a texture like butter at room temperature.
Since the avocado only replaces the butter in this recipe, you also have to make sure your eggs are at room temperature. The combination of eggs and creamy avocado is what gives this cake the rich, dense brownie like texture.
To make this cake is as easy as 1, 2, 3.
In a large bowl lightly beat the eggs with water (or milk), stir in the mashed avocado and gently fold in the fry ingredients (sugar, flour, cocoa powder). No mixer needed. Just a bowl and a whisk.
Pour the batter into a greased bundt pan and bake in preheated oven. The cake can also be made in a 9″ round cake pan, you may have to adjust the baking time.
Once the cake is cooled, drizzle melted chocolate on top of it and serve!
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[mpprecipe-recipe:556]
Happy Baking,
Roxana
This cake looks fantastic, Roxana! Love everything about it: the avocados in the batter, the perfect crumb, the glaze! California avocados are the best! Pinned!
I’m slowly boarding the avocado train lol I haven’t tried it in desserts yet but since I love chocolate and cake so much, I have a feeling I’d like this avocado cake!
I just recently discovered how amazing baking with avocado is too. I love how it pairs so well with chocolate. This cake looks amazing!
Avocado and chocolate, I just love seeing such creative combinations!
Blessings, Catherine.
love using avocado in baking – this cake looks fabulous!
I love using avocado in my baking. It’s a great dairy free substitute for butter as it’s so creamy and full of good fats. Thanks for the recipe.
I love the combination of avocado and chocolate. It tastes amazing! I once ate it in a restaurant and fell in love with it straight away :). Great recipe!
Oh my! I had to pin this recipe since I have a chocolate avocado cookie recipe that is divine! so creamy and delicious. I must try this cake!
Ta recette me donne envie et ton gâteau est juste magnifique !!!! Je vais tester les avocats dans un gâteau pour la première fois ; je te dirai ! Bises et merci pour la recette
I can’t believe how perfect and moist this cake looks- must be the avocados?? YUM!
Love this cake Roxanna. Thank you.
Time to pin! Can’t wait to make this!
Fantastic chocolate cake !! Thanks a lot !!
I made this when friends came over and there were ooohs and wows all over the place. No one really cared or wanted to know about the avocado, they were just impressed with the big, high, moist chocolate cake. Have made it since with equally good results. Avocados literally fall off the trees here and this is a delicious way to use what nature gives you for free. I didnt use a bundt/ring tin and it worked just fine ina conventional round tin. Working on some ganache or icing now. Or, maybe some kind of mango cream cheese frosting to use some of the mangoes. Thanks for such a great recipe.
Can I use another flour to make this cake gluten free?
Hi Linda,
I do not have enough experience baking gluten-free to advice you for a successful result.
Roxana
Hi Linda,
I do not have enough experience baking gluten-free to advise you for a successful result.
Roxana