Yum Baked Goods/ Desserts/ Omeletta

Chocolate Avocado Cake

This Chocolate Avocado cake is creamy, moist, and totally delicious! That's thanks to the ripe avocado blended into the batter in place of the oil. Try it and see for yourself!

Chocolate Avocado Cake

Chocolate Avocado Cake

Chocolate Cake?  With Avocado in it?   Am I crazy?

The answer is yes, actually, I am crazy most of the time, but I’m not crazy when it comes to this cake.  It’s shockingly good.  One bite and you’re all like,

“WHAT Avocado and Chocolate Cake”

and I’m all like,


The thing is, it works so well!  It’s sweet and chocolately without being cloying or over the top.   It’s moist without tasting wet, airy without being dry.  I had to stop myself from pinching off little pieces while I was photographing it because I kept ruining the shot.  

Ok, so maybe I took quite a few “pinches”, and then worked some serious crop feature later on in Photoshop, but who cares.  This is an excellent cake.  

Chocolate Avocado CakeIt does have the faintest, faintest taste of avocado.  If you didn’t know there was avocado in the batter, you’d have no idea it was even there in the first place.  The first step is to be sure to use an avocado that’s good and ripe, so it will blend well.  Then proceed in a normal cake-maker fashion.

Why an avocado, you ask?  It’s there to replace the butter and most of the oil.  Ever hear of using applesauce instead of oil when making brownies or cake from a box? It’s the same idea.  It’s just taking some of the bad fats, and replace it with the good – all for the love of a better cake.


Don’t believe me?  Try it and see!

Chocolate Avocado Cake


  • 2 very ripe avocadoes
  • 1 1/2 cups white sugar
  • 3/4 cups buttermilk
  • 2 eggs
  • 1 1/2 cup all-purpose white flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse sea salt
  • 3 oz dark chocolate, melted
  • 1/2 cup baking cocoa
  • icing:
  • 8-10 oz plain cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar


  1. Preheat the oven to 350*F.
  2. Using a fork or a potato masher, mash the avocados in a medium sized bowl. Add the sugar and cream together using a hand blender set to medium low. Blend until smooth, with little to no lumps.
  3. Add the eggs and buttermilk to the avocado and sugar, and blend thoroughly.
  4. In a separate bowl, sift the flour, baking soda, baking powder and salt together. In stages, incorporate the dry ingredients with the wet. Add the melted chocolate and cocoa powder and combine.
  5. Divide the batter in two and pour into greased cake pans, smoothing out the top of the batter. Bake for 25 minutes, or until a toothpick draws out clean from the center. Allow to cool before frosting.
  6. for the icing: Combine the cream cheese, vanilla and powdered sugar in a large bowl and blend together, using the whisk attachment on a hand blender.
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  • Reply
    Kate | Food Babbles
    20 April, 2013 at 1:06 am

    This cake sounds wonderful and not crazy at all!! Love it! One month for Secret Recipe Club the blog I’d received had a recipe for chocolate avocado mousse. I had to give it a try and it was incredible!! Chocolate and avocado totally work. Lovely!

  • Reply
    22 October, 2013 at 12:22 pm

    Can the cake be made in one cake tin?

    • Reply
      Ruthy Kirwan
      23 October, 2013 at 11:29 am

      Hi! The recipe calls for the cake to be divided, so if it is baked in one tin, it would need a different baking time. Unfortunately I’ve never tried it in one tin- so I’d say your best bet would be to “blind bake”- that is, make sure you keep an eye on the cake while it’s cooking so that it doesn’t spill over the sides of your tin, and check it every so often with a cake tester (a toothpick or a skewer, inserted into the middle of the cake to check for doneness) until it’s ready. This cake will rise a bit in the pan, so make sure you have something that is big enough to hold the batter comfortably.
      And don’t forget to let me know how it goes! Good luck! πŸ™‚

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