Whip up this mouthwatering and fudgy Avocado Chocolate Cake Recipe, that's both vegan-friendly and packed with healthy fats! This cake is a super rich and creamy dessert, featuring ripe avocados, dark chocolate and a decadent chocolate glaze.
It's the perfect treat for any occasion, delivering a delicious twist on traditional chocolate cake, whilst hitting all the right spots.
This recipe blog post has kindly been sponsored by my friends at Nature's Charm.
Jump to:
❤️ Why You'll Love This Cake Recipe
- This avocado chocolate cake recipe is 100% vegan!
- It's filled with healthy fats from the avocados, making it a healthier dessert than classic chocolate cake.
- Using melted chocolate makes it a super rich chocolate cake hitting all the right spots for a chocolate lover.
- It's an innovative take on traditional chocolate cake and a great way to incorporate more nutritious ingredients in a tasty way.
- The rich frosting and cake glaze complements the cake texture for a truly indulgent treat.
- This cake lets you enjoy the best part of dessert without compromising on healthy ingredients and it's the perfect way to satisfy your chocolate cravings.
- This amazing recipe redefines what healthy chocolate cake can be, without sacrificing flavor.
- You'll enjoy the moist, creamy texture that makes every bite irresistible.
- It's a great recipe to make as a birthday cake, or for any celebration that calls for an indulgent, shareable cake.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- ripe avocados - peeled and stones removed. Make sure your avocados are ripe and softened and use the whole avocado for the recipe (minus peel and stone, of course). This main ingredients gives this indulgent cake its signature fudgy cake texture. If you're not a fan of avocado, you can use mashed sweet potatoes instead.
- flour - I've used all-purpose flour for my cake, but you can easily give the cake a nutty note by swapping out some of the flour for ½ cup of coconut flour or almond flour. For a healthier version with a slightly denser texture, swap for whole wheat flour. To make the cake gluten free, swap for a gluten free flour mix.
- dark chocolate - for the ultimate chocolate flavor and a super moist, fudgy texture. Make sure your chocolate is vegan-friendly and melt it in a double boiler or the microwave. If you don't have chocolate to hand, replace half of the amount with cocoa powder and the other half with either vegetable oil or coconut oil.
- unsweetened cocoa powder - swap for cacao powder if necessary.
- condensed milk - I used Sweetened Condensed Coconut Milk by Nature's Charm. You can swap it for condensed oat milk, if needed. For a less sweet version, swap for coconut cream or coconut milk.
- brown sugar - for a sweet caramel note. You can replace with regular cane sugar, coconut sugar, maple syrup, or date paste and add a flax egg to the wet ingredients if using a liquid sweetener.
- vanilla extract - for a delicious hint of vanilla
- sea salt - for depth of flavor
- espresso powder - optional, to enhance the chocolate flavor.
For the chocolate ganache:
- plant milk - I used unsweetened almond milk, but you can use your favorite unsweetened plant milk instead.
- chocolate - to melt in warm plant milk and create a luscious ganache to wedge between the cake layers.
For the chocolate glaze:
- Coconut Chocolate Fudge Sauce - by Nature's Charm - for the glorious chocolate glaze and the glossy cake finish. Make sure it's at room temperature, so you can pour it straight over your cake.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- large bowl / large mixing bowl
- food processor or high speed blender
- small bowl to melt the chocolate
- round cake pans, or a heart-shaped spring form pan like the one I used
- parchment paper to line the cake pans
🧑🍳 Instructions (Step-by-Step)
To make this indulgent chocolate avocado cake recipe, simply follow these easy steps:
Step 1 - Process or blend the avocados until smooth.
Step 2 - Combine the mashed avocado with condensed coconut milk, melted chocolate, cocoa powder, sea salt and vanilla extract.
Step 3 - In a separate bowl, combine flour, brown sugar, baking powder and espresso powder.
Step 4 - Gradually mix the dry ingredients with the wet ingredients until just combined into a smooth cake batter.
Step 5 - Divide the cake mixture between 2 lined cake pans. Tap the raw batter on the kitchen counter to remove any air bubbles.
Step 6 - Bake for 25-30 minutes, or until a toothpick comes out clean. Adjust the baking time based on your oven. Let the cake cool for a little bit before removing it from the cake pans.
Step 7 - Create the ganache by melting and mixing chocolate and warm plant milk. Let it cool in the fridge for 5 minutes, then sandwich it between the two cake layers.
Step 8 - Pour the chocolate fudge sauce over the top of the cake & decorate.
🍽️ Serving
This rich chocolate cake is delicious on its own or served alongside a dollop of ice cream - try this Homemade Vegan Biscoff Ice Cream! - or a hot coffee.
❄️ Storage
Once cooled, store the cake in an airtight container at room temperature for up to two days.
For longer storage, refrigerate the cake, tightly wrapped in plastic wrap or stored in an airtight container, for up to five days. To maintain its moistness, consider placing a slice of bread or a damp paper towel in the container to help retain moisture.
When ready to enjoy, bring the cake to room temperature or gently warm it in the microwave for a few seconds to restore its soft texture.
💡 Expert Tips & Tricks
For the Perfect Cake Texture
Here are some tips to achieve the perfect cake texture:
- ensure your avocados are fully ripe and mashed until smooth.
- Incorporate the dry ingredients gradually into the wet mixture, mixing just until combined to avoid over-mixing, which can result in a dense cake.
- Use room temperature ingredients to ensure even baking and a uniform texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting and to lock in the cake's moisture.
With these tips, you'll create a heavenly avocado chocolate fudge cake with the perfect texture every time!
Quickly Ripening Avocados
If your avocados aren't quite ripe yet, try this handy trick: place your avocados in a paper bag with a ripe banana or apple and seal it shut. The ethylene gas produced by the fruit will speed up the ripening process.
Alternatively, if you need them even faster, wrap the avocados in aluminum foil and pop them in a preheated oven at 200°F (93°C) for 10-15 minutes. Check regularly to ensure they don't over-ripen. Once soft to the touch, they're ready to use in your chocolate cake!
Healthy Version
For an even healthier version, whip up a delicious chocolate avocado frosting to coat your cake in. Simply blend ripe avocados with cocoa powder, a touch of maple syrup and a splash of vanilla extract until smooth and silky. Spread generously over your cooled cake for a nutrient-rich frosting.
📌 If you love Pinterest you can pin any of the images to your boards!
🔜 Related Recipes
If you love chocolate desserts, you're surely gonna love these chocolatey treats:
See more Chocolate Recipes ->
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Avocado Chocolate Cake
Equipment
- 2 large mixing bowl(s)
- 1 food processor or high-speed blender
- 1 small bowl for melting the chocolate
- 1 spatula
- 2 9-inch round cake pans or heart-shaped spring form pan
- 1 parchment paper to line the cake pans
Ingredients
- 3 whole ripe avocados peeled and stones removed
- 1 cup sweetened condensed coconut milk (240 ml)
- 3.5 oz vegan dark chocolate (100g) melted
- ½ cup cocoa powder (50g)
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour (190g)
- ½ cup brown sugar (100g)
- 2 teaspoon baking powder
- 1 teaspoon espresso powder optional
For the chocolate glaze:
- ½ cup coconut chocolate fudge sauce (120 ml)
For the chocolate ganache:
- 3.5 oz unsweetened almond milk (100 can you ml)
- 3.5 oz dark chocolate (100g)
Instructions
- Preheat the oven to 350°F (175°C), then grease and line two cake tins.
- In a food processor or high speed blender, blend the avocados until smooth. Transfer the mashed avocado to a large bowl.
- Add the sweetened condensed coconut milk, melted dark chocolate, cocoa powder, sea salt, and vanilla extract to the bowl. Stir until well combined.
- In another bowl, combine all of the dry ingredients: all-purpose flour, brown sugar, and baking powder. If using, add the espresso powder.
- Gradually add the mix into the wet ingredients, stirring with a spatula until just combined.
- Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Heat the almond milk until it begins steaming, then pour it over the dark chocolate. Set aside for 5 minutes, then gently whisk it to combine into a smooth ganache.
- Once cooled, spread a layer of ganache on one cake layer, then place the other cake layer on top. Use the remaining ganache to coat the chocolate cake and create a 'crumb coat' to help with the glossy cake finish at the end. Set into the fridge for 30 minutes before adding the chocolate glaze.
- Drizzle the coconut chocolate fudge sauce over the top to glaze the cake and add any decorations of your choice, such as nuts or fruit.
Notes
- Nutritional information for reference only.
- For this recipe I used the Coconut Chocolate Fudge Sauce from Nature's Charm.
- Make sure the avocados are fully ripe and mashed until smooth before adding them to the batter.
- To ensure even baking, use room temperature ingredients.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Mix the dry ingredients gradually into the wet mixture and only mix until just combined. You'll want to avoid overmixing, as that could result in a dense cake texture.
- Storage - Once cooled, store the cake in an airtight container at room temperature for up to two days.
- Serving - This rich chocolate cake is delicious on its own or served alongside a dollop of ice cream - try this Homemade Vegan Biscoff Ice Cream! - or a hot coffee.
nutritional information
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
© 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment