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This Chocolate Avocado Cake is the most easy fudgy keto chocolate cake ! Plus, this almond meal chocolate cake is sugar-free, keto, gluten free and paleo too !

Chocolate Avocado Cake

Chocolate Avocado Cake – keto chocolate cake!

There is some food you are obsessed about, right? In fact, I am a chocolate avocado fan and I can’t stop baking with avocado. Lately, I shared my chocolate avocado brownies and since then I am dreaming about an avocado chocolate cake recipe. So, here you are say hi to this easy fudgy chocolate cake made with no butter, only creamy ripe avocado and cream!

Chocolate Avocado Cake

Why baking with avocado ?

Of course, you wonder why should you bake with avocado right? So let me tell you the main 3 reason to add avocado in your baked goods.

1- Texture. Obviously this is the main purpose of adding avocado in this chocolate avocado cake. Believe me it create the most fudgy texture

2- Health. Avocado contains many health benefits. Amongst many of them, we should note that avocado has a high amount of healthy fats called omega-3 fatty acids. Those are the best fat to lower blood pressure and protect your heart against failure. 

3- Fat macro. On a low-carb diet you should feed your body with fat first. Adding avocado to your baked goods is the healthiest way to reach your fat macro daily.

Chocolate Avocado Cake

Why do you need to bake a gluten-free avocado chocolate cake?

This chocolate avocado cake is probably the easiest chocolate cake ever! Indeed all you need are less than 10 simple ingredients and a blender (or food processor)  

  • Almond meal or almond flour both works well.
  • Eggs – don’t substitute for flax egg it won’t work as well!
  • Unsweetened cocoa powder
  • Sugar free crystal sweetener – I used Monk Fruit sugar free sweetener but erythritol or Swerve or other healthy sugar free options
  • Baking soda – it gives a little raise to the cake
  • Avocado – make sure you use ripe avocado and if unsure of your avocado size, check the amount of flesh in your avocado. Here in New Zealand one avocado makes about 1/2 cup of avocado puree.
  • Yogurt – you can use any yogurt including dairy free yogurt, all works
  • Salt – don’t skip this it adds a delicious balance in the frosting
  • Vanilla – there is no cake without  touch of vanilla right?

It is a two steps easy chocolate cake recipe. All you have to do is to blend the wet ingredients into a blender or food processor to make sure there is no lumps of avocado in your cake. Then, simply combine the dry and wet ingredients to form a consistent chocolate cake batter.

Chocolate Avocado Cake

How does it taste ?

Again, no avocado doesn’t add flavor to baking. So, this avocado chocolate cake doesn’t taste like avocado! Plus, it only use one ripe avocado in the cake batter . It means that the amount of avocado is very low and it will add just the right texture without aftertaste. It should be noted that you can use up to two avocados in baking. However, more avocado add an intense fudgy texture closer to brownies. That is why this avocado chocolate cake use a combo of avocado and yogurt. In fact, this combo create the best low carb chocolate birthday cake. A delicious chocolate flavor, moist, airy and slightly fudgy with NO avocado flavor at all!

 

Chocolate avocado frosting

The frosting is optional but I highly recommend it ! It taste like a chocolate mousse and it is the most decadent addition to this simple chocolate avocado cake.

Chocolate Avocado Cake

Otherwise, you could also simply drizzle melted sugar free chocolate on top. But the extra chocolate topping on this chocolate avocado cake is a MUST!  You can also make a layer birthday cake with this recipe. I would recommend to double up the recipe and bake the recipe in 2 different round cake pan. Then use the chocolate avocado frosting to stick the 2 cake layers together.

Chocolate Avocado Cake

I hope you enjoyed this new chocolate avocado creation. Any questions, drop a comment below I love to help!

xoxo Carine
Chocolate Avocado Cake

Chocolate avocado cake - sugar free+ gluten free + keto

Chocolate avocado cake an healthy fudgy keto gluten free cake. 100% Sugar free + Low Carb + Paleo.
Prep Time: 10 mins
Cook Time: 35 mins
cool down 1 hr
Total Time: 45 mins
Author: Carine
12 slices
Leave A Review Print The Recipe

Ingredients

Dry ingredients

Wet ingredients

  • 1 avocado - about 1/2 cup avocado puree
  • 1/2 cup dairy free coconut yogurt or regular yogurt of your choice (130 g)
  • 1/2 cup almond milk or milk of your choice (125 ml)
  • 2 eggs
  • 1 teaspoon vanilla extract

Chocolate Avocado Frosting

Instructions

  • Preheat oven to 180C (350F). Grease a 8 inches round cake pan with coconut oil (or oil of your choice), set aside.
  • In a large mixing bowl, combine all the cake dry ingredients : almond meal, unsweetened cocoa powder, sugar free crystal sweetener and baking soda. Set aside.
  • In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs and vanilla.
  • Process/blend until a smooth batter forms with no more lumps of avocado - it shouldn't take more than 45 seconds on high speed.
  • Pour the liquid onto the dry ingredients and combine with a spatula until it forms a consistent chocolate cake batter.
  • Transfer the cake batter into the prepared round cake pan.
  • Bake for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean. I recommend to check the cooking every 5 minutes from 25 minutes cooking to make sure your cake comes out perfectly.
  • Cool down on a wire rack for about an hour before spreading the chocolate avocado frosting on top.

Chocolate Avocado Frosting

  • In a blender or food processor, add all the frosting ingredients : avocado, coconut cream, sugar free crystal sweetener, unsweetened cocoa powder, melted coconut oil and salt.
  • Blend/process until it form a chocolate frosting with no more lumps of avocado. You may have to stop your blender every 20 seconds, scrap down the bowl with a spatula and repeat until your thick shiny chocolate frosting forms with no lumps.
  • Spread the chocolate frosting on top of you cool chocolate avocado cake. 
  • You can freeze the whole cake for 10 minutes to set the frosting better and get a really fudgy cake texture or simply serve immediately.
  • Store in the fridge for up to 3-4 days in a cake box. The cake gets super fudgy in the fridge, it is delicious!
Sugar free crystal sweetener: you can use Monk fruit sweetener (here) or Swerve (here) or erythritol (here). 
Paleo NON sugar free option: use coconut sugar (here)
This chocolate avocado cake serve 12 slices. Nutrition panel is for one slice using full fat Greek Yogurt and Sugar free Monk fruit sweetener. 
Net carbs: 6.9 g per slice
Nutrition Facts
Chocolate avocado cake - sugar free+ gluten free + keto
Amount Per Serving (1 slice)
Calories 207 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Carbohydrates 13.5g5%
Fiber 6.6g28%
Sugar 2g2%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

almond flour chocolate cake
KETO CHOCOLATE AVOCADO CAKE, gluten-free, fudgy, paleo birthday cake #ketocake #ketochocolatecake #ketobirthdaycake #chocolateavocadocake #avocadochocolatecake

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    53 comments
  1. Just found your blog tonight, have saved so many recipes to try! Do you think I could sub the yogurt with sour cream? It’s hard in Canada to find a yogurt that is low carb. I’ve seen it work in other reicpes.. it’s practically the same textur/flavour..just wanted to get your opinion.

    • Hello and welcome on the blog! I am so glad you find me 🙂 Of course, sour cream is a great swap, same amount will be perfect. Enjoy the recipe and don’t forget to send me your feedback, talk to you soon, XOXO Carine

  2. How should the texture be like at the centre? Should it be mushy? Also the avocado’s taste comes like slightly bitter whenever it is cooked. I noticed this for your cookies as well as this cake. Is it normal?

    • Cooked avocado is not for everyone, I like the flavor but some people found it a bit bitter. The texture shouldn’t be mushy tho, it is a moist cake but not mushy. Enjoy the recipe on the blog, XOXO Carine.

  3. 4 stars
    I made this cake last night with all the ingredients exactly as in your recipe, but it kind of fell apart. Some bits of the side fell off when I was loosening it from the pan and when I looked it to get it out of the cake pan the entire middle of it stuck to the pan. So by the time I had the cake completely out it was in several pieces. Any ideas or suggestions on how to fix this. Have you seen or heard of this before?

    • I am sorry to hear you are having issue with this recipe, it looks like your batter is too moist and doesn’t hold. It can be because you used smaller eggs or you have an issue with the pan. You can always glaze with melted sugar free chocolate, that will hold pieces as it is harden at room temp. Enjoy, XOXO

      • Thanks Carine! It was all good in the end because I️ just covered everything with the chocolate icing to hide the issues . I️ will definitely try again since it tasted so good.

        • I am glad we find a way to fix those cracks 🙂 So weird tho! Sometimes baking is so different from one kitchen to another. I hope it come out way better next time and I am sure it will. Enjoy the cake! XOXO Carine.

  4. Is the amount of sugar the same for all 3 types you list; still 1/2 cup? Since monk fruit is so much sweeter it seems like a ½ cup would be a ton.

    • You are confused between liquid monk fruit and crystal monk fruit. Liquid monk fruit is like pure stevia, 100 times sweeter than any sweetener. However, crystal monk fruit is always made of a combo of monk fruit and erythritol to be used as a 1:1 substitute to sugar in recipe. I am using Lakanto. If you want to use erythritol bland like swerve that will be same amount too or pure xylitol, same ratio too. Enjoy. XOXO Carine.

  5. 4 stars
    made the cake, its very good. however i had a terrible time getting the avacado blended in the blender. . wondering if i could use unsweetened applesauce instead and what the measurement would be.

    • It simply because your avocado wasn’t soft/ripe enough. You must use avocado that are soft as butter or obviously it gets hard to blend. Apple sauce will add sugar to the cake nd it won’t be sugar free anymore but should work. Enjoy the recipe. XOXO Carine.

  6. 5 stars
    Thanks for the prompt reply.I made cake today,I use a chayote instead of an avocado, and the taste was fudgy, not dry. I’m so satisfied and enjoyed right now:)

    • No problem, any questions just ask! I love to help you in the kitchen. I am so glad in come out great and tasty. Enjoy the recipes on the blog, XOXO Carine.

  7. Hi Carine, wondering the frosting part. May I use cream cheese or whipping cream to replace the coconut cream? I want to make this chocolate brownie cake tomorrow. Thank you in advance.

    • Definitely ! Cream cheese in the frosting will be even tastier, thick and creamy. Enjoy and let me know how it goes. XOXO Carine.

  8. 5 stars
    This cake is very yummy! Im not on any diet or anything like that, I was captivated by the picture and decided to make it! Super easy to make. I didnt have any of the special sugar in the recipe so I just used maple syrup and a little brown sugar. My family was a bit skeptical but once they tried it they couldnt believe the ingredients haha they loved it too! I’d definitely make this again 🙂

    • I am so glad you adventure to try this avocado cake recipe ! It is great to hear that everyone loves it. Thanks again for trying my recipes. I can’t wait to read your next comment, XOXO Carine.

  9. This looks amazing and I can’t wait to make it.
    Would it be ok to make without the frosting and freeze for a couple of weeks? Then thaw and top with frosting? Or would the avocado go bad?

    • I am sure it will be perfect! The avocado in the cake will be cooked so it will freeze very well like regular chocolate cake. Enjoy, XOXO Carine.

  10. Do you mind being more specific in the recipe with regards to yogurt? The video says unsweet, but you say fairy free coconut, or other flavor. I’m just confused with what yogurt flavor sweetener level to buy.

    • You can of course use any kind of unsweetened yogurt in this recipe, depending on your diet. If you eat dairy, then unsweetened Greek yogurt is fine. I like to use dairy free unsweetened coconut yogurt, don’t be confused this is not a flavored yogurt. Coconut yogurt is made of coconut cream and probiotic, no sugar, no lactose so it is the best to have a natural sugar free yogurt (no lactose either, as lactose is a natural sugar that you will find in Greek Yogurt for example). When cooked in a cake, it does not add coconut flavor either. Hope this makes more sense 🙂 Enjoy the lovely cake, XOXO Carine.

      • 5 stars
        Thank you so much for answering quickly. Still shopping for ingredients but can’t wait to get home and make this.

        • No problem, I love to help ! I hope you enjoy this recipe, don’t forget to report back here or on my instagram sharing a pic of your creation, I love to see what you make. XOXO Carine

  11. 5 stars
    Hi. Wanted to make this recipe today but I wanted to know if I could substitute 2 avacados in place of the yogurt?
    Thanks in advance. Can’t wait to try this. It looks amazing

      • No I did not but I believe it should work 🙂 It will be more like a brownie texture, fudgy and less cake-like but still delicious ! Let me know if you try. XOXO Carine.

  12. 5 stars
    This was great! I made the cake just as stated and it was so tasty and rich without feeling too heavy. Instead of the frosting I used whipped cream and raspberries which was also delicious (I’m a chocolate and raspberry lover).
    Thank you for the recipe!

    • My pleasure I am so so happy that you enjoy this chocolate cake. I love your toppings idea, chocolate and raspberries are made to be together! Enjoy the low carb baking recipes on the blog. XOXO Carine.

    • Not really as the recipe calls for few eggs, it won’t hold very well together with an egg replacement. I hope you find egg free recipe you like on the blog. XOXO Carine.

    • I am pretty sure it will work very well. It will be higher in carbs but very healthy as well. Enjoy the recipe. XOXO Carine.

  13. 5 stars
    Thank you so, so much for this wonderful recipe! It has literally been a life saver. After giving up all refined sugar and dairy, I’ve been miserable without my chocolate. I used this recipe and used manuka honey for the sweetener, 100% dark chocolate for the cocoa, and a bit more avocado and coconut cream in the batter instead of yogurt. The end result was delicious!! I’ve been savoring a few pieces with my green tea daily, and I’m so happy now that I have chocolate back in my life! And I’m a terrible cook, but this was super easy to make!!

    • Can you please give me the measurements that you used in your variation? I am trying to make this for my Mom however; some ingredients in the original recipe she is allergic to. Your variation would be perfect for her. Thank you!

    • I am so happy to read your comment today! Thanks for sharing your recipe adaptation. Enjoy the recipes on the blog, there is plenty of sugar free chocolate recipe on my blog to fix your cravings. Enjoy them. XOXO Carine.

  14. Hello and congratulations on your lovely blog.

    I was wondering if I can replace the crystal sweetener with any liquid sweetener like honey or maple syrup.

    • You probably can but the texture will vary slightly as it is will add more liquid to the batter. For an healthy crystal sweetener you can use coconut sugar or unrefined cane sugar like demerara sugar or rapadura sugar. Enjoy the recipe on te blog and thanks for giving them a go! XOXO Carine.

    • Yes sure! Freeze as you will freeze a regular chocolate cake. Enjoy the recipes on the blog and thanks for giving them a go! XOXO Carine.

    • You probably can but it will change the texture of the cake as you use only a small amount of stevia to reach the similar sweetness and stevia does not add bulk into low carb baking. Enjoy the recipe and thanks for trying some recipes from my blog. XOXO Carine.

  15. 5 stars
    I was so excited to find this recipe after being diagnosed with type 1 diabetes right before my birthday. I made this cake with dark cocoa powder, and it tasted amazing- the avocados make it super moist! We also tried it with a little cinnamon sprinkled over the top and that was amazing as well- gives it kind of a mexican chocolate vibe. Great recipe, Carine! Thank you!

    • Thank you for this lovely comment ! I have got plenty of low carb diabetes friendly recipes on my blog. Enjoy them and take care of you. XOXO Carine.

  16. It’s a pity you don’t have a donate button! I’d
    certainly donate to this outstanding blog!

    I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account.
    I look forward to new updates and will share this blog
    wiith my Facebook group. Talk soon!

    • There is no money to donate to appreciate my free recipe 🙂 I am happy to share those recipes by passion, freely. You can also subscribe to the newsletter, you will receive an email each time a new recipe is posted. Enjoy the blog and thanks for the lovely comment. XOXO Carine.

  17. 5 stars
    Hi carine,
    Thanks for sharing the delicious recipe.I made this cake yesterday using 1/4 cup of leatherwood honey instead of sugar free crystal sweetner and replaced cocoa powder with raw cacao powder and it came out beautiful and my family loved it.There was no hint of avocado in the cake as you promised. Finally, am happy that I found a healthy and tasty chocolate cake recipe that works.

    • Hello! I am so happy to read your comment this morning. I love baking with avocado and do my best to create recipe that are tasty and hide the taste of avocado. I am happy to know the recipe works well with liquid sweetener too! Thanks so much for this beautiful comment. Have a nice time on the blog trying out my healthy treats. XOXO Carine.