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 – keto chocolate cake!
There are some foods you are obsessed about, right? In fact, I’m a chocolate avocado fan and I can’t stop baking with avocado. Lately, I shared my chocolate avocado brownies and since then I have been 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!
Why baking with avocado?
Of course, you are wondering why you should bake with avocado right? So let me tell you the 3 main reasons 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 creates the fudgiest texture! Avocado is also a great addition to keto ice cream or keto puddings.
2- Health. Avocado is one of the healthiest keto vegetables. Avocado contains many health benefits. Among many of them, we should note that avocado has a high amount of healthy fats called omega-3 fatty acids. These 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.
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
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Almond meal or almond flour both work well.
Eggs – don’t substitute for flax egg, it wouldn’t work as well!
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 work
Salt – don’t skip this, it adds a delicious balance in the frosting
Vanilla – there’s no cake without a touch of vanilla right?
It’s a two-step 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 are no lumps of avocado in your cake. Then, simply combine the dry and wet ingredients to form a consistent chocolate cake batter.
How does it taste?
Again, avocado doesn’t add flavor to baking. So, this avocado chocolate cake doesn’t taste like avocado at all! Plus, it only makes use of 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 any aftertaste. It should be noted that you can use up to two avocados in baking. However, more avocado adds an intense fudgy texture closer to brownies. That’s why this avocado chocolate cake uses a combo of avocado and yogurt. In fact, this combo creates 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 tastes like a chocolate mousse and it’s the most decadent addition to this simple 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 pans. Then use the chocolate avocado frosting to stick the 2 cake layers together.
I hope you enjoyed this new chocolate avocado creation. Any questions, drop a comment below I love to help!
More keto chocolate cake recipes
Keto coconut cake
A moist coconut cake for any occasion, 100% gluten-free, dairy-free and sugar-free
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Preheat oven to 180C (350F). Grease a 8 inches round cake pan with coconut oil (or any 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 forms a chocolate frosting with no more lumps of avocado. You may have to stop your blender every 20 seconds, scrape 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