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Keto Avocado Chocolate Cake

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4.8 from 381 votes
By Carine - - 97 Comments
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This Keto Avocado Chocolate Cake is the easiest fudgy keto chocolate cake! Plus, this almond meal chocolate cake is also sugar-free, keto, gluten-free, and paleo!

Chocolate Avocado Cake

Chocolate Avocado Cake – keto chocolate cake!

There are some foods you are obsessed with, right? Chocolate avocado must be one of them. I’ve recently shared my chocolate avocado brownies and since then, I have been innudated with requests for an avocado chocolate cake recipe.

So, here you are, an easy fudgy chocolate cake made with no butter, only creamy ripe avocado and cream!

Chocolate Avocado Cake

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 avocados to your baked goods.

1- Texture. Obviously, this is the main purpose of adding avocado to 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 brings 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.

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Chocolate Avocado Cake

How to make 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.

  • Almond meal or almond flour both work well. Read more on how to choose the best keto flour.
  • Eggs – don’t substitute for flax egg. It wouldn’t work as well!
  • Unsweetened cocoa powder
  • Sugar-free crystal sweetener – I use a Monk Fruit and Erythritol sweetener blend. Check out my best keto-friendly sweeteners.
  • Baking soda – it gives a little rise 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 work.
  • Salt – don’t skip this. It adds a delicious balance to the frosting.
  • Vanilla – because there’s no cake without a touch of vanilla.

It’s a two-step easy chocolate cake recipe. All you have to do is blend the wet ingredients into a blender or food processor to ensure there are no lumps of avocado in your cake.

Then, combine the dry and wet ingredients to form a thick chocolate cake batter.

Chocolate Avocado Cake

How does avocado chocolate cake taste?

Again, avocado doesn’t add flavor to baking. So, this avocado chocolate cake doesn’t taste like avocado at all!

Carine from Sweetashoney

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By Carine from Sweetashoney

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!

Making the 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.

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.

Chocolate Avocado Cake

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

More keto chocolate cake recipes

xoxo Carine

Recipe Card

Keto Chocolate Avocado Cake

Chocolate Avocado Cake
4.1gNet Carbs
4.8 from 381 votes
Prep Time: 10 mins
Cook Time: 35 mins
cool down 1 hr
Total Time: 1 hr 45 mins
Net Carbs 4.1g
Fat 17.9g
Protein 6.7g
Calories 203.6kcal
Author: Carine Claudepierre
12 slices
This chocolate avocado cake is a healthy, fudgy, keto, and gluten-free cake. 100% Sugar-free, low-carb, and paleo.

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4.8 from 381 votes
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Ingredients

Dry ingredients

Wet ingredients

  • 1 Avocado about 1/2 cup avocado puree
  • ½ cup Full-fat yogurt or coconut yogurt for a dairy-free option
  • ½ cup Unsweetened Almond Milk or milk of your choice
  • 2 Eggs
  • 1 teaspoon Vanilla Extract

Chocolate Avocado Frosting

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Instructions

  • Preheat oven to 180°C (350°F). Grease an 8-inch 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 checking the cooking every 5 minutes after 25 minutes of cooking time 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 your 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 serves 12 slices. Nutrition panel is for one slice using full-fat Greek Yogurt and Sugar-free Monk fruit sweetener.
Net carbs: 4 g per slice
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Keto Chocolate Avocado Cake
Amount Per Serving (1 slice)
Calories 203.6 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 4.6g29%
Cholesterol 32mg11%
Sodium 147.7mg6%
Potassium 215.1mg6%
Carbohydrates 9.3g3%
Fiber 5.2g22%
Sugar 1.5g2%
Protein 6.7g13%
Vitamin A 123.1IU2%
Vitamin C 2.5mg3%
Calcium 78.5mg8%
Iron 1.6mg9%
Net Carbs 4.1g
* Percent Daily Values are based on a 2000 calorie diet.

 

Keto Chocolate Avocado Cake

 

 

 

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Recipe Rating




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    97 thoughts on Keto Avocado Chocolate Cake
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  1. I made 12 muffins intead of a cake, I like muffins a lot better and thanks for given de purée avocado it’s a lot easier with that, I didn’t change a thing and the muffins are miummmmm miummmmm miummmmm, thanksssss

  2. I have not made the cake yet. Wanting to do so for my newly diagnosed Type 1 son for his birthday. Can you use Splenda instead of the erythritol? Or Stevia? Worried about the side effects of erythritol for him.

  3. 5 stars
    What a great recipe, I made the cake base only and it delicious. Follow the recipe and get a great chocolate cake that is low carb and healthy. The reason I made this cake is because Avacadoes were on sale in my store recently. I have only realised what a great ingredient Avacado is and will certainly look into any recipe that incorporates it. Thanks for your recipe and insights on baking it, it is delicious and healthy.

  4. 5 stars
    Kudos to you Carine from a retired Home Ec teacher! You actually gave a measurement for the avocado purée instead of a number of avocados which can vary widely in size. My large avocado from Costco yielded exactly 1/2 Cup and 1/4 Cup.
    This is a versatile and incredibly delicious low carb chocolate cake recipe that was perfect for a birthday cake. My only guest was so impressed she’s going to make one for her own birthday and I will share it in my R3 weight loss program. Thank you again!

  5. 5 stars
    Chocolate Avocado Cake was an easy recipe to make and it turned out fantastic! Thanks for sharing

  6. Hi Carine, can’t wait to make this!
    I do have a question- can I substitute the yogurt with coconut cream? If so, same amounts ?

  7. I am so excited that you link to iHerb instead of Amazon – I don’t want my money to support that millionaire who doesn’t treat his employees very well! I love iHerb!! I also can’t wait to try this recipe!

  8. 5 stars
    I’ve made this cake twice and both times it turned out amazing. My fiancé is not a fan of desserts, particularly cakes, and he even asked me to make it this week! It took me two tries to get the icing correct, but the second time it was just right. I don’t taste the avocado in the icing, only the creaminess with a light coco taste. Compliments the cake just perfectly!

  9. 5 stars
    This is a very yummy chocolate cake — moist, delicious, and easy to make. I used a different icing, so I cannot comment on the icing here. But, the cake is a definite winner! I used sour cream instead of the yogurt.

  10. 5 stars
    Tried it yesterday for friends birthday. Followed the recipe but instead of yoghurt I put in coconut cream since I didnt have one, also water instead of milk. Came out perfectly. Put strawberries on top, IT WAS HEAVEN. Definitely doing one this weekend as well! Thank you!!

    • Thank you for bringing my cake to a friend birthday! I am so happy everyone love it. Enjoy the recipes on the blog, XOXO Carine

  11. hi carine, can i check with you if honey can be used in place of Erythritol? if not i would just use regular sugar instead since i do not have any erythritol. also, how can i tell if my avocado is too ripe? i have cut it open previously and it is browning slightly inside. would that make for a bad cake? thank you for your recipes!

    • I wouldn’t use a liquid sweetener instead of crystal sweetener in any recipe. It will change the texture very much. If you eat sugar go for coconut sugar or any unrefined crystal sugar for a healthier option. A ripe avocado is soft like butter inside, it has no black spot. If it has black spot on the flesh it is overiped. If it is har and you can’t slightly press your thumb in the skin it is is not ripe.

  12. hi carine! thanks for the recipes, two questions:
    1. if i want to halve the recipe (because of a shortage of almond flour) can i make these into cupcakes instead? would they work? if not is there any solution to halving the recipe?
    2. do you think it’s possible to use oats flour instead of almond flour as a 1:1 replacement?

    thanks carine!

    • It will definitely work as a cupcake but it will bake faster. Otherwise, you can definetly swap almond flour for oat flour, same amount! It is not keto but an healthy slow carb option! Great idea if you run out on almond flour. Enjoy, XOXO Carine

    • I didn’t try coconut flour for this recipe and usually you can’t replace almond flour by same amount of coconut flour simply because coconut flour is highly liquid absorbent, has 4 time more fiber than almond flour. So if you want to do so, try using 1/4 less coconut flour or use my coconut flour chocolate cake recipe instead ! Enjoy, XOXO Carine.

      • Thanks for the tip. I forgot about the absorbancy factor.
        I will give ot a try and let you know about the results.
        My opinion, I don’t think it would go bad, I mean it could turn to brownies, which would not suck at all.:-)

  13. I made it today,it’s not bad, but it is biter,so I think that 1/2cup of cocoa powder is too much
    I used the organic RODELLE Baking cocoa which I bought at Costco
    what do you think?
    Thank You !

    • Thanks for trying my recipes, if it is bitter it can comes from the avocado, over ripe or under ripe make the cake taste weird. You can also increase sweetener by 1/4 cup if you think it is not sweet enough for you. Enjoy! XOXO Carine.

  14. Tastes nothing like chocolate, when I put it in my mouth my body says no. Tastes just wrong but I can’t figure out why. I tried to like it but it’s like making yourself drink spoiled milk, as in it’s really difficult to do so.

    • I am sorry you didn’t like the cake. This recipe should have a strong chocolate flavor if it doesn’t it means that your avocado is adding a bad after flavor. This happens if the avocado is either over ripe (contains black spots in the flesh or not ripe enough, too hard and in this case it won’t get creamy in the recipe and leave a very bitter erthy flavor. I hope you get better result next time. Enjoy, XOXO Carine.

  15. 5 stars
    I have made this twice and it’s the best chocolate cake recipe I’ve found! Thank you. I followed all the instructions —except I used sour cream for the yogurt (which you said was okay) and once I used unsweetened coconut milk and once heavy cream because it was all I had. I doubled it and made a layer cake once and made it in a pan once. It was a hit even with non-keto eaters. I did use a Fudge icing rather than the icing here, so can’t vouch for that. Love the cake!

    • Thank you so much for this beautiful feedback! I love all the way you have been adapting the recipe, so clever! Thanks for following the recipes on my blog, XOXO Carine.

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Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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