Keto Avocado Chocolate Cake
This Keto Avocado Chocolate Cake is the easiest fudgy avocado chocolate cake!
Plus, this almond meal chocolate cake is also sugar-free, keto, gluten-free, and paleo!
What’s An Avocado Chocolate Cake?
Chocolate and avocado are one of the best flavor combinations and Avocado Chocolate Cakes are a way to have both flavors marry in a spongy, fudgy cake.
It’s a healthy and rich chocolate cake that is perfectly balanced between a classic chocolate cake and a brownie.
I’ve recently shared my chocolate avocado brownies and since then, I have been inundated 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!
Why You’ll Love This Recipe
This is a delicious cake that is also:
- Gluten-Free
- Dairy-Free
- Paleo
- Low-Carb
- Keto-Friendly
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.
How To Make An 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.
Ingredients
- 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! Eggs are very keto-friendly, learn why!
- 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. One avocado makes about 1/2 cup of avocado puree.
- Yogurt – you can use any yogurt, including dairy-free yogurt, all work. Learn why yogurt is keto-friendly.
- 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.
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!
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.
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 layered birthday cake with this recipe. I would recommend doubling up the recipe and baking the recipe in 2 different round cake pans.
Then use the chocolate avocado frosting to stick the 2 cake layers together.
More Keto Cake Recipes
If you like keto cake, you’ll love the following recipe:
I hope you enjoyed this new chocolate avocado creation. Any questions, drop a comment below. I love to help!
Keto Chocolate Avocado Cake
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
Dry ingredients
- 2 cups Almond Flour
- ½ cup Unsweetened Cocoa Powder
- ½ cup Crystal Sweetener
- 1 teaspoon Baking Soda
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
- ½ Avocado about 1/4 cup avocado puree
- 2 tablespoons Coconut Cream or heavy cream
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Crystal Sweetener
- 2 tablespoons Coconut Oil melted
- ⅛ teaspoon Salt
Instructions
- Preheat oven to 350°F (180°C). 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!
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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 sweeteners 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 sweeteners 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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Love this recipe! I made only the cake since I’ve never been big on frosting. My fiancé and I are on a low carb diet to prepare for the wedding and I couldn’t shake the sudden intense craving for chocolate cake! I had to wait for my avocados to ripen but once they did I was up making this cake at 10:30pm! Thanks so much, I’ll be making this again for sure
Can you use honey for the sweetener.
I usually recommend to swap a crystal sweetener by crystal sweetener or the batter may end up too liquid. Coconut sugar will be a better swap
Hi Carine, I had tried this recipe yesterday and It turned out yummy! Most importantly it tasted like normal cake unlike the other keto cake I’d eaten before. Thanks for the great recipe! Looking forward to try out your other keto cake recipe
this cake is amazing, I use d 1 cup almond flour and 1/3 coconut flour, also did chocolate ganache fro frosting, super moist, thank you for sharing
I’ve just made this cake but had to substitute almond flour for coconut flour as my local supermarkets don’t sell it! I used the same quantity coconut flour as in your coconut cake ( which I made Saturday..its lush! ) but am hoping you could tell if there’s much difference in the nutritional value please? 😬x
You will have to recalculate your macros indeed, coconut flour and almond flour have different amount of protein, fat and calories. Also, make sure you never swap 1 cup almond flour for 1 cup of coconut flour or your cake will cake out dry and crumbly. Coconut flour contains 4 times more fiber and dry out cakes and muffins quickly.
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
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.
You can but it will be a very small amount as erythritol is less sweeter. Read more about diabetic friendly sweetener here
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.
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!
Chocolate Avocado Cake was an easy recipe to make and it turned out fantastic! Thanks for sharing
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 ?
Sure, make sure you use the top thick part of the coconut cream can, not the liquid! Then, measure the same amount
2036 calories per slice? I hope that’s a typo.
It’s written 203.6 kcal! You missed the . between 3 and 6 🙂 Enjoy! XOXO Carine
This is the second time I have made this cake and LOVE it! perfect! Thank you so much!
I really liked how smooth and creamy the recipe was. It was really most! We will use this recipe again.
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!
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!
I am so glad you loved it both! Thanks for your feedback, XOXO Carine
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.
Thank you for the sour cream suggestion. I was reading these comments to find a substitution.
Thank you ! I am glad to know this works well with sour cream too. XOXO Carine
So glad for this question as I wanted to substitute sour cream for the yogurt!
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
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.
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