Keto Avocado Chocolate Cake
By Carine Claudepierre
Published on 07/04/2018 - Last updated on 10/08/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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 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
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.
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.
Frequently Asked Questions
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!
There are three main reasons to add avocados to your baked goods.
Texture. This is the primary 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.
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 fats to lower blood pressure and protect your heart against failure.
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.
More Keto Cake Recipes
If you like keto cake, you’ll love the following recipe:
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Keto Chocolate Avocado Cake
Ingredients
Dry ingredients
- 2 cups Almond Flour
- ½ cup Unsweetened Cocoa Powder
- ½ cup Granulated 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 Granulated 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
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
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 have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). 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!
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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 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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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
Hello Catherine,
Wonderful recipe, i wonder if coconut flour can work with this?
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.:-)
I don’t think it will turn bad either 🙂 I can’t wait to hear back from you. XOXO Carine
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.
I baked the cake yesterday and it was delicious. Thank you so much for this recipe.
Thanks for the lovely feedback! So glad you love this cake. XOXO Carine.
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.
Hello,
Can a gluten-free flour be used instead of almond flour? Hubby is allergic to nuts.
Probably but I didn’t try as all purpose gluten free flour are high in carbs and not keto approved.
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.
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.
Hi
Thank you for your recipes I will definately try the chocolate cake as a gift for my sister who loves so much sweets but I want to help her to cut it.
Only some questions. Because almond flour is expensive can I replace a vital gluten flour this is low carb too.
Thank you and more power to you.
You are such a blessing
Hi, that is so kind of you to bake a cake for your sister and this one is definetely a tasty one to starts cutting on sugar! Unfortunately, I have no exeperience baking with vital gluten flour so no idea how the cake will come out with it. However, a cheaper option to almond flour is sunflower seed flour ! You can make your own in a blender by blending sunflower seeds into a powder. Enjoy the cake, XOXO Carine.
wow thank you for giving other option, if I use sunflower flour is measurement will be the same as almond flour?
You are so nice answering all the questions and comments. Bless you!!!
Yes, usually you can swap almond flour by the same ratio of sunflower seed flour with no problem ! Any question, just ask, I am here to help anytime 🙂 XOXO Carine.
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
I love this recipe, not only is it so fast to make, it’s really tasty too!
Thank you !
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.
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.