4.81 - 309 votes
THE BEST CHOCOLATE AVOCADO CAKE
DRY INGREDIENTS – 2 cups Almond Flour – 1/2 cup Unsweetened Cocoa Powder – 1/2 cup Erythritol – 1 teaspoon Baking Soda WET INGREDIENTS – 1 Avocado – 1/2 cup Full Fat Yogurt – 1/2 cup Unsweetened Almond Milk – 2 Eggs – 1 teaspoon Vanilla extract CHOCOLATE AVOCADO FROSTING – 1/2 Avocado – 2 tablespoons Coconut Cream – 2 tablespoons Unsweetened Cocoa Powder – 2 tablespoons Erythritol – 2 tablespoons Coconut Oil – 1/8 teaspoon Salt
Combine Dry Ingredients
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.
Mix Wet Ingredients
In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla.
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 in an oven preheated to 350°F (180°C) for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean.
Combine Frosting Ingredients
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.
Spread the chocolate frosting on top of your chocolate avocado cake.
Slice the cake into 12 slices. Store in the fridge for up to 4 days in a cake box.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 10 Minutes Cook: 35 Minutes
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