This is one of our all time, favorite recipes. The texture and taste of this cake is seriously moist and heavenly! You’ll never miss the dairy or processed sugars! At least, we don’t think you will. Plus, it is super quick and easy to make! Win-win, right?!CHOCOLATE AVOCADO CAKE
- 3 med-ripe avocados, mashed
- 4 large eggs
- 1 cup raw honey*
- 1 cup cocoa powder**
- 1 cup blanched finely ground almond flour
- 1 tsp pure vanilla
- 3/4 tsp baking soda
- 1/2 tsp Himalayan sea salt
Preheat oven to 350 degrees F
In a food processor combine all of the cake ingredients until smooth.
Lightly coat a 9-inch cake pan with coconut oil, pour in cake batter, and bake for 25-35 minutes until a knife or toothpick comes out with crumbs but not batter. Watch for the sides to pull away from the pan but be careful because this can go from done to overdone very fast. Length of time will depend on your oven and altitude so watch it carefully the first time you make it and note the time it is finished. We advise checking it starting at the 20 minute mark and then recheck every 5 minutes or so from there.
Very important to let the cake cool completely before frosting.
Combine all frosting ingredients in a food processor. Blend until smooth. Do not skip this next part, allow frosting ingredients to chill covered, in the refrigerator, for at least 30 minutes. Remove from refrigerator, stir gently, then frost cake as normal.
Store any leftover cake in the refrigerator, covered. Cake will keep about 2-3 days but just note is much better on the day it is made.
What we did for the pictured cake:
We made three batches of cake and baked them in this 9-inch bundt pan, one cake at a time, if you have three pans you can do them all at once.
After the cakes cooled completely, we frosted the top of one (don’t frost the very top yet), and then stacked the next cake, frosting the top of this one and then adding the final (third) cake on top (but we did not frost the top of this one yet).
We then filled the middle with organic fresh sliced strawberries.
*If you can find a sunflower, raw, local honey, grab it up! We love using sunflower honey for its mild flavor.
**We use this organic, fair-trade dutch-processed cocoa powder.
We have not tried to substitute any ingredients so we cannot tell you if a substitute would work. However, if you try one and it works, come back and let us know. One of our readers may need your substitution work around!
If you make this cake, be sure to come back and share a picture with us! We’d love to see it. Let us know what you think.
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