Description
This Chocolate Avocado Cake is a moist, dense, and fudgy dessert that uses ripe avocado to replace some of the fat, adding richness and a wonderful texture without overwhelming the chocolate flavor. Perfectly blended with cocoa powder, buttermilk, and optional espresso powder for depth, this cake delivers a decadent treat that’s both delicious and surprisingly wholesome.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 ripe avocado, mashed (about 1/2 cup)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon instant espresso powder (optional)
Add-ins
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large mixing bowl, beat the mashed ripe avocado with granulated sugar, brown sugar, and vegetable oil until smooth and creamy.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the avocado mixture, mixing well until fully blended.
- Alternate dry and buttermilk: Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently to combine but not overmix.
- Dissolve espresso powder: If using, dissolve the instant espresso powder in the hot water, then stir this mixture into the batter for enhanced chocolate flavor.
- Fold in chocolate chips: Gently fold in semi-sweet chocolate chips to add pockets of melted chocolate throughout the cake.
- Bake the cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or dusting with powdered sugar, if desired.
Notes
- The avocado replaces some of the fat while adding richness and moisture, creating a dense, fudgy texture without altering the chocolate flavor.
- For extra indulgence, top the cake with dark chocolate ganache or an avocado-based frosting.
- You can also bake this batter as cupcakes; reduce baking time to 18–22 minutes accordingly.
