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Chocolate Avocado Cake: The Ultimate Moist and Rich Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 28 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and rich Chocolate Avocado Cake is a delightful twist on traditional chocolate cake, using ripe avocado for natural creaminess and healthy fats. It’s easy to make, featuring cocoa and optional melted dark chocolate for an intense chocolate flavor, perfect for any occasion. The cake is dairy-friendly with plant-based milk options and naturally sweetened, making it a slightly healthier and indulgent dessert.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar (or coconut sugar)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 ripe avocado, mashed
  • 1 cup milk (or plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • ½ cup melted dark chocolate (optional)

Toppings

  • ¼ cup confectioners’ sugar (for dusting, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt to combine and aerate the mixture.
  3. Prepare Wet Ingredients: In a separate bowl, mash the ripe avocado thoroughly until smooth. Then stir in the milk, vanilla extract, and apple cider vinegar until the mixture is well combined and creamy.
  4. Combine Mixtures: Pour the wet avocado mixture into the dry ingredients bowl. Stir gently until the batter is smooth and free of lumps. If desired, fold in the melted dark chocolate at this stage for enhanced richness.
  5. Fill Cake Pan: Pour the prepared batter evenly into the greased and floured cake pan, smoothing out the top.
  6. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
  7. Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully transfer the cake to a wire rack to cool completely to room temperature.
  8. Add Finishing Touches: Once the cake is fully cooled, dust the top with confectioners’ sugar if desired for a decorative and sweet finish.
  9. Slice and Serve: Cut the cake into 8 slices and serve. Enjoy this luscious and healthy chocolate treat!

Notes

  • Using ripe avocado adds natural creaminess and healthy fats, making the cake moist without needing butter or oil.
  • You can substitute regular milk with any plant-based milk like almond, soy, or oat milk for a dairy-free option.
  • Folding in melted dark chocolate is optional but recommended for a deeper chocolate flavor.
  • The apple cider vinegar reacts with baking soda to help the cake rise and become fluffy.
  • Make sure to cool the cake completely before dusting with confectioners’ sugar to prevent melting.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

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Find it online: https://quickkitchenfix.com/chocolate-avocado-cake-the-ultimate-moist-and-rich-dessert-recipe/