Avocado Chocolate Cake Recipe
Posted by Gwen Watson on Apr 8, 2016
Are you looking for a dessert that’s both healthy and delicious? This chocolate cake is decadent while still being low in calories! The secret ingredient in this cake is avocado, which gives the cake a creamy texture while also making it nutritious. Because you can use any kind of pastry flour, it’s also possible to make it gluten free or to boost the nutrient density by using whole-wheat flour.
Avocado Chocolate Cake Recipe
Adapted from Chocolate Covered Katie
Ingredients:
- 1 cup pastry flour of choice
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup yogurt, any flavor or style
- ¾ cup water
- ¼ cup mashed avocado (about 1 avocado)
- 2 teaspoons pure vanilla extract
- ½ cup mini chocolate chips (optional)
- Icing of choice, to frost the cake
Directions:
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square or round cake pan with nonstick cooking spray and set aside.
Add the flour, cocoa powder, baking soda, and salt to a large mixing bowl and whisk the ingredients together to combine. Whisk in the granulated sugar.
Stir in the yogurt, water, mashed avocado and vanilla extract using a wooden spoon. Continue stirring until the ingredients are well combined, but be careful not to over mix. After those ingredients are mixed, fold in the mini chocolate chips (if using) with a rubber spatula.
Place the cake pan in the center of the preheated oven and bake for about 25 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean. Cool the cake directly in the pan. If you’re eager to dig in, place the pan in the refrigerator for a few minutes to let it sit.
Feel free to frost it using any icing that you want. You can also dust it with powdered sugar. Don’t turn the cake over before serving – cut the slices directly in the pan. The cake tends to fall apart when turned over.
Variations:
Raspberry Chocolate Cake. Prepare the cake recipe listed above. Omit the mini chocolate chips and substitute for ¾ cup whole raspberries mixed with 1 tablespoon of pastry flour. Just make sure you let the raspberries dry thoroughly before adding in the flour. The flour prevents the raspberries from sinking to the bottom during the baking process. Ice it with raspberry jam or vanilla frosting garnished with some fresh raspberries.
Blueberry Chocolate Cake. Prepare the cake recipe listed above. Omit the mini chocolate chips and use ¾ cup whole, fresh blueberries tossed with 1 tablespoon of pastry flour, instead. Ice this cake with blueberry jam or vanilla frosting garnished with some fresh blueberries.