Description
This rich and moist Chocolate Avocado Cake is a delightful twist on a classic dessert, utilizing creamy avocado as a healthy fat substitute. Perfectly balanced with cocoa and sugar, it offers a decadent flavor with a tender crumb. Ideal for those seeking a unique, dairy-inclusive treat with a hint of indulgence.
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)
Garnish
- ¼ cup confectioners’ sugar (for dusting, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt. This ensures your dry components are well combined and free of lumps.
- Prepare Wet Ingredients: In a separate bowl, mash the ripe avocado until completely smooth. Add the milk, vanilla extract, and apple cider vinegar, stirring until all ingredients are thoroughly incorporated.
- Combine Wet and Dry: Pour the wet avocado mixture into the bowl with the dry ingredients. Stir gently until the batter is smooth and free of lumps. If you opted to include melted dark chocolate, fold it in carefully to create rich pockets of chocolate throughout.
- Pour Batter into Pan: Transfer the batter evenly into your prepared cake pan, spreading it out to the edges for uniform thickness.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center; it should come out clean when the cake is ready.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely, which helps the texture set properly.
- Add Finishing Touch: Once the cake is fully cooled, dust the top with confectioners’ sugar if desired for an elegant presentation.
- Serve: Slice the cake into 8 servings and enjoy this unique, healthy twist on a classic chocolate dessert.
Notes
- You can substitute plant-based milk to make this cake dairy-free.
- Using coconut sugar instead of granulated sugar offers a subtle caramel flavor and lower glycemic index.
- The avocado not only adds moisture but also healthy fats, making this cake a bit healthier than traditional chocolate cakes.
- Melted dark chocolate is optional but enhances the chocolate richness significantly.
- Ensure the avocado is ripe and soft for the smoothest batter texture.
- The apple cider vinegar reacts with the baking soda to help the cake rise and become fluffy.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
