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Chocolate Avocado Cake

This chocolate cake is made by incorporating ripe avocado into the batter, which adds moisture and a subtle grassy flavor. The cake is baked until moist and dense, with a fudgy crumb and a smooth, velvety texture. Its appearance is dark and rich, often with a slight green hue that subtly hints at the added avocado.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder preferably Dutch-processed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe avocados peeled and pitted
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup bittersweet chocolate chips optional, for extra richness

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • 9-inch Baking Pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, measure and whisk together the flour, cocoa powder, baking soda, salt, and sugar until evenly combined.
    1 1/2 cups all-purpose flour
  3. In a separate bowl, mash the ripe avocados until smooth and creamy, then add the eggs, oil, and vanilla extract. Mix well with a spatula or mixer until fully integrated.
    1 1/2 cups all-purpose flour
  4. Pour the wet avocado mixture into the dry ingredients and fold gently with a spatula until just combined, ensuring that no dry pockets remain.
    1 1/2 cups all-purpose flour
  5. Fold in chocolate chips if using, then pour the batter into the prepared pan, spreading it evenly with a spatula.
    1 1/2 cups all-purpose flour
  6. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should be slightly risen and set.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely before frosting or serving.