How To Make Chocolate Cake With Avocado Instead Of Eggs And Butter


Despite being one of the top super foods on the planet, avocado is also one of the most versatile nutriments when it comes to cooking. The thing is you can easily combine it in salads and in savory meals, but its creaminess makes it a perfect addition to sweet recipes too.

If you still have doubts about the slight bitterness of the fruit, don’t worry as it’s taken over by chocolate, thus making the recipe a nutritious and super healthy combination.


Why Use Avocados?

Avocados are an actual storehouse of nutrients, including potassium, vitamin K and folate. The fruit is also abundant in healthy fats, which increases the bioavailability of nutrients like boron, calcium, fiber, iron, magnesium, potassium and the vitamins – B-complex, C, E, and K.

These fats have been proved to naturally reduce LDL (“bad”cholesterol) while increasing HDL (“good”cholesterol) thus protecting against heart disease.

The healthy fats in avocados improve brain mitochondrial function thus protecting against cognitive decline.

In addition, avocados improve testosterone in men and progesterone in women, thus regulating hormonal balance. Plus, this fruit prevents estrogen dominance caused by endocrine disruptors.

All in all, avocados improve your health on many different levels. And, not just on the inside, but on the outside as well. This fruit is packed with antioxidants that boost soluble collagen content in the skin and fight aging caused by free radical damage.

Avocado Chocolate Cake Recipe


  • 3 cups unbleached all-purpose flour
  • 5 tbsps. organic cacao powder
  • 2 tbsps. baking powder
  • 2 tsps. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/4 cup extra-virgin coconut oil
  • 1 ripe mashed avocado
  • 2 cups water
  • 2 tbsps. white vinegar
  • 2 tsps. vanilla extract
  • 2 cups raw coconut sugar


  1. Preheat the oven to 350.
  2. Grease and flour two 9” round cake pans.
  3. Mix all dry ingredients, except sugar, in a large bowl.
  4. Mix all wet ingredients, including the avocado, in another bowl. Add the sugar whisking thoroughly.
  5. Making a small dent in the dry ingredients slowly pour the wet batter while stirring constantly. Make sure you don’t over-stir.
  6. Use the two pans to divide the batter evenly.
  7. Bake for 30 minutes.
  8. Cool for 15-20 minutes then take the cakes out of the pans. Leave them to cool completely.
  9. Optionally, you can frost the cakes by mixing 2 ripe mashed avocados, 1 cup of fine-grain or powdered coconut sugar and 5 tbsps. of cacao powder. Whisk the frosting until you get a thick, rich texture.
  10. Frost the cakes only when they’re completely cool. Start by frosting one of the cakes first then place the second cake on top of the layer of frosting. Continue by frosting the top and sides. Bon appetite!