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AVOCADO CHOCOLATE CAKE

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 330kcal

Ingredients

  • 2 ripe avocados, pitted and scooped
  • 1½ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 1½ tsp baking soda
  • ½ tsp fine salt
  • 1 tsp espresso powder
  • 1½ cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup hot coffee or hot water
  • ½ cup dairy-free or regular milk
  • 2 tbsp apple cider vinegar

Instructions

  • Preheat oven to 175°C (350°F). Grease and line two 9-inch cake pans.
  • Blend avocados until completely smooth. Set aside.
  • Whisk flour, cocoa, baking soda, salt, and espresso powder together.
  • Beat blended avocado with sugar. Add eggs one at a time, then vanilla, hot coffee, milk, and vinegar.
  • Add wet to dry and whisk until smooth. Batter will be thin.
  • Divide between pans. Bake 32-35 minutes until toothpick comes out with a few moist crumbs.
  • Cool 15 minutes in pans, then on wire racks. Cool completely before frosting.

Notes

Frost with a simple chocolate ganache, dairy-free chocolate buttercream, or avocado chocolate frosting for a fully dairy-free celebration cake.