Chocolate Avocado Cake with Chocolate Avocado Icing

Okay, I get it. It may not sound appealing but it really is quite delicious. It is not gluten-free but it is dairy free. And, it really didn’t take that long to make. I do recommend using avocados that are almost too ripe (it’s such a fine and finicky line) and an immersion blender to really purée the avocado. Little lumps won’t kill you but you might not like how it looks. Go ahead, give it a try. You may just surprise yourself with how much you like it!

With thanks to

Makes one 9″ double layer cake

3 cups all-purpose flour (Healthy Holistic living recommends converting to coconut flour or rice flour)
5 Tbsp  dark chocolate cocoa powder (I found this at the bulk food store)
2 tsp baking powder
2 tsp baking soda
1/2 tsp kosher salt
1/4 c olive oil
1 ripe avocado, mashed until smooth (see note above)
2 cups water
2 Tbsp white vinegar
2 tsp vanilla extract
2 cups sucanet sugar (I used coconut palm sugar)
2 ripe avocados, mashed until smooth (see note above)
1 cup sugar (Healthy Holistic Living recommends 1/3 cup of Monk fruit sugar)
5 Tbsp dark chocolate cocoa powder
  1. Preheat oven to 350 degrees. Grease and flour two 9″ round cake pans.
  2. In a large bowl, whisk olive oil and next four ingredients. Once combined, add sugar.
  3. Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9″ round cake pans, checking for doneness after 30 minutes.
  4. To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

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