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one piece of avocado chocolate cake with ganache
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Avocado Chocolate Cake

How to make a fudgy avocado chocolate cake with (an optional) rich and creamy refined sugar-free ganache. This vegan chocolate cake is moist and flavorful – yet not only healthier than regular chocolate cake but also gluten-free, and egg-free!
Course Cake, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10

Ingredients

Dry ingredients

  • 1 1/2 cups (180 g) flour (I used GF - see notes)
  • 5/8 cups (125 g) organic cane sugar or coconut sugar
  • 1.7 oz (50 g) vegan chocolate (I used unsweetened)
  • 1/2 cup (40 g) cocoa powder (I used Dutch-processed, unsweetened)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp ground coffee (optional)

Wet ingredients

  • 2 chia eggs (2 tbsp ground chia seeds + 1/4 cup water)
  • 1 (150 g) avocado (weight without skin and seed)
  • 1/2 cup (120 g) canned coconut milk (see notes)
  • 1 tsp vanilla extract

Chocolate ganache (optional)

  • 3 tbsp (50 g) nut butter of choice (see notes)
  • 1.7 oz (50 g) dairy-free chocolate

Instructions

  • You can watch the video in the post for visual instructions.
    Make the chia eggs by combining 2 tbsp ground chia seeds and 1/4 cup (60 ml) of water in a small bowl, then set aside.
  • Add all dry ingredients to a large bowl. Preheat the oven to 360 F (180 C), line the bottom of a 7-inch (18 cm) springform with parchment paper and grease the inside with a little oil.
  • Process the wet ingredients (avocado, coconut milk, vanilla extract) in a food processor until smooth. Add the chia egg mixture and pulse three times.
  • Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula until just combined, don't overmix.
  • Transfer the cake batter into the springform and bake in the oven for about 35 minutes, or until a toothpick comes out clean. Let cool, then optionally make the chocolate ganache.
  • Combine the chocolate and nut butter in a medium bowl and place it over a saucepan filled with hot/boiling water. Let it melt, stirring occasionally. Pour the ganache over the chocolate cake and chill it in the fridge for about 25-30 minutes. Slice and enjoy!

Notes

  • I used the following gluten-free flour blend: 1/2 cup (75 g) rice flour + 1 cup (90 g) oat flour + 2 tbsp (15 g) cornstarch. You can, however, use 1 1/2 cups (180 grams) of all-purpose flour instead, or use a store-bought 1:1 GF flour blend.
  • Sugar: Any granulated sweetener is fine, you can also use regular organic sugar or try Erythritol for a sugar-free version.
  • Milk: I used canned coconut milk because it's higher in fat. If you use any other (low-fat) milk, I recommend replacing 2-3 tablespoons with a neutral oil.
  • The nutrition facts include the chocolate ganache and were calculated for the gluten-free version (my flour blend) using unsweetened chocolate.
Nutrition Facts
Avocado Chocolate Cake
Serving Size
 
1 piece with ganache
Amount per Serving
Calories
248
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5.4
g
27
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
20
%
Sugar
 
14
g
16
%
Protein
 
4.7
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.