Chocolate Avocado Cake

filed under: Cakes on March 18, 2016

This Chocolate Avocado Cake is an insanely delicious, moist, rich, decadent cake that you would never know had avocado in it!

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

Chocolate Avocado Cake

I was strolling through the grocery store the other day with Olivia. I had only a few things on my list… milk, beef, avocados, and cereal. Those are the staples in our house because we have taco’s at least twice a week. And drink lots of milk! But there was such a great price on avocados I bought a bunch.

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

After a relaxing shopping trip (which is quite honestly a reward in itself) I got home and realized that I may have added a few things to my list.

Chocolate. Lots of chocolate. And fruit. Lovely organic fruit. And maybe some more chocolate.

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

So what would I do with all these organic avocados, chocolate, and raspberries?

Bake a cake of course. I mean, I am baker. But then I had to go about finding a recipe that would accommodate such unique ingredients. After testing quite a few, I settled upon a recipe that yielded the most moist, dense, rich chocolate cake I have ever had.

It was exactly like a cake I had in a high-end artisan bakery that was charging $12 a slice!

Chocolate Avocado Cake with Raspberries

How to Make Chocolate Avocado Cake

Make sure the avocado is mashed fine. If you can, use a food processor.

Coffee is recommended in this recipe, but if you would prefer to not use it, feel free to substitute water.

I highly recommend using GOOP (Homemade Baking Spray) to prepare your pans for this recipe. Because the cake is SO moist and dense I found that it stuck a bit when using a baking spray.

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!
5 from 5 votes
Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!
Chocolate Avocado Cake and Chocolate Buttercream
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

This is an insanely delicious, moist, rich, decadent piece of chocolate cake that just happens to include avocado!

Course: Dessert
Cuisine: American
Keyword: Chocolate Avocado Cake
Servings: 12 servings
Calories: 539 kcal
Author: Amanda Rettke
Chocolate Cake
  • 5 -6 ounces dark chocolate, finely chopped
  • ¼ cup 32g baking cocoa
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ¼ cup (50g) vegetable oil
  • 2 cups (460g) coffee
  • 1 large ripe fresh avocado, cut lengthwise, pitted, and mashed (no chunks)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar
Chocolate Buttercream
  • cups (340g) butter, room temperature
  • 4 cups (500g) confectioners' sugar
  • ¾ cup (94g) baking cocoa
  • 4 tablespoons (60ml) heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 pinch table salt
Chocolate Cake
  1. Preheat oven to 350F. Prepare two 8" round baking pans with baker's spray or GOOP.
  2. Combine chocolate, cocoa powder and three tablespoons of coffee in a heat-proof bowl. (The best way to do this is the brew coffee and place 2 cups into a medium bowl. Remove 3 tablespoons. You will use the remainder in a moment.)

  3. Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat. (You can also melt in microwave. Heat for 30 seconds then switch to 10-second increments. Stir between each heating.)

  4. In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
  5. In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.

  6. Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely. (try to not over mix)

  7. Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.

  8. Allow to cool completely before frosting.
Chocolate Buttercream
  1. In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium high speed until very pale and fluffy or about five minutes.

  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.

  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)

You will NEVER guess what is added to this cake to make it SO moist!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Precious Chike says:

    No eggs added?

    • Amanda says:

      Nope! 🙂

      • Aarti says:

        Hi Amanda
        Have been trying all your recipes with replacements since everyone in our home is allergic to eggs . Am so happy to get this recipe . I feel like through telepathy you have posted it for me . ❤️❤️

  • Jocelyn (Grandbaby cakes) says:

    This is absolutely stunning. I can’t stop staring!

    • Amanda says:

      Thanks so much friend!

  • Jenna says:

    The cake looks incredible, but I don’t see where the directions say to add the melted chocolate mixture.

    • Amanda says:

      You are absolutely correct. I added it to the wet ingredients and have updated the recipe to reflect that. Thank you!

  • azza aldrees says:

    your cakes seems a hit but i may not find certain prand you have in your recipes in my country
    can i use other ???
    thanks ????

    • Amanda says:

      Yes, you can use the brand that is available in your country.

  • Janet says:

    So the coffee in the cake is already brewed, like in a drip coffeemaker, not the dry coffee? Thank you!

  • Alice @ Hip Foodie Mom says:

    Amanda, this cake!!!! oh my gawd! Beautiful!!!! and we love ALDI. . just went today for all my Easter basket goodies!

  • Tally says:

    Beautiful! These look and sound delicious!

  • Shishi says:

    If I do not have coffee available, can I use water? Or would you recommend any other liquid? (I am lactose intolerant so I would like to avoid milk). Thank you.

  • kadambari sahai says:

    I live in italy and near by there are no Aldi shops. So what can I use instead of beaumont coffee, also 2 cups of prepared d
    coffee or in powder form. Please let me know. Thanks.

    • Amanda says:

      I would just brew 2 cups of your favorite blend. 🙂

  • Lori says:

    I’m trying to decide between The Perfect Chocolate Cake recipe and this one. Which do you think is better? I want chocolatey and moist!

    • Amanda says:

      Perfect chocolate cake. Once you have try it you will be thrilled! 🙂

  • Victoria says:

    Well, I made this for my brother’s birthday and it went over wonderfully. Thank you

    • Amanda says:

      That’s great to hear!!

  • Donna says:

    I really want to try this out. I’m not a baker, but I’m going to dive in!

  • Omi says:

    Can this be baked into cupcake tins? If yes,, how long is the baking time?thanks! You cakes looks so divine????

  • Gona says:

    Love chocolate and love Aldi! (My local Aldi cashiers know me by name and ask what I’m baking this week…) this cake is next on my to do list!

    • Amanda says:

      Love that!!

  • erica says:

    Amanda, I see that the pic shows 4 layers. Did you just half each of your 8″ rounds or did you double the recipe? Or did I miss that all together?

    Thanks, making this tonight!

  • Tyra says:

    I don’t even know where to begin… stating my admiration for your skills and talent for baking and decorating cakes so beautifully, or just how happy I am to have found another Aldi-strolling kindred spirit! Genuinely loved reading your blog and really looking forward to try out this recipe. Avocados, yum! Chocolate, yum! Coffee, yum! But really, you had me at avocados. Thanks for sharing your recipes!

  • karen joannin says:

    Hello! Your cakes are beautiful 🙂
    Was wondering if you think this chocolate cake could be paired with your cherry buttercream frosting? And is this frosting ok for piping?
    Would love your feedback ;)`
    karen from france

  • Lily says:

    Hi! Amanda. Can I substitute the Choceur Dark Chocolate with any dark chocolate? It is difficult for me to get the exact brand in my country. If so can it be substitute with any dark chocolate or does it has to be 49% cocoa. Thank you.

  • Garvia says:

    Has this been tried using a stand mixer instead of a whisk?

  • J Laughlin says:

    The cake was delicious! It came out dense and very moist. How long will the cake last in the fridge?

  • Cindy Rossouw says:

    Is it possible to make this as cupcakes? I have RSPCA cupcake day coming up next month and would love to try this out on my coffee loving colleagues

  • Debbie says:

    I made this cake a few weeks ago, it is amazing, everyone loved it! Thank you for sharing ❤️

  • clea says:

    I want to try this cake for my toddler’s b-day. How could I replace the coffee?

    thank you 🙂

  • Lorie Hainsworth says:

    I can’t have coffee. How do you think the recipe should be adjusted if leaving that out?

    • Amanda says:

      You can use hot water.

  • Carla Smith says:

    Hi Amanda, I just LOVE following your recipes! You are AMAZING! I did see a recipe for icing icing using melted chocolate & cream but not sure what else! Trying to use up the left over Easter chocolate 😀.