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!
Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!
4.63 from 8 votes

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!


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

  • Preheat oven to 350F. Prepare two 8" round baking pans with baker's spray or GOOP.
  • 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.)
  • 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.)
  • In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
  • In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.
  • 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)
  • Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.
  • Allow to cool completely before frosting.

Chocolate Buttercream

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

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Could I use all cocoa in place of finely chopped chocolate? If so how much cocoa would I use? I’m thinking 3/4 cup or possibly 1cup

    1. I use 1/2 cup of unsweetened cocoa powder and no finely chopped chocolate. I mix that with about 1/2 c of the coffee until well blended.

  2. I’ve made this recipe several times & it’s the richest most dense chocolate cake ever! Thank you.
    I make it in a 13 X 9” pan with cream cheese frosting.
    My one request would be to give a weight range on the avocado. They come in various sizes We have a tree & they are quite large so I never know just how much to put in the cake.

  3. Thanks. I just kinda wing it & last time the cake seemed dryer so I probably didn’t use enough.

    1. Hi, Rita! I work with iambaker and am happy to help with questions. For best results, use warm or hot coffee. Have a great day!

  4. Hi Amanda I tried out your Chocolate Avocado Cake and it turned out really delicious. I added a bit of red chilli powder to the batter, used only brown sugar and also used Avocado Chocolate Frosting. I halved the recipe which was perfect for 8-10 people. The slight bitterness from the avocado came through but then we didn’t mind it as we love both the chocolate and avocado.

    1. Hi, Michelle! I work with iambaker and am happy to help with questions. We only provide a rough estimate of calories per serving. Have a wonderful day!

    1. Hi, Sarah! I work with iambaker and am happy to help with questions. We just provide a rough estimate of calories per serving. If this cake is cut into 12 servings, it’s about 539 calories per piece. I hope this helps, and have a great day!

  5. I had an avocado to use so tried this recipe and followed the recipe exact, but unfortunately I didn’t care for it.I checked the cake at 40 minutes but it was already too done. I have a 5 month old oven which I calibrated recently,so bummer it was overbaked. I baked another chocolate cake the week before which turned out perfect using the baking time instructions. It looked perfect, but too dry, so doubt I’ll try it again. Glad others liked it.

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