This soft and moist avocado cake recipe has no butter, shortening or margarine because of the use of avocado puree. It's a marble loaf with pretty chocolate swirls. Flavored with vanilla and cocoa.
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I have been working on this recipe since last Summer but every time I made it, something was wrong. After many tweaks, this recipe is now perfect. It is soft, moist but still firm. It's not too dense like a pound cake but not too airy like a chiffon cake either. My husband couldn't even tell there were avocados in this recipe. These are just as delicious as my Avocado Cookies (With Chocolate Chips) and Fudgy Avocado Brownies.
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Key ingredients
- Avocado-
- Milk-
- Flour-
- Eggs-
- Vanilla-
- Baking soda and baking powder- Act as rising agents to make a fluffy cake.
- Buttermilk-
- Oil-
- Sugar-
- Cocoa powder-
Variations
- I don't think this cake needs any frosting- But a light dusting of powdered sugar on top can never hurt.
- If you still want to ice it- Try this Sugar Free Frosting or this Coconut Cream Chocolate Frosting.
- A light drizzle on top- Can always compliments loaves beautifully. Try this Powdered Sugar Glaze (Vanilla Cake Glaze) or this Easy Chocolate Glaze, and even this Maple Glaze (Drizzle Icing).
- Use other pans- I used loaf pans but you can easily use round pans for a more classic layer cake appearance.
- Try adding a filling- Cut the cake lengthwise once it cools and spread a filling such as Nutella, Biscoff cookie butter, pistachio butter, jams, custard (LINK) or thick caramel sauce (LINK) or even Dulce de Leche (LINK).
- Try other extracts- Such as coconut or maple or even almond.
- Omit the chocolate swirls altogether- And just make a simple vanilla cake or you can flavor it with lemon or lime zest for a Summer dessert.
- ADD MORE....
How to make easy avocado cake recipe from scratch?
1. Prepare the wet mixture- By mixing together....
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Tips and techniques
- Both, baking powder and baking soda are required for the perfect texture. Don't omit one or replace one with the other.
- Don't replace buttermilk with regular milk- Since buttermilk adds moisture.
- Use ripe avocados- For maximum richness and creaminess.
- Don't replace cake flour- With any other flour since it creates the best tender cake texture.
- Make sure all the ingredients are at room temperature- So that they blend together smoothly.
- Puree the avocado- Into a very smooth mixture because if it's not smooth, there will be lumps in the batter.
- Line your pans with parchment paper of grease and flour them very well to prevent cakes from sticking to the pan.
- ADD MORE....
Recipe FAQs
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Room temperature- This can easily stay out in a sealed container for 1 day.
- Freeze- In a sealed container for up to 1 month.
- Make ahead- You can make this 1-2 days in advance.
More easy cakes
- Best Marble Cake
- Easy Ice Cream Cake
- Coca Cola Cake With Cake Mix (Coke Cake)
- 7 Up Cake (With Cake Mix)
- Pavlova Cake
Recipe
Easy Avocado Cake Loaf (With Chocolate Swirls)
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Ingredients
Avocado cake batter
- 1 Avocado Ripe, Pureed into a smooth paste without lumps
- 2 tablespoon Coconut oil Melted
- 1 cup Granulated sugar
- 2 Eggs Large, Room temperature
- 1 cup Buttermilk
- 1 tablespoon Vanilla extract
- 2¼ cups Cake flour
- 1½ teaspoon Baking powder
- 1 teaspoon Baking soda
Chocolate batter for "marbling" effect
- ¾ cup Avocado cake batter Remove this amount from the cake batter you just made
- 3 tablespoon Cocoa powder
- 3 tablespoon Granulated sugar
- 4 tablespoon Milk More or less may be needed to make the batter smooth
Instructions
- In a mixing bowl, add the avocado puree, coconut oil, sugar and mix everything until smooth.
- Add eggs, buttermilk and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Dump this dry mixture into the wet mixture and mix until just combined. Your avocado batter is ready.
- Scoop out ¾ cup of the batter you just made into another bowl.
- Add cocoa powder, sugar and milk and mix until just combined. Your chocolate avocado cake batter is ready.
- Now, divide the original avocado cake batter into 2 loaf pans (Dimensions: 8x3). Spread the batter evenly with a spatula.
- Pour spoonfuls of the chocolate avocado cake batter that you just made on top of the cakes and use a toothpick or butter knife to create a marbling effect.
- Bake at 350 degrees F for 40-45 minutes or until an inserted toothpick in the center comes out clean.
- Cool to room temperature and enjoy.
Notes
- Don't over mix batter because that will yield a tough and gummy cake.
- Use ripe avocados for maximum richness and creaminess.
- Coconut oil can be replaced with any neutral oil of your choice.
- Make sure all ingredients are at room temperature to allow for even and smooth blending.
- Read all my tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Corrine
Hi, I’ve just made two delicious cakes in my new combination microwave oven. I cooked them in the convection oven and isolated the turntable for 35 minutes. I didn’t have coconut oil so used rapeseed oil and substituted the buttermilk with oat milk. Fantastic first attempt and will definitely make more. Thank you for the recipe.
Priyanka R
Hi..I made this cake but halved the recipe. It came out too good.Preparing an avocado cake for the first time and happy that it was a success. Thanks for the recipe
dv8
i baked this today. no cake flour where i live so i used 2 cups of all purpose plus one tablespoon of cornstarch. i reduced sugar to 1/2 cup and omitted the oil altogether. i also skipped chocolate swirl. baked it in 23 cm springform pan.
the texture of the cake is great, moist and spongy. the flavour is not bad, there is a certain slightly bitter aftertaste to it.
Abeer Rizvi
Thanks for trying this recipe. You said you "reduced the sugar by 1/2 cup." That's why you had that slightly bitter aftertaste. I test my recipes multiple times posting them here and those quantities listed above provide the best results. If you make any changes to them, the results would obviously be different.
zahabia
I made the cake today using half the cake recipe replacing evaporated milk with coconut milk n using half brown sugar ,the cake tasted great,I couldn't taste the avocados at all,very moist n soooooo soft,thanks for the recipe.
Abeer Rizvi
Yay! I am sooo happy to hear that and I can't wait to try out your modifications
Mira
This sounds very interesting, never added avocet to cake, but can't wait to try it. I'm curious about the taste, avocado + evaporated milk, must be good.
Calandra
These are in the oven, but the recipe didn't mention anything about greasing the pans, so I didn't, cringing with worry. THEN I noticed that your pans looked floured. I hope they come out okay
Abeer
@Marcy...It's just one regular sized avocado. Hope you enjoy this cake