Avocado Cake
This soft and moist avocado cake recipe with chocolate swirls has no butter, shortening or margarine. It’s a bit healthier because of the avocado puree.
I have been working on this easy avocado cake recipe since last Summer but every time I made it, something was wrong. After a thousand tweaks, this recipe is now PERFECT!
This avocado marble cake is soft and moist. It’s not too dense like a pound cake but not too airy like a chiffon cake either. There’s a nice balance.
The fresh avocado puree adds a lot of moisture and it also replaces shortening, butter and margarine, making it a slight healthy avocado cake.
The best thing about this simple avocado cake recipe is there is no need to make it pretty, thanks to all those beautiful chocolate swirls on top. This would be a great avocado birthday cake for people who are not too fond of frostings.
I know most of you are worried that you will taste the avocados in this avocado chocolate cake but trust me when I say this=> You can’t taste them at all!
My husband couldn’t tell and he has a very strong palette!
How to make avocado cake?
- Cream together avocado puree, sugar, coconut oil.
- Add eggs, buttermilk, vanilla extract and mix until smooth.
- Separately, whisk together flour, baking powder and baking soda.
- Combine the dry mixture and wet mixture together.
- To create the marble effect, reserve some cake batter and mix it together with sugar, milk and cocoa powder. Swirl it with a butter knife on top of the cake.
- Bake and enjoy.
Tips for avocado cake:
- 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 creaminess.
- Don’t replace cake flour with any other flour since it creates the best 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 cake.
Other Avocado Recipes:
Avocado Cake
Ingredients
Avocado cake batter
- 1 Avocado, Ripe, Pureed into a smooth paste without lumps
- 2 tbsp Coconut oil
- 1 cup Granulated sugar
- 2 Eggs, Large
- 1 cup Buttermilk
- 1 tbsp Vanilla extract
- 2¼ cups Cake flour
- 1½ tsp Baking powder
- 1 tsp Baking soda
Chocolate batter to create the "marbling" effect
- ¾ cup Avocado cake batter, Remove this amount from the cake batter you just made
- 3 tbsp Cocoa powder
- 3 tbsp Sugar
- 4 tbsp Milk, More or less may be needed to make the batter smooth
Instructions
- In a mixing bowl, add the avocado puree, coconut oil, and sugar and mix everything until smooth.
- Add eggs, one at a time, while continuing to mix.
- Add 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 cake 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.
- Pour spoonfuls of the chocolate avocado cake batter that you just made on top of the cakes and use a toothpick or a butter knife to create a marbling effect.
- Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Until next time, tata my lovelies!
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.
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.
Yay! I am sooo happy to hear that and I can’t wait to try out your modifications 🙂
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.
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.