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.
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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:
Recipe
Avocado Cake
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Ingredients
Avocado cake batter
- 1 Avocado Ripe, Pureed into a smooth paste without lumps
- 2 tablespoon Coconut oil
- 1 cup Granulated sugar
- 2 Eggs Large
- 1 cup Buttermilk
- 1 tablespoon Vanilla extract
- 2¼ cups Cake flour
- 1½ teaspoon Baking powder
- 1 teaspoon 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 tablespoon Cocoa powder
- 3 tablespoon 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, 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
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.
Until next time, tata my lovelies!
Shanny
Made this cake yesterday and my kids loved it! They didn't realised that there's avocado in them until my older boy said, there's something inside.... He loves avocado. Hubby didn't really enjoy a not so airy cake, too bad for him! And since Ii can't find evaporated milk and we dont do fat free, I used semi skimmed milk and it turned out great. Although I have to say, I can still taste the eggs which somewhat slightly. Is that normal? Would make this again but in chocolate perhaps?
Jeannie
This cake really looks so amazingly good and moist! Best part is there isn't any butter! Yum!
Lisa H.
Oh My! Oh My! *jumping with Joy* ... I must I must TRY baking this....
Book marking now ... Thank you
Carolyn Jung
Genius use of the avocado. I can't say that I've ever baked with avocados before. But this sure makes me want to give it a try.
Shibi Thomas
Wow you got a wonderful collection of cakes and its really hard to pick one, because they all look awesome!!!! I have some avocados and I am definitely making this marble cake.
Abeer
Yayyy! I am so happy it worked out
Gina
i made the cake last night the right way...turned out much better..thx so much abeer...have a wonderful day!!
Abeer
Oh and Gina...you said you used 1 big pan. I use 2 pans (9x3) when making this cake. So, i am not sure how using 1 pan would affect the cake or the baking time....
But, let me know how it goes...good luck
Abeer
Hey Gina,
I don't think using homo milk was the problem...it shouldn't really have affected it.
But yes, this cake really needs the 4 tsp of baking powder, not 2 and 1 avocado is more than enough. Using 2 would affect the texture of this cake considerably and may make it too moist to the extent that it doesn't taste good.
So, try out the recipe without any changes and see how it goes....it should work
Gina
Ok thank you so much for replying i will try this recipe out again tonight and i will definetly let you know how it turns out...thx again