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!
Marcy
This sounds so good!! But can anyone tell me if it is just 1(one) Avocado or 1 cup of Avocado?? As it says 1 and then in direction on pureeing them it says Avocados...as in more then one so I am confused? Thanks!
Melissa
This is awesome!!! Although I must admit, I halved the recipe and forgot to half the chocolate portion so it was more chocolate than vanilla! It was so good!!! I also added 2T of canola oil just because no oil at all made me nervous!! Thanks for such a great recipe that is lowfat to feed my family!
cakewhiz
@Chi... I don't know about the exact cup measurement. But, I don't use those bog avocados. I used the regular sized ones from my local grocery store. Happy caking
Chi
So excited to try this cake but was wondering what size avocado you used? I've seen the large ones at costco and smaller ones at the local grocery store. Is there a "cup" amount you can guess at?
Christine
Oh I am definitely an avocadoholic, haha! This cake looks delicious. I love baking with avocado and make avocado muffins all the time, but have never tried it in cake. Pinning.
nancy
I love avocado and I love cake. Sounds like a match here in your yummy looking dessert!
Abeer
Hey Gina...i haven't tried any modifications with this recipe. The top does usually crack a little but it should not stay gummy. Also, i don't know how changing the sugar quantity would affect it but one of my blogger friends made it using 1-1/4 cups suar and it came out fine for her. Since you cut down the sugar by soooooo much, it could have somehow affected the consistency of this cake and caused it to become gummy. The ratio of the flour and sugar must have become veryyyyy imbalanced. Please try and make this cake again without any changes and let me know how it goes.
Gina
I poured the cake into 3 pans and baked them for about 1 hour... but they all came out overly wet, moist, or "gummy". The cakes all rose and achieved a nice golden color on the top, but the inside is just a gooey mess! When they cool they firm up a bit, but still too moist. Any ideas why?
I did cut the sugar from 2 1/2 cups to 1/2 cup to make it more of a breakfast thing...
Gina
Making this tomorrow for breakfast with the leftover avocado we have from making guacamole... so excited!
I'm planning on cutting back on some of the sugar.... I'll let you know how it goes
Abeer
@ Shanny,...It's so great to hear your kids loved this cake!
When it comes down to the smell and taste of eggs, I think it has something to do with the freshness of eggs. Lord knows when those eggs were produced and how long they have been in transit before it hit the market shelves. Also, I have noticed some brands of eggs have an after-taste that I can tell coz i have a strong palette..hehe. My advice would be to try different brands of eggs and see which works best for you. It may seems crazy BUT some brands of eggs seem to have a stronger flavor and smell and some have a more milder taste/flavor. Have you tried organic eggs? They are a little pricey but in my opinion, those are the best... no artificial hormones or weird things were used to get those eggs and that really affects the overall quality of eggs.
I hope this helps. Keep me posted on any variations you try.