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.
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.
Now, pour the avocado cake batter into 2 loaf pans (Dimensions: 8x4). Spread the batter with a knife if necessary.
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.