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Avocado Cocoa Cake

This cake incorporates ripe avocados into the batter, replacing traditional fats to create a moist, tender crumb with a dense, melt-in-the-mouth texture. The batter is mixed until smooth and baked until a toothpick inserted into the center comes out clean, resulting in a rich, chocolatey dessert with an earthy undertone.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: undefined
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 ripe avocados peeled and pitted
  • 1 cup sugar
  • 2 eggs large eggs
  • 1/2 cup unsweetened cocoa powder preferably Dutch-processed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • 8-inch cake pan
  • Parchment paper
  • Cooling rack
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and set aside.
  2. In a large mixing bowl, mash the ripe avocados with a fork until smooth and creamy, showing no large chunks.
    2 ripe avocados
  3. Add sugar to the mashed avocados and beat together using a hand or stand mixer on medium speed until well combined and slightly fluffy, about 2 minutes. Then, beat in eggs one at a time, fully incorporating each before adding the next.
    2 ripe avocados
  4. Mix in vanilla extract and cocoa powder until the mixture is homogeneous, with a deep chocolate color and smooth texture, about 1-2 minutes.
    2 ripe avocados
  5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. The batter should be thick and smooth.
    2 ripe avocados
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean and the surface is slightly cracked.
  7. Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a cooling rack and cool completely before serving, allowing the texture to set and the flavors to develop.