Paleo Avocado Chocolate Cake Recipe

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Finally we are getting some cooler days here in California and baking with avocados is back on my radar. This past weekend I tried out a new Paleo Chocolate Avocado Cake recipe developed by Sabrina Modelle. Her chocolate cake recipe uses mashed avocados as a fat replacement for butter or shortening, and is made without white flour and sugar. So if you love chocolate and are looking for a paleo-friendly, gluten-free/vegetarian Chocolate Cake recipe, here’s a little slice of chocolate heaven!

With 450 calories per serving I can’t say it is a “light” dessert, but how many cakes do you know that provide 12 grams of protein and 8 grams of dietary fiber per serving?

avocado chocolate cakeIt’s pretty easy to make, too.


First preheat your oven to 325°F, then grease a loaf pan (non-stick baking spray works great, but I like to use olive oil and a basting brush to keep with the unprocessed theme of this recipe) and line with parchment paper. Put 2/3 cup good-quality cocoa powder in a bowl and pour ½ cup boiling water and 1 Tbsp. real vanilla extract over the cocoa. Whisk to combine into a slightly runny paste and set aside.

Since this recipe is gluten-free, we’re using almond flour. For those of you who may not have used almond flour before, make sure you purchase almond flour and not almond meal. They are different. Ask me how I know.

Also you can make your own almond flour if you’re into that kind of thing, just pulverize blanched, peeled raw almonds until they reach a fine consistency. You do not want course ground almonds unless you like that kind of mealy texture.

Back to the recipe. In a large bowl sift together 2 cups of the almond flour, ½ tsp. baking soda and ¼ tsp. salt. Set aside.

Then place ½ cup dark honey, ½ cup coconut palm sugar and 2 ripe, Fresh California Avocados (peeled, seeded and mashed) into the food processor. Process until the avocado mixture is smooth and pale green. You can use a blender too, but I recommend using a mixer because you want the avocado to get really smooth. If your blender does a good job of achieving a smooth texture, have at it. Add the chocolate mixture to the avocado mixture and blend in the food processor until well-combined. Whisk 4 eggs (I know, the picture above only shows 3, but 4 is right) and pulse 3 to 5 times to mix in.

avocado chocolate cake batterNext gently fold the chocolate-avocado-eggs mixture into the dry ingredients. Fold in ½ cup chocolate chips if you want the cake even more chocolate-y. Leave them out if not.

avocado chocolate cake coolingPour the batter into the parchment-lined loaf pan and bake for 50 minutes or until a knife/toothpick comes out clean. Sabrina advised that the cake will be a bit jiggly at this point, and that’s ok. This is a moist loaf cake and you don’t want to over-bake it or it will dry out. Cool the cake for at least 20 minutes before removing from the pan.

avocado chocolate cake cooling rackCoconut whipped cream makes a great topper for this chocolate avocado cake, and for a holiday dessert I might try a little whipped cream dusted with pumpkin pie spice. Or serve a la mode with almond milk ice cream. The possibilities are endless really, my friends and I came up with a couple others while devouring it (Habanero and avocado chocolate cake anyone?).

But I have to confess, my favorite time to eat this cake is as a mid-morning snack with hot coffee. Just one slice… I swear! With all of that protein and fiber, it’s great at keeping you full.



Preparation: 10 minutes
Cook Time: 50 minutes
Serves: 8
Calories per serving: 450

Whether you’re living la vida Paleo or simply trying to reduce your intake of white flour and sugar, this dark chocolate cake is simply sublime. Even the most serious chocolate lover will be satisfied with this not-too-sweet cake that provides almost half your Vitamin E DV (40% DV) and 33% DV Dietary Fiber.

2/3 cup cocoa powder
½ cup boiling water
1 Tbsp. vanilla extract
2 cups finely ground almond flour
½ tsp. baking soda
¼ tsp. salt
½ cup dark honey
½ cup coconut palm sugar
2 ripe, medium Fresh California Avocados, peeled, seeded and mashed
4 large eggs
½ cup chocolate chips (optional)

Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper.
In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine- it should be like a slightly runny paste.

In a large bowl, sift almond flour, baking powder, and salt.

Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.

Add the chocolate mixture to the food processor and blend until well-combined.

Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.
Gently fold the chocolate avocado mixture into the dry ingredients, adding chocolate chips if you’re using them.
Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean.

The cake will be a bit jiggly. Cool the cake for at least 20 minutes before removing from the pan.

Calories 450; Total Fat 26 g (Sat 5 g, Trans 0 g, Poly 1.5 g, Mono 6 g); Cholesterol 95 mg; Sodium 140 mg; Potassium 380 mg; Total Carbohydrates 49 g; Dietary Fiber 8 g; Total Sugars 36 g; Protein 12 g; Vitamin A 191 IU; Vitamin C 3 mg; Calcium 116 mg; Iron 3 mg; Vitamin D 21 IU; Folate 47 mcg; Omega 3 Fatty Acid 0.07 g
% Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 20%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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