How to Make Rich Chocolate Cake With Avocado Instead of Eggs and Butter

As soon as you try this tasty vegan chocolate cake, you will never want to try another one again! It is light, with a silky smooth frosting, and rich in chocolate and healthy fats.

If you know me, you know I love some chocolate cake. Chocolate frosting is the only kind of frosting I’ll eat–everything else just tastes like sugar. So it came as the biggest surprise to me that I fell in love with this vegan, egg-free, butter-free decadent chocolate cake.


I hopped on the “baking with avocado” train to see if I could actually make a delicious chocolate cake with chocolate frosting made with avocado instead of eggs and butter.


Making it was a little strange. I didn’t need to wash my hands after dealing with the raw eggs, and it was perfectly fine to eat the batter because, again, no raw eggs.


It smelled like chocolate and baked pleasantly. But I knew the true test would come after dinner when I served it to my kids, ages 1 and 2.


The one year old had a taste of the frosting, which is smooth and almost pudding-like, and begged for more. Like tears-in-the-eyes begged. I let him skip the cake because, well, bedtime.


The two year old was thrilled to see a cake in the house, decided it was her birthday, and asked for a slice. She took one bite, grinned, then wiped her plate clean with her leftover baby carrots from dinner.


I’m calling this one a huge win. The frosting on its own is a little silky in texture for my palate, it is avocado, sugar, and cocoa powder! But together with the cake, which has almost a carrot or spice cake texture, it was a perfect pairing. This is a great less-guilty cake to serve to family and friends, and a great way to use up extra ripe avocados!



Rich Chocolate Cake with Avocados:




3 cups all-purpose flour

5 tablespoons dark chocolate cocoa powder

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon kosher salt

1/4 cup canola oil

1 ripe avocado, mashed until smooth

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

2 cups sugar


2 ripe avocados, mashed until smooth

2 cups confectioner’s sugar

5 tablespoons dark chocolate cocoa powder

How To Make:

Step 1 – Preheat oven to 350. Grease and flour two 9” round cake pans.

Step 2 – In a large bowl, whisk first five ingredients.

Step 3 – In another bowl, whisk canola oil and next four ingredients. Once combined, add sugar.

Step 4 – Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes.

Step 5 – To frost, combine all frosting ingredients in a large bowl and beat with an electric mixer until combined and fluffy. Allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

Chef’s Notes – If you want to frost the sides of the cake, double your frosting.

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