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Gluten-Free Chocolate Avocado Cake with Chocolate Avocado Frosting

Healthy fats in your dessert? Yes, please! Cut yourself a slice of this rich, gluten-free chocolate avocado cake with chocolate avocado frosting. 
Course Dessert
Keyword gluten-free
Servings 12
Author Quelcy Kogel


For the Cake:

  • 3 1/2 cups almond flour
  • 2/3 cup coconut sugar
  • 1/2 cup raw cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ripe avocado
  • 4 eggs
  • 1 cup maple syrup
  • 1/4 cup milk or non-dairy milk
  • 2 teaspoons vanilla extract

For the Frosting:

  • 1/2 avocado mashed
  • 1/2 cup butter
  • 5 oz. dark chocolate, chopped
  • 1 teaspoon coconut oil
  • 1 -1 1/2 cups powdered sugar

For the Garnish (optional)

  • Fresh berries
  • Fresh mint


For the Cake:

  • Preheat oven to 350°F. If using springform pans, grease them, or line regular cake pans with parchment paper. Cake size options: two 9-inch cake pans, three 6-inch cake pans, or two 8-inch cake pans with parchment paper and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, cacao, baking soda, and salt; set aside.
  • Scoop the avocado into the bowl of a stand mixer, and use the whisk attachment to beat until it is mostly smooth and creamy.
  • Add the eggs and whisk until combined. Add the maple syrup, milk, and vanilla.
  • Add the dry ingredients to the wet ingredients in three increments, and beat to combine, scraping down the bowl with a spatula between additions.
  • Pour the batter evenly into the prepared cake pans. Bake cakes for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Leave the cakes in the pans for 10 minutes, then run a knife or offset spatula along the edges and carefully invert them onto a cooling rack.
  • Allow cakes to cool before icing.

For the Frosting:

  • Scoop the avocado into the bowl of a stand mixer, and use the whisk to beat until it is mostly smooth and creamy. Add the butter slices to the mixing bowl.
  • Meanwhile, use a double-broiler method to melt the chocolate and coconut oil together until smooth, then pour the melted chocolate over the butter and avocado. Allow the mixture to sit for 3-5 minutes to soften the butter, then beat to combine.
  • Use a spatula to stir everything together until the butter is smooth (this may take a minute). Don't worry if the butter isn't completely melted. It will melt more as everything mixes together.
  • Sift 1 cup powdered sugar over the mixing bowl, and whisk again to combine everything until smooth. The frosting will be thick but still spreadable. Add more powdered sugar if you want it to be thicker.

To Assemble:

  • Dollop, then evenly spread frosting over the top of a cake layer. Top with the next layer of cake and repeat. Use an offset spatula to smooth frosting thinly on the side of the cake. Top with fresh berries and mint, and enjoy!


This recipe was adapted ever so slightly from The Almond Eater
Store the cake in a covered container or on a plate wrapped in foil at room temperature for up to 24 hours. After that, refrigerate the cake, and bring it to room temperature before serving, since the frosting will harden more when chilled.