Gluten free chocolate avocado cake

Holly molly this gluten free chocolate avocado cake is out of this world. Not your conventional cake but still super awesome, gluten free and healthier.

gluten free chocolate avocado cake

 

I haven’t made a chocolate cake in for ever but since it was my husband’s birthday a couple of days ago I whipped this gluten free chocolate avocado cake that was nothing but delicious. It was really easy to. I have never used my food processor to mix the batter of any cake but because I am on a time crunch lately because of school I figured this way it would be quicker. Indeed it was and the batter came out nice and smooth.

To our surprise this gluten free chocolate avocado cake was super moist and fudgy. It was not that sweet so if you like to up the sweetness and add a little bit more sugar go for it if you like. I thought is was sweet enough for us though.

This cake is also dense so a little piece goes a long way. I think next time I am going to add some nuts to the cake batter. I was even thinking that next time instead of using avocados I might use cherries. Will see…I think that may not work but since the combo of chocolate and cherries is quite sensational I might just give it a try.

Well I hope you get to try this cake. If you have some avocados you need to use up this is a great way.

Enjoy!

gluten free chocolate avocado cake

gluten free chocolate avocado cake

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Gluten free chocolate avocado cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

Batter

Topping

  • 1/2 cup dark chocolate chips
  • 2 tbsp coconut milk or heavy cream
  • 1/3 cup walnuts, chopped

 

Directions:

Preheat your oven to 350F. Cut an 8 inch round piece of unbleached parchment paper and place it on the bottom of an 8 inch round cake pan and set aside. This will prevent the cake from sticking to the bottom of the pan.

Place all the batter ingredients in your food processor, or blender and pulse until all the ingredients are combined. Alternatively you can add the ingredients to a medium mixing bowl and mix with a wire whisk until you obtain a homogenous mixture (you may want to puree the avocados prior to adding them to the mixing bowl if you decide to use this method).

Transfer mixture to the prepared cake pan. Bake the cake for 35-40 minutes or until a tester inserted in the center of the cake comes out clean. Take the cake out of the oven and let it cool on a wire rack for one hour.

Place the chocolate chips and coconut milk in a safe microwaveable bowl and melt in 30 seconds intervals stirring in between until melted. Drizzle the melted chocolate over the cake and sprinkle the walnuts over and serve.

Keep leftovers covered in the fridge for up to 3-5 days.

NOTE: The cake tastes way better when cold or at least that is what I think :-)

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49 comments

  1. I made brownies with avocados last week, a similar recipe to yours. And I must say – be patient! Let the cake cool completely before you take a bite. While it was warm there was a familiar avocado flavor that only exists when the avocados are warm… but other than that when it was cold it was great. But I think you might get the same healthiness from using coconut oil maybe? Cherries would probably add great flavor!

  2. That looks DIVINE. Actually looks better than a regular chocolate cake.

  3. This sounds terrific! What is the volume of avocado needed? Would 3/4 cup of avocado be enough? Has anyone tried this with a fruit puree instead of avocado? Thanks!

  4. This looks awesome! I can vouch for a chocolate avocado cake myself! I too like it best cold.

  5. That is an awesome cake.
    Haven’t tried bake anything with avo, it always ended up eaten before I could even think of “what to do’ with avo ;P
    Might have try to harder to refrain from eating and bake this delicious looking cake :D

  6. Could i make this eggless? You think that apple puree could work as a substitute?

  7. Great idea to use avocados in this chocolate cake. I have only ever made a cake with avocados once before and it did not turn out that delicious so I definitely need to try out your recipe.. thanks for sharing it!

  8. That looks so good!!! I have 2 ripe avocados sitting on my counter….what are the chances?!

  9. Can i replace the almond flower in whole wheat flour?

  10. looks delicious. very creative. love that it is healthy too. bookmarking it.

  11. This cake is absolutely divine and super easy to prepare! Thank you so much for the recipe, I’ll be making this one again and again!

  12. This cake looks awesome! Wish I could reach into the screen and take a bite out!!

  13. This cake was amazing! So moist and yummy!

  14. This cake looks so good. Could i substitute regular flour or whole wheat flour for the almond flour? We are a nut free family.

  15. This is so so good! Everyone should make it. Like you mentioned, better when cold! Love your recipes, thank you so much for sharing!

  16. Hi, I have this cake in the oven now but even after 1 hour of baking it still is wet and gooey inside making me think its never going to fully cook.
    I followed the directions. Any ideas why this has happened?

    • Oh no, that is so weird. Was your batter liquid like? My batter was sort of think. I have not idea why that could have happened :-( I have made the cake a couple of times and it turned out fine!! So sorry I couldn’t be of more help.

  17. Oh no, that is so weird. Was your batter liquid like? My batter was sort of think. I have not idea why that could have happened :-( I have made the cake a couple of times and it turned out fine!! So sorry I couldn’t be of more help.

  18. I’ve made it with egg replacer and it was great:)

  19. You said avocado and almond flour and I said I go for it!
    I made it in cupcake liners, it’s delicious! (yeld about 12 and have to be full not 3/4 as the regular cupcakes; insted of buttercrea, I topped with melted white chocolate) But still I think for the next time I have to bake it and extra 5 minutes. Would love to heard how it goes if anyone have made it egg replacer and what they used.
    Thanks for hte recipe.

  20. I made this avocado chocolate cake on the weekend and it is delicious and SUPER moist! I used maple syrup as my unrefined sugar. So good, thank you for the recipe :)

    • YES! I wanted to do this, but how much maple syrup did you use? THANKS!

    • You should you use at least 1/2 cup if not more. Try the batter and see before you bake it to set the sweetness prior.

    • Great! And good idea, i will definitely taste it first…Thank You SO much! I am excited to make this for my kiddos and take with me when I go visit them this weekend :)   Take care, hope you’re having a great
      week!

  21. Great recipe- really surprised you use such great ingredients yet still put your food in a MICROWAVE.
    Thank you for recipe, great with conventionally melted chocolate!

  22. Could you substitute the almond flour for another gluten free flour like brown rice?

  23. I had a similar problem with the cake being very gooey. Is that normal? I’ve just recently started baking gluten free and with almond flour and I can’t seem to get the times right, but I am afraid of burning everything (almond flour is expensive!).

    The pictures provided look more “brownie gooey” than “cake gooey.” So what is your opinion on the final texture. Is it supposed to be dry like cake or gooey like a brownie?

  24. I made this cake a couple of weeks ago. My sister and nephew are both gluten and lactose intolerant. It was fabulous. I plan to take it with me when I go for Easter dinner.

  25. Thank you for this recipe! I made it for my mum on mothers day and I added about a cup of chopped walnuts through the mix. It was divine! 

  26. How do I get the nutritional info on the printed copy?

  27. Do you think it would still taste nice if I use coconut flour? 

  28. Does this frosting harden pretty well? I’ll be making the cake a day ahead of time and wondering whether to frost (chocolate drizzle) tonight or wait until tomorrow.

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