Dark Chocolate Chip Avocado Cake

Dark Chocolate Chip Avocado Cake topped with a dark chocolate glaze is an ooey-gooey chocolate cake that’ll make you swoon bite after bite. The decadent chocolate glaze on top will almost make you forget that the cake itself is healthy!

Dark Chocolate Chip Avocado Cake | cakenknife.com

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The holidays are wrapping up and it’s almost time for those New Year’s resolutions that we always attempt to make and not break within the first two weeks.

Do you like to make New Year’s resolutions? I am one of those who totally do but… I have a hard time keeping them when it comes to food. I mean, after a couple of months of parties, treats, and heavy meals, it’s hard to just go cold turkey. Know what I mean?

I get into pretty bad habits when it comes to overindulgence so when it comes to the end of the holidays, I like to try to be a little bit healthier with my choices.

Of course, with my chocolate cravings in full swing, that seems  little bit difficult to do.

Dark Chocolate Chip Avocado Cake | cakenknife.com

So by healthier, I don’t mean only eating salads and cutting out all the sweets in my life.

Instead, I mean cutting calories where I can so that I can keep eating the deliciousness that I know and love. 

Or substituting things for the not so healthy things like butter and such when it comes to enjoying some of my favorite things…

LIKE CAKE.

Dark Chocolate Chip Avocado Cake | cakenknife.com

That’s where I got the idea to make this dark chocolate chip avocado cake.

I’ve made triple chocolate avocado cookies before and those were SO bomb that I had to go for it in an even bigger way with the chocolate and avocado combination.

I had to make a cake.

A dense, rich, indulgent cake that is made with avocado to lighten up the calories but doesn’t do anything to change the amazingness that is chocolate cake.

Dark Chocolate Chip Avocado Cake | cakenknife.com

Then I might have topped it with a dark chocolate glaze… Because dark chocolate is healthy still, right?

If you really want to watch some calories, go ahead and skip the glaze.

The cake still tastes insanely good, you will just be able to shave off a few extra calories without the added indulgence of the glaze.

A glaze that will make you fall to your knees and praise the cake gods because of its chocolate goodness.

Dark Chocolate Chip Avocado Cake | cakenknife.com

Pair a slice of this bad boy with a giant glass of milk and holy crap, you are in a whole other level of heaven.

Happy eating, my chocoholic friends!

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Dark Chocolate Chip Avocado Cake | cakenknife.com

 

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12 Responses to “Dark Chocolate Chip Avocado Cake”

  1. Kim Leonard — December 26, 2016 at 2:20 pm (#)

    This looks delicious!

  2. Prajakta — January 4, 2018 at 4:22 am (#)

    Nice too chocoletie

  3. Stevens Drema L — June 23, 2018 at 12:55 pm (#)

    Do you know of chocolate cake using sauerkraut. Lost recipe. Was from southern living. Lost recipe. Was delicious. Please help if you can

    • Meghan B. — June 25, 2018 at 2:44 pm (#)

      Unfortunately I haven’t heard of that recipe before! I wish I could be more helpful!

  4. Wena — August 10, 2018 at 2:37 am (#)

    Not crazy about mint extract in a cake can I substitute it? Or leave it out?

    • Meghan B. — August 10, 2018 at 8:07 am (#)

      You can totally leave it out! You could substitute it out for almond extract for a more nutty flavor if you wanted, as another option. Enjoy!

  5. Jennifer Wilson — October 15, 2018 at 7:58 pm (#)

    I’m definitely not an avocado fan but this looks too good to pass up. I plan to give it a try soon.

    • Meghan Y. — October 17, 2018 at 10:31 am (#)

      I hope you love it!

  6. azad — November 27, 2018 at 11:35 pm (#)

    Thank you for the amazing post. such wonderful recipe. Thank you for sharing…

  7. Claudia — February 4, 2019 at 9:31 am (#)

    Hi there.

    Thanks for this amazing recipe though I have not tried it yet.

    Can I substitute the flour for almond flour? And if so in what quantities?

    Thanks in advance.

    • Meghan Y. — February 4, 2019 at 5:37 pm (#)

      I’ve actually never tried the recipe with almond flour so I don’t know what that substitute would be. However, if you are hoping to make it gluten-free, you can use Bob’s Red Mill’s Gluten-Free 1-to-1 Flour! It works every time for me when making something gluten-free 🙂

  8. Sharon — February 23, 2019 at 2:27 pm (#)

    Hi Sarah. I saw your comment looking for the old Timey sourkraut cake – this is the only one I know of, it’s from the 1950’s, moist & delish-people think it’s coconut! I’ve also heard it called ‘Elmer Fudd Pucker Cake’.

    Enjoy,
    Sharon

    1950 CHOCOLATE SAUERKRAUT CAKE (think coconut)

    Recipe from 1950 Indiana Church Cookbook. It is always liked by my family and friends, guests think the ingredient is coconut!

    Cook time: 35 Min
    Prep time: 15 Min

    Ingredients
    1/2 c butter…softened
    1-1/2 c sugar
    3 eggs
    1 tsp vanilla
    2 c flour
    1 tsp baking soda
    1 tsp baking powder
    1/4 tsp salt
    1/2 c cocoa
    8 oz, canned sauerkraut, drained & rinsed with water. drain again, and chop
    1 c water

    Directions
    1. In a large bowl beat the sugar and eggs one at a time, beating together till light. Beat in the softened butter, and vanilla.
    2. In a second bowl add the flour, baking powder, baking soda, salt, and cocoa. Mix well. Add this to the above creamed mixture. Stir in cut up sauerkraut. Add the water and mix all together. Put in a 9×13 cake pan. Bake at 350 for 30-35 minutes. Let cool on a rack.

    You can either sprinkle cooled cake with powdered sugar or frost w/the yummy cream cheese frosting recipe below:

    No Guilt Cream Cheese Frosting…
    Looking for a way to make a cream cheese frosting without all that powder sugar ?? This frosting is light and creamy and can be made as guilt free as you want it to be. It doesn’t matter if you use fat free cream cheese or sugar free pudding mixes. any flavor/s will work- so you can change it to go with many different things.

    Prep time: 15 Min Serves: about 2 cups
    Ingredients
    8 oz cream cheese, (regular, fat-free or lo-fat)
    3 oz box of any flavor instant pudding (regular or sugar free)
    1 Tbsp vanilla or any flavor extract
    1 c milk

    Directions
    1. whip the cream cheese till smooth.
    2. add the vanilla or extract of your choice. this gives a creamy texture. (example, I made a lemon cake so I used lemon juice)
    3. in small bowl combine the milk and pudding till well mixed. Slowly pour into the cream cheese while mixing on low. Mix till well combine, this will be in a pourable form frosting, frost your item, and refrigerate for about 1 hour to give the frosting time to set up. then ENJOY !

    Sharon

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