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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!
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. However, I have a hard time keeping them when it comes to food.
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.
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.
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. So, I had to go for it in an even bigger way with the chocolate and avocado combination.
I just, I had to make a cake. It’s something that I just crave!
A dense, rich, indulgent cake that is made with avocado to lighten up the calories.
However, this doesn’t do anything to change the amazingness that is chocolate cake.
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. It’s so creamy and chocolatey!
A glaze that will make you fall to your knees and praise the cake gods because of its chocolate goodness.
Pair a slice of this bad boy with a giant glass of milk and holy crap. Let me tell you, you are in a whole other level of heaven.
Happy eating, my chocoholic friends!
This Recipe’s Must Haves
I love bundt pans that give a pretty pattern to my cakes and this bundt pan is my favorite. It’s simple and gorgeous, just like you see in the photos!
Get all your mixing simplified with my fav kitchen appliance EVER = a stand mixer.
Measuring spoons and measuring cups for measuring out all the ingredients in the cake and the glaze.
If you want another chocolate avocado treat, this spicy chocolate avocado tart is a delightful treat!
Dark Chocolate Chip Avocado Cake
ingredients
- 3 cups All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Vegetable Oil
- 1 Avocado Mashed smooth
- 2 cups Water
- 2 cups Granulated Sugar
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Mint Extract
- 1 cup Dark Chocolate Chips
- 2 ounces Dark Chocolate
- 3 tablespoons Unsalted Butter
- 1 cup Confectioners Sugar
- 2 tablespoons Hot Water
- 1/2 tablespoon Pure Vanilla Extract
instructions
- Preheat oven to 350°F. Butter and flour a Bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, whisk together vegetable oil, avocado, water, vanilla and mint extract. Whisk in granulated sugar until combined.
- Add wet mixture to dry mixture. Stir in until combined and smooth.
- Pour batter into greased Bundt pan. Sprinkle with dark chocolate chips. Bake for 45 to 55 minutes, or until set in the center.
- Let cake cool for 15 minutes and turn out onto a cooling rack until completely cooled.
- In a medium saucepan, melt chocolate and butter together over low heat. Whisk in sugar.
- Stir in water 1 tablespoon at a time, until combined. Then stir in vanilla.
- Drizzle chocolate frosting over cake and allow to set for at least 20 minutes.
- Slice and serve!
Kim Leonard says
This looks delicious!
Prajakta says
Nice too chocoletie
Stevens Drema L says
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. says
Unfortunately I haven’t heard of that recipe before! I wish I could be more helpful!
Wena says
Not crazy about mint extract in a cake can I substitute it? Or leave it out?
Meghan B. says
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!
Jennifer Wilson says
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. says
I hope you love it!
azad says
Thank you for the amazing post. such wonderful recipe. Thank you for sharing…
Claudia says
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. says
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 🙂
Sharon says
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
Rosa says
Hi, i would like to do this,but i have some questions, will it taste like avocado? Can i substitute the oil for butter? Can i make it in a loaf pan or two? Thank you.
Meghan Y. says
It tastes very mildly of avocado but that’s only if you are searching for it. I’ve served it to many people who were surprised when I told them there’s avocado in it after they tasted it! I have not tried to use oil instead of butter personally, but you can try it. I would use two loaf pans and cut the bake time by one third if you do so.
Michala says
I’d like to make this in small Bundt size, 6 to a pan, for a party. What baking/time/temp other adjustments would you recommend to keep it as moist and yummy?
Meghan Y. says
Hi Michala! So I baked this cake in a 12-cup bundt pan, and I haven’t personally tried to scale it down before. Based on what I know about baking, if yours is 6 to a pan, I’m assuming you are speaking in terms of cups, so you could simply cut the recipe in half and start by reducing the cooking time in half. This is a rough approximation so you’ll want to check the cake to make sure it is set in the center before removing from the oven. Check it at about 20 to 25 minutes, then continue to cook in small increments until set if it isn’t set by that time. Let me know how it turns out!
Marisa says
Thank you so much for this great recipe, Meghan! Have made this twice ; it’s fudgey, moist for at least 5 days, and its ingredients are usually in my pantry (except for the overripe avocados which were my fridge.)
Meghan Y. says
I’m so thrilled to hear that!! 🙂 Enjoy!