Chocolate Avocado Cake
Recipe GLPR2a9f0ac0a12392
A rich and moist chocolate cake made with creamy mashed avocado, creating a tender crumb while keeping the cake naturally dairy-free. Topped with a chocolate chip drizzle, this dessert delivers deep cocoa flavor with a subtle, buttery richness from the avocado.
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Ingredients
1½ cup ripe avocados, mashed
6 eggs
¼ cup water
1⅓ cup sugar
2 cup self-rising flour
6 tablespoon cocoa powder
2 teaspoon baking powder
⅝ cup chocolate chips
cooking spray
Directions
Preheat your oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and set it aside. In a large mixing bowl, crack the eggs and add the water, then whisk lightly until just combined.
Gently stir the mashed avocado into the egg mixture until it is fully incorporated and smooth. In a separate bowl, whisk together the sugar, self-rising flour, cocoa powder, and baking powder. Carefully fold the dry ingredients into the wet ingredients, stirring only until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared Bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Run a thin knife around the edges if needed, then invert the cake onto a wire rack and allow it to cool completely to room temperature.
Once the cake has cooled completely, place the chocolate chips in a microwave-safe bowl and melt them in 30-second intervals, stirring between each interval, until smooth. Drizzle the melted chocolate over the top and sides of the cake.
Slice the cake with a sharp knife and serve. Store any leftovers covered at room temperature for up to 2 days.
