Welcome, dear reader! I’m so thrilled you’re here. This Flaxseed Chocolate Avocado Cake is an absolute delight—ultra-moist, naturally sweetened, and packed with healthy fats and fiber. It’s the perfect guilt-free indulgence! Make sure to subscribe for more wholesome recipes by email. 😉
📋 Overview of Flaxseed Chocolate Avocado Cake
Here’s what makes this cake so special:
- What it is: A decadent, oil-free chocolate cake made with avocado, flax, cocoa, and almond flour.
- Occasions: Great for brunch, dessert, potlucks, or cozy family dinners.
- Why you’ll love it: It feels rich and indulgent—yet it’s naturally sweet, dairy-free (if using almond milk), and vegan-friendly if you use flax eggs.
- Flavor profile: Deep, fudgy chocolate with a subtle nuttiness from the avocado and almond flour.
- Nutritional benefits: Full of healthy fats, fiber, plant-based protein; refined-sugar-free; gluten-free if using oat flour.
- Seasonal note: Perfect any time of year, but extra comforting in cooler months.
🥘 Ingredients
- 1 ripe avocado, mashed
- 2 large eggs or 2 flax eggs (vegan option: 2 tbsp flaxseed + 5 tbsp water, mixed)
- ½ cup (120 ml) maple syrup or honey
- ½ cup (120 ml) almond milk (or regular milk)
- 1 tsp vanilla extract
- ½ cup (50 g) ground flaxseed
- ½ cup (50 g) unsweetened cocoa powder
- ¾ cup (90 g) almond flour (or oat flour)
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (90 g) dark chocolate chips
🧰 Tools You’ll Need
- Mixing bowls
- Electric hand mixer or whisk
- 8-inch round or 9×5-inch loaf pan
- Parchment paper (optional, for easy removal)
- Measuring cups and spoons
🔄 Substitutions & Add‑Ins
- Flour swap: Almond flour → oat flour for a grain-based option.
- Sweetener swap: Maple syrup → honey (not vegan).
- Milk swap: Almond milk → coconut oat milk.
- Boost it: Fold in chopped nuts, espresso powder, or swirl in peanut butter.
🍰 How to Make Flaxseed Chocolate Avocado Cake
- Prep & preheat:
Preheat to 350 °F (175 °C). Grease or line your pan with parchment. - Mash avocado:
In a bowl, mash until smooth and creamy. - Wet ingredients:
Whisk in eggs (or flax eggs), maple syrup, almond milk, and vanilla. Smell that sweetness already! - Combine dry stuff:
In another bowl, sift together ground flaxseed, cocoa powder, almond flour, baking soda, and salt. - Bring it together:
Slowly add dry mix to wet, mixing until fully combined—no streaks! Fold in dark chocolate chips. - Bake:
Pour batter into pan, smooth the top. Bake 25–30 minutes (round pan) or 35–40 minutes (loaf pan), until a toothpick comes out with moist crumbs. - Cool & enjoy:
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice and dive in!
Tip: The cake keeps incredibly moist—some days later it’s even better!
✨ What to Serve With It
- Toppings: Greek yogurt or coconut whipped cream + fresh berries.
- Pairings: A scoop of vanilla ice cream or drizzle of almond butter.
- Drinks: Coffee, mint tea, or almond milk latte.
- Presentation ideas: Dust with cocoa powder or cinnamon; plate with a mint sprig.
🌟 Tips for Making It Perfect
- Avocado ripeness: Needs to be ripe and creamy for that smooth texture.
- Flour texture: Almond flour should be finely ground to prevent a gritty cake.
- Prevent dryness: Don’t overmix or overbake—remove when toothpick shows moist crumbs.
- Advance prep: Bake a day ahead and store cooled cake, wrapped, at room temp for deeper flavor.
🥡 Storage Instructions
- Room temp: 3 days in an airtight container.
- Fridge: Up to 5 days—bring to room temp or gently warm before serving.
- Freezer: Wrap tightly and freeze slices for up to 2 months. Thaw at room temperature or warm on low.
📚 General Information
This cake delights in its wholesome swaps—avocado for oil, flaxseed for structure, and natural sweeteners in place of refined sugar. It aligns beautifully with health-conscious diets and proves that chocolate can be nourishing too!
❓ Frequently Asked Questions
1. Can I use regular eggs instead of flax eggs?
Yes! This cake works perfectly with either. For a vegan version, mix 2 tbsp ground flaxseed with 5 tbsp water, let sit 5 minutes.
2. Can I make this gluten-free?
Absolutely—use almond flour (as listed) or certified gluten‑free oat flour.
3. Can I omit the chocolate chips?
You can, but they add gooey pockets—totally worth it. Try chunks of dark chocolate or nuts, too!
🔚 Conclusion
There you have it—a rich, wholesome Flaxseed Chocolate Avocado Cake you can feel good about. It’s the definition of indulgence without guilt! If you loved this, try my Avocado Chocolate Muffins and Healthy Banana Flax Pancakes. Can’t wait to see your kitchen creations—share your pics on Pinterest or tag me @poulefrecipe. Happy baking, friends!
📌 Interactive Elements
Let me know what you think! Leave a review or comment below, and please share your beautiful cake photo on Pinterest 📌 at poulefrecipe.
📊 Nutritional Information (per slice, ~12 servings)
| Calories | Fat (g) | Sat Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|---|
| 200 kcal | 14 g | 3 g | 18 g | 5 g | 5 g |
Unbelievably Moist Flaxseed Chocolate Avocado Cake 🍫💚
- Total Time: 40 mins
- Yield: 12 servings 1x
Description
This ultra‑moist Flaxseed Chocolate Avocado Cake is guilt‑free delight—naturally sweetened, vegan‑optional, and ready to impress!
Ingredients
1 ripe avocado, mashed
2 eggs or flax eggs
½ cup maple syrup
½ cup almond milk
1 tsp vanilla
½ cup ground flaxseed
½ cup cocoa powder
¾ cup almond flour
1 tsp baking soda
¼ tsp salt
½ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F and grease pan.
2. Mash avocado until smooth.
3. Whisk in eggs, maple syrup, milk, vanilla.
4. Combine dry ingredients in separate bowl.
5. Add dry mix to wet, mix until just combined.
6. Fold in chocolate chips.
7. Pour into pan and bake until a toothpick comes out with moist crumbs.
8. Cool in pan 10 min, then finish on rack.
Notes
Swap in flax eggs to make it vegan.
Use oat flour for a gluten‑free option.
Do not overbake—watch for moist crumbs on toothpick.
Store in airtight container, room temp or fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
