Thank you for stopping by, friend! You’re in for a real treat today because this Chocolate Avocado Cake (No Flour) is pure magic. It’s rich, moist, and incredibly fudgy — the kind of cake you can’t believe is actually good for you. With ripe avocado, rich cocoa, and no flour in sight, this cake checks every box: gluten-free, wholesome, decadent.
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Overview of Recipe Content
This cake is my go-to when I want something sweet but nourishing. It’s perfect for:
- A healthy weeknight dessert
- Birthday treats for gluten-free friends
- Potlucks where you want to surprise people with how good healthy can taste
You’ll love this cake because:
- It’s flourless and naturally gluten-free.
- It’s moist and tender, never dry.
- It’s sweetened with maple syrup or honey — no refined sugar!
- It’s so easy to make, just one bowl and 30 minutes from start to finish.
What it tastes like: Think rich chocolate brownie meets avocado mousse cake. Fudgy, dense (in the best way), and melt-in-your-mouth good.
Seasonal Note: This cake is a great fit for spring and summer when avocados are creamy and in-season, but I’ve made it year-round with ripe store-bought ones and it always turns out.
Ingredients:
- 1 large ripe avocado (about ½ cup mashed)
- 2 large eggs
- ½ cup (120ml) maple syrup or honey
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking soda
- ⅓ cup (60g) dark chocolate chips or chunks (optional)
Tools Needed:
- Mixing bowl
- Fork or hand mixer (for mashing avocado)
- Whisk
- 8×8 inch baking pan
- Parchment paper
Suggested Substitutions:
- Swap maple syrup for honey or agave if preferred.
- Add cinnamon, espresso powder, or a pinch of cayenne for a flavor twist.
- Toss in nuts or shredded coconut for extra texture.
How to Make Chocolate Avocado Cake (No Flour)
- Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
- Mash the avocado until very smooth. You don’t want chunks — smooth like baby food.
- Add eggs, maple syrup, vanilla and whisk until combined.
- Stir in cocoa powder, salt, and baking soda. The batter should be thick and glossy.
- Fold in chocolate chips if using.
- Pour into pan and smooth the top with a spatula.
- Bake for 22-26 minutes or until the center is set and a toothpick comes out mostly clean.
- Cool completely before slicing — the texture sets as it cools.
The smell while it bakes? Like a rich chocolate truffle shop just opened in your kitchen.
What to Serve with Chocolate Avocado Cake
- A dollop of coconut whipped cream or Greek yogurt.
- Fresh raspberries or sliced strawberries.
- A scoop of dairy-free vanilla ice cream for extra indulgence.
- Espresso or a glass of cold oat milk.
Tips for Making It Perfect
- Make sure your avocado is ripe and buttery soft.
- For best results, use a blender or food processor to puree the avocado.
- Let the cake cool fully before slicing — it’s fudgier that way.
- Dust with powdered sugar or cocoa before serving for a lovely finish.
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze slices individually wrapped for up to 3 months. Thaw at room temperature.
- Reheat: Microwave for 10–15 seconds to bring back the fudginess.
General Information
Chocolate + avocado might sound unusual, but the creamy fat in avocado gives this cake its signature texture. It’s a clever way to boost nutrition without sacrificing indulgence. Avocados bring fiber, healthy fats, and a velvety texture that flour just can’t deliver.
This cake fits right in with the clean-eating trend and is great for folks avoiding gluten, grains, or refined sugar.
Frequently Asked Questions
Can I taste the avocado? Not at all! It blends right in with the cocoa and sweetener.
Can I double this recipe? Yes, use a 9×13 pan and bake for 28–32 minutes.
Can I use a flax egg instead of regular eggs? Yes, though the texture will be a bit softer. Use 2 flax eggs (2 tbsp flaxseed + 6 tbsp water).
Is it safe for kids? Totally! Just skip the optional espresso powder if adding.
Can I make it nut-free? Absolutely. There are no nuts in the base recipe.
Conclusion
This Chocolate Avocado Cake (No Flour) is one of those magical recipes that wows you with how good it tastes and how simple it is. I love sharing it at family dinners and watching everyone do a double-take when I tell them it’s made with avocado!
If you loved this, you’ll swoon over:
Interactive Elements
I’d LOVE to see how your cake turns out. Leave a review or comment below — and don’t forget to snap a photo and tag me @poulefrecipe on Pinterest!
Nutritional Information
| Serving Size | Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|---|
| 1 slice (1/9 cake) | 180 | 4g | 18g | 12g | 11g | 4g |
Chocolate Avocado Cake (No Flour) – Guilt-Free and Irresistibly Fudgy!
- Total Time: 35 minutes
- Yield: 9 slices 1x
Description
This flourless chocolate avocado cake is ultra-rich, naturally fudgy, and made with wholesome ingredients. Perfect for a guilt-free dessert that feels indulgent.
Ingredients
1 large ripe avocado (about ½ cup mashed)
2 large eggs
½ cup maple syrup or honey
½ cup unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp salt
½ tsp baking soda
⅓ cup dark chocolate chips or chunks (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
2. Mash avocado until smooth.
3. Add eggs, maple syrup, vanilla. Whisk until combined.
4. Stir in cocoa powder, salt, baking soda.
5. Fold in chocolate chips.
6. Pour into pan and smooth top.
7. Bake for 22–26 minutes or until center is set.
8. Cool completely before slicing.
Notes
Use a food processor for ultra-smooth avocado.
You can substitute honey or agave for maple syrup.
Add-ins like chopped walnuts, coconut flakes, or a pinch of cinnamon elevate the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
