Chocolate avocado cake

Bizcocho de chocolate y aguacates

Hardly anybody can resist a good chocolate cake, and this is the best I've tasted in a long time.

The avocado gives it an incredible creaminess and makes the cake juicy and soft inside. A delight for the palate.


  • 150 g ripe Exotic Fruit Box avocado
  • 300 g light muscovado sugar
  • 350 g plain flour
  • 70 g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400 ml semi-skimmed milk
  • 150 ml vegetable oil
  • 2 tsp vanilla extract


  • Heat oven to 180 C. Grease cake pan.


  • Put the avocado and the sugar in a bowl of an electric mixer, and mix until smooth. Add the rest of the cake ingredients to the bowl with a pinch of fine salt and process again to a velvety, liquid batter.


  • Pour batter in the cake pan and bake for 25 mins untila skewer inserted into the middle of the cake comes out clean.


  • Cool in the cake tin for 5 mins, then turn the cake onto a rack to cool completely.
  • Sprinkle with icing sugar.


This cake holds up perfectly for a few days wrapped in film paper. The avocado will prevent it from drying out and the cake will remain very juicy.

This recipe was created by Nono el , classified as Recipes and labelled with