Moist avocado chocolate cake

Moist avocado chocolate cake with avocado, cocoa, maple syrup and almonds: creamy, intensely chocolatey and baked without refined sugar.

At a glance

• Serves 10
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 169 kcal per serving
• Protein: 6 g
• Fat: 10 g
• Carbs: 15 g

Ingredients

• 2 avocados
• 150 g maple syrup
• 4 eggs
• 50 g cocoa
• 50 g ground almonds
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of sea salt

Method

You’ll need: oven · springform tin · stick blender · chopping board · knife · mixing bowl

1. Preheat the oven to 175 °C (155 °C fan) and line a small springform tin with baking paper.
2. Halve and stone the avocados and scoop out the flesh. Blend it finely with the maple syrup, vanilla extract and eggs until you have a smooth cream.
3. Mix the cocoa, ground almonds, baking powder and sea salt thoroughly in a bowl.
4. Add the dry ingredients to the avocado cream and stir briefly until you have an even batter. Don't stir for longer than you need to.
5. Pour the batter into the tin and bake at 175 °C for 30–35 min until the cake is moist but holds together. Then leave to cool completely.
6. Serve cold – that's when the texture is especially moist and the chocolate flavour tastes rounder.

Good to know

This cake is dense, moist and lovely and chocolatey. The avocado makes it soft and creamy without pushing itself into the foreground.

Swaps

Maple syrup → date paste (also provides fibre and minerals) | almonds → ground hazelnuts (similarly nutty) | vanilla extract → real vanilla seeds (no additives, pure aroma) | maple syrup → coconut sugar (less liquid, more caramel-like flavour; nutritionally no clear advantage – it's still sugar)

Allergens

Contains egg and almonds (tree nuts). For small children it's better as an occasional treat because of the cocoa and sweetness; in pregnancy, only eat it baked right through.

Dairy-free recipes