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Chocolate avocado cake

Dark chocolate avocado cake

Total Time
50 min
20 min
30 min
Looking for a new way to enjoy avocados beyond the usual avocado toast? Try making a decadent, rich, and absolutely delicious dark chocolate avocado cake. This recipe replaces butter with avocado for a unique twist on a classic dessert.


Dark chocolate

90 g, chopped

Plain flour

1 cup(s), (150g)

Cocoa powder

½ cup(s), (45g)

Baking powder

2 tsp

Bicarbonate of soda

¾ tsp

Caster sugar

¾ cup(s), (165g)

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)


½ medium, chopped


1 medium

Vanilla bean extract, alcohol free

1 tsp

Cocoa powder

1 tsp, extra, to serve

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g), extra to serve


  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round cake tin with oil and line base and side with baking paper.
  2. Place chocolate in a medium heatproof bowl over a saucepan of simmering water and cook, stirring, for 2-3 minutes or until melted. Cool slightly.
  3. Stir flour, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a large bowl. Stir in sugar.
  4. Process yoghurt and avocado in a food processor until smooth. Add egg and vanilla and pulse until just combined. Add avocado mixture and melted chocolate to flour mixture and stir until well combined. Spoon mixture into prepared tin and smooth surface with the back of a spoon.
  5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set cake aside in tin for 10 minutes before transferring to a wire rack to cool. Dust with cocoa powder and serve with a dollop of yoghurt.