Photo of Decadent Avocado-Chocolate Cake by WW

Decadent Avocado-Chocolate Cake

Total Time
50 min
20 min
30 min
Ready to venture beyond avocado toast? Get a dose of heart-healthy omega-3s from a rich, dark, totally satisfying cake that replaces refined fat with avocado. How to keep leftover avocado from browning and turning slimy? Leave the pit in, cover in plastic or reusable food wrap, and refrigerate. Top the cake with mint leaves or fresh raspberries for a splash of color.


Cooking spray

5 spray(s)

Semisweet chocolate

3 oz, chopped

All-purpose flour

1 cup(s)

Unsweetened cocoa powder

½ cup(s)


¾ cup(s)

Baking powder

1 tsp

Baking soda

¾ tsp

Table salt


Plain lowfat yogurt

1 cup(s)

California (Hass) avocado

½ item(s), without skin and seed, ripe, peeled, pitted, and chopped


1 large egg(s)

Vanilla extract

1 tsp

Confectioners' sugar

1 tsp


  1. Preheat oven to 350°F. Line bottom of 8-inch round cake pan with parchment paper; spray paper and side of pan with nonstick spray.
  2. Place chocolate in medium microwavable bowl and microwave on Low until melted, stirring every 20 seconds. Let cool slightly.
  3. Stir together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in large bowl.
  4. Place yogurt in blender; add avocado and puree. Add egg and vanilla and pulse just until combined. Add avocado mixture and melted chocolate to flour mixture and stir until smooth. Spoon batter into prepared pan, smoothing the top. Bake until toothpick inserted into center comes out clean, 28–30 minutes.
  5. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and let cool completely, right side up, on wire rack. Dust with confectioners’ sugar just before serving. Cut into 16 slices.
  6. Serving size: 1 slice