Flaxseed Chocolate Avocado Cake
Flaxseed Chocolate Avocado Cake is an ultra-moist, fudgy chocolate cake made with mashed avocado instead of butter or oil. It’s rich, smooth, and packed with deep cocoa flavor, making it a chocolate lover’s dream.
Ingredients
- 1 large ripe avocado
- ½ cup unsweetened cocoa powder
- ½ cup ground flaxseed
- 1 cup whole wheat flour
- ½ cup honey or maple syrup
- ½ cup unsweetened almond milk
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Prepare the avocado: Cut a ripe avocado in half, remove the pit, and scoop out the flesh. Mash until smooth or blend for extra creaminess. Measure out 1 cup.
- Mix the dry ingredients: In a large bowl, whisk together cocoa powder, ground flaxseed, flour, baking soda, and salt. This keeps the cake soft yet structured.
- Combine the wet ingredients: In another bowl, mix the mashed avocado, honey (or maple syrup), eggs, vanilla extract, and almond milk. Whisk until smooth and fully combined.
- Make the batter: Gradually add the dry ingredients to the wet mixture, stirring gently. The thick, sticky batter creates a dense, fudgy cake—avoid overmixing.
- Bake the cake: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Pour in the batter, smooth the top, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy as is or top with chocolate ganache or a dusting of cocoa powder.