Who doesn’t enjoy chocolate cake? I was honestly on edge about this recipe from the beginning but it actually turned out delicious!

The thought of an egg-free and butter-free chocolate cake sounds pretty terrible but to my surprise it is actually fantastic! The baking with avocado trend is definitely something I have come to enjoy. You will love this cake.

Cake Recipe


  • 6 cups of all purpose flower
  • 10 tablespoons of dark chocolate cocoa powder
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup of coconut or avocado oil
  • 2 ripe avocados (mashed up)
  • 4 cups of water
  • 4 tablespoons of white vinegar
  • 4 tablespoons of vanilla extract
  • 4 cups of raw cane or coconut sugar
  • Frosting Ingredients:
  • 4 ripe avocados (mashed up)
  • 4 cups of confectioner’s sugar
  • 10 tablespoons of dark chocolate cocoa powder


  • Preheat your oven to 350F.
  • Grease and flower two large round cake pans at least ten inches.
  • In a bowl whisk the first five ingredients together.
  • In a separate bowl whisk the rest together and combine then add the sugar.
  • Pour the wet avocado mixture into the flower mixture and mix until it becomes smooth.
  • Divide the batter evenly between your cake pans.
  • Bake the cake and of course check it every thirty minutes.
  • Allow the cakes to cool in the pans.
  • After fifteen minutes turn them out and add the first layer of frosting.
  • Then the second layer and so forth.

This will result in a very delicious mouthwatering chocolate cake. My recipe was for making a very large cake fit for a large party but if you want to make one a little bit smaller follow the steps and measures in the video below. You will love this cake!

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