Chocolate Cake with Avocado

A delicious and moist chocolate cake, that's reasonably simple to make. For those days that you don't feel like making brownies because you want something more firm, cake, but you still want the depth of chocolate and non-dryness you typically see in brownies.

Created on 2019-10-12
Last updated on 2019-12-07

Adapted from Easy vegan chocolate cake by Jane Hornby @ BBC Good Food (2019-10-12)

Estimated time needed: At least 38 minutes. At most 53 minutes.

Ingredients

400 ml chocolate milk I tend to use chocolate oatmeal milk, as I think the oat flavor goes really well with this cake.
350 g flour both glutenfree and plain wheat flour should work fine
300 g brown sugar
150 ml vegetable oil
150 g Avocado Ripe, 150 g should be equivalent to 1 large avocado
50 g cocoa powder
40 g cooking chocolate Can be dark or milk chocolate, depends on how much chocolate taste you feel for
15 g butter About 1 tbsp, replaceble with vegetable oil
2 tsp baking powder
2 tsp vanilla extract
1 tsp bicarbonate of soda
0.5 tsp salt

Scaling

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By ingredient

Timeline

Directions

⌛ Active time 3 minutes

  • 15 g butter | About 1 tbsp, replaceble with vegetable oil

Grease the cake pan:

You can also use neutral cooking oil, but I prefer the taste of butter. The base amount of this recipe should fill a sheet pan, but if you want to use a taller pan (or more smaller pans) you can do that as well. Just remember, the thicker you make it, the longer it will take to cook all the way through.

⌛ Active time 2 minutes

  • 40 g cooking chocolate | Can be dark or milk chocolate, depends on how much chocolate taste you feel for

Melt chocolate:

Melt the chocolate in a microwave oven, or in a saucepan over low heat

⌛ Active time 2 minutes

  • 150 g Avocado | Ripe, 150 g should be equivalent to 1 large avocado

Peel, pit and mash avocado:

Peel and remove the the stone from the avocado so that it's ready to be mixed into the dough. To make it easier for the food processor, cut the avocado into smaller chunks and roughly mash with a fork.

⌛ Active time 5 minutes

  • 400 ml chocolate milk | I tend to use chocolate oatmeal milk, as I think the oat flavor goes really well with this cake.
  • 350 g flour | both glutenfree and plain wheat flour should work fine
  • 300 g brown sugar
  • 150 ml vegetable oil
  • 50 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 0.5 tsp salt

Add all ingredients together:

In a bowl if you're using an immersion blender, or to the food processor if you're using a food processor. Remember the avocado and melted chocolate.

⌛ Passive time 10 minutes

Preheat oven:

Turn on the oven to 150 ℃ (convection). You can use 175 ℃ if you don't have a convection oven.

⌛ Active time 5 minutes

Blend together:

Using a food processor or immersion blender, mix everything together until you have a batter that is velvety and somewhat liquid.

⌛ Active time 1 minutes

Transfer dough to greased pan

⌛ Passive time 25 minutes

Bake until done:

Bake for 25 mins, or until fully risen and a skewer inserted into the middle of the cakes comes out clean.