Name: Chocolate Avocado Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (or whole wheat pastry flour); 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 ripe avocado, mashed (about 1/2 cup); 3/4 cup granulated sugar or coconut sugar; 2 large eggs; 1/2 cup Greek yogurt or dairy-free alternative; 1/2 cup milk (dairy or plant-based); 1 tsp vanilla extract; 1/4 cup brewed coffee (optional); 1/2 cup dark chocolate chips or chopped chocolate (optional)

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Why You’ll Love This Recipe

This cake offers all the decadence of a traditional chocolate bundt cake with a nourishing twist. The avocado not only replaces unhealthy fats but also enhances the cake’s moisture and flavor without being overpowering. It’s simple to prepare, beautiful to present, and easily customizable for different dietary needs. Plus, it’s a crowd-pleaser—even avocado skeptics won’t guess it’s in there.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or whole wheat pastry flour for a healthier twist)
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Ripe avocado, mashed
Granulated sugar or coconut sugar
Eggs
Greek yogurt or dairy-free alternative
Milk (dairy or plant-based)
Vanilla extract
Brewed coffee (optional, enhances chocolate flavor)
Dark chocolate chips or chopped chocolate (optional, for extra richness)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the mashed avocado and sugar until smooth. Add in the eggs, one at a time, mixing well after each.
Stir in the yogurt, milk, vanilla extract, and coffee (if using).
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Fold in chocolate chips if using.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Servings and timing

This recipe yields about 12 servings. Prep time is approximately 15 minutes, and baking time is around 45–50 minutes, bringing the total time to just over an hour including cooling.

Variations

Gluten-free version: Use a 1:1 gluten-free baking flour blend.
Vegan option: Replace eggs with flax eggs and use plant-based milk and yogurt.
Sugar alternatives: Swap sugar for coconut sugar or a sugar substitute like erythritol.
Frosted finish: Drizzle with a dark chocolate glaze or dust with powdered sugar for an elegant touch.
Spiced twist: Add cinnamon or a pinch of cayenne for extra depth.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices individually and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or warm slices in the microwave for 15–20 seconds.

FAQs

Can you taste the avocado in the cake?

No, the avocado blends seamlessly into the cake, adding moisture and richness without a strong flavor.

Can I use frozen avocado?

Yes, just be sure it’s fully thawed and mashed smoothly before incorporating it into the batter.

What can I use instead of yogurt?

You can substitute with sour cream, buttermilk, or a dairy-free yogurt alternative.

Does this cake need frosting?

It’s delicious on its own, but you can add a glaze or dust it with powdered sugar for extra flair.

Can I use a different pan?

Yes, but baking time will vary. For loaf or round pans, adjust accordingly and check for doneness with a toothpick.

Is the coffee flavor strong?

Not at all. The coffee simply enhances the chocolate flavor without adding a noticeable taste.

How ripe should the avocado be?

Use fully ripe avocados for the smoothest texture and best incorporation into the batter.

Can I reduce the sugar?

Yes, though reducing it too much may alter the texture. Try cutting back by ¼ cup if needed.

Is this cake suitable for kids?

Absolutely. It’s a healthier alternative to traditional chocolate cake and kid-approved in flavor.

Can I make this ahead of time?

Yes, it keeps well for several days and even improves in flavor the next day.

Conclusion

This Chocolate Avocado Bundt Cake is proof that healthy and delicious can coexist beautifully. Moist, rich, and full of chocolate flavor, it’s a feel-good dessert you’ll be proud to serve. Whether you’re baking for a party, holiday, or just a personal treat, this cake delivers indulgence with a nutritious twist that everyone will love.

Chocolate Avocado Bundt Cake

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This Chocolate Avocado Bundt Cake is a moist, rich, and healthier twist on classic chocolate cake. Avocado replaces oil or butter, adding healthy fats and a velvety texture without overpowering the flavor. It’s perfect for guilt-free indulgence and special occasions alike.

Author: Laura
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the mashed avocado and sugar until smooth. Add in the eggs one at a time, mixing well after each addition.
Stir in the yogurt, milk, vanilla extract, and brewed coffee (if using).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips or chopped chocolate if using.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Notes

Use a gluten-free 1:1 flour blend for a gluten-free version.
Replace eggs with flax eggs and use plant-based yogurt/milk for a vegan cake.
Swap sugar with coconut sugar or erythritol for lower sugar content.
Add a drizzle of chocolate glaze or dust with powdered sugar for a finished look.
To freeze, wrap slices individually and store up to 3 months.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 210
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg