Looking for an impressive dessert for your guests? Check out the avocado chocolate raspberry cake! It combines rich chocolate, tart raspberries, and heart-healthy avocado for a delicious and nutritious treat.
The avocado replaces most of the butter in the recipe, making it moist and delicious while also being better for you. Plus, the addition of key lime buttercream adds a tangy twist to this decadent dessert. If you’re a fan of chocolate and raspberries, this cake is a must-try!
Key Avocado Chocolate Raspberry Cake Ingredients & Why
Raspberries
Raspberries provide fruity flavor and vibrant color.
Avocado
Avocado replaces butter, ensuring a soft, moist, and heart-healthy cake.
Cacao
Cacao offers a gluten-free, all-natural alternative to cocoa.
Cake flour
Cake flour creates a light and fluffy texture.
Baking powder
Baking powder and baking soda aid in leavening.
Sugar sweetens the cake.
Eggs bind and structure the ingredients.
Buttermilk adds moisture and tenderness.
Key lime
Key lime imparts a tangy note to the buttercream frosting.
Raspberry jam
Raspberry jam serves as a cake filling.
Confectioner’s sugar
Confectioner’s sugar sweetens and smoothens the buttercream.
Hazelnuts
Hazelnuts craft a healthy, homemade hazelnut-chocolate spread for filling.
How Do You Make The Best Avocado Chocolate Raspberry Cake?
- Preheat the oven to 175°C and grease/line a medium cake tin.
- In a large mixing bowl, combine all dry ingredients. Then, add eggs and almond milk, and mix thoroughly.
- Pour the batter into the cake tin and bake for 45-50 minutes.
- While the cake bakes, prepare the frosting by blending all ingredients until well combined. Refrigerate for later use.
- For the filling, simply mix all ingredients in a bowl and refrigerate.
- Once the cake is done, let it cool completely. Then, cut it in half and allow it to cool again.
- Spread the filling on the bottom cake piece and the frosting on the top piece. Put them together and decorate with mini chocolate eggs and raspberries. Store in an airtight container in the fridge for up to 3 days.
Pro Tips For Making Avocado Chocolate Raspberry Cake Recipe
- Use ripe, soft avocados for a smooth cake texture.
- Blend avocados thoroughly with other wet ingredients to eliminate lumps.
- Opt for unsweetened cacao or cocoa powder for richer chocolate flavor.
- Enhance chocolate flavor with a dash of coffee in the avocado cake.
- Line the baking pan with parchment paper and grease sides to prevent sticking.
- Bake until the top is firm with slight cracks.
- Allow the cake to cool completely before frosting with chocolate avocado frosting.
- Garnish with fresh raspberries for a burst of color and flavor.
How to Store Avocado Chocolate Raspberry Cake
- Let the cake cool completely, then store.
- Seal the cake in a container.
- Keep it in the fridge for up to three days.
Can You Freeze Avocado Chocolate Raspberry Cake?
Avocado cake freezes well for 3 months. To enjoy the full glory of the frosting, defrost overnight in the fridge. You can also freeze gluten-free chocolate avocado and raspberry cake shots for 6 months in a zip-lock freezer bag.
For paleo chocolate raspberry avocado cake layers, freeze for 1-2 months. If you have extra cake, wrap individual slices in plastic and store them in an airtight freezer bag. Avocado chocolate mousse can be frozen for 2 months in a freezer-safe container.
Frequently Asked Questions About Avocado Chocolate Raspberry Cake
Does avocado chocolate cake taste like avocado?
Contrary to expectations, avocado chocolate cake has no discernible avocado flavor.
Is avocado chocolate cake healthy?
Consider avocado chocolate cake as a nutritious twist on the classic chocolate cake. Avocado’s vitamins, minerals, and antioxidants make it a healthier choice. Plus, many recipes are sugar-free, dairy-free, oil-free, and gluten-free.
How do I make avocado chocolate cake?
To make avocado chocolate cake, mash avocado finely and combine with flour, sugar, eggs, and cocoa. Some recipes include coffee or water.
Avocado Chocolate Raspberry Cake Recipe
Ingredients
- 1 Cup Plain Flour
- ¼ Cup Cacao Powder
- 1 Cup Natvia 2 Tbsp
- ¼ Cup Almond Milk
- 2 Ripe Avocados
- ½ Cup Cacao Powder 3 Tbsp
- ½ Cup Cream Cheese
- ½ Cup Greek Yoghurt 4 Tbsp
- Natvia 75g Raspberries + more for decorating ½ Tsp
- Vanilla Mini Chocolate Eggs to decorate
Instructions
- Preheat the oven to 175°C and prepare a cake tin.
- Combine dry ingredients in a large bowl, add eggs and almond milk, and mix thoroughly.
- Pour the batter into the tin and bake for 45-50 minutes.
- While the cake bakes, prepare the frosting: blend all ingredients, then refrigerate.
- For the filling, mix all ingredients in a bowl, then refrigerate.
- After baking, let the cake cool completely, then cut it in half.
- Spread filling on one half, frosting on the other, and assemble. Decorate with chocolate eggs and raspberries. Store in the fridge for up to 3 days.
