Easy Chocolate Avocado Cake Recipe – Gluten-Free & Paleo

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Avocado Cake Recipe – Gluten-Free & Paleo

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels indulgent but doesn’t leave you feeling guilty. And honestly? This chocolate avocado cake is it. It’s unbelievably moist, rich, and chocolatey – and you’d never guess there’s avocado in it! I first made this when I was trying to find a treat that my gluten-free and paleo friends could enjoy, and it’s been a hit ever since. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another gluten-free cake. It’s a surprisingly simple recipe that delivers big on flavor. It’s perfect for birthdays, a cozy night in, or just when you need a little chocolate fix. Plus, it’s packed with healthy fats and natural sweeteners, so you can enjoy a slice (or two!) without the guilt. It serves about 9 people and takes around 40 minutes to bake, with just 15 minutes of prep time – easy peasy!

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• 1 cup coconut flour (about 95g)
• ½ cup cacao powder (about 45g)
• ¼ cup tapioca flour (about 30g)
• ¼ cup coconut sugar (about 50g)
• ¼ teaspoon baking soda (about 2g)
• 1 cup non-dairy milk (about 240ml) – almond, coconut, or cashew work great!
• ½ cup maple syrup (about 120ml)
• 4 tablespoons avocado oil (about 60ml) – or melted coconut oil/ghee
• 5 eggs
• ½ cup chocolate chips (about 85g)

Ingredient Notes

Let’s talk ingredients! I’ve made this cake a lot, and these little tips will help you get the best results.

Coconut Flour: A Gluten-Free Staple
Coconut flour is super absorbent, so don’t try to substitute it 1:1 with wheat flour. It gives the cake a lovely, slightly nutty flavor.

Cacao Powder: The Richness of Real Chocolate
I prefer cacao powder over cocoa powder for its deeper, more intense chocolate flavor. It’s also packed with antioxidants!

Tapioca Flour: For Texture and Binding
Tapioca flour helps bind the cake and gives it a lovely, slightly chewy texture. You can also use arrowroot starch if you prefer.

Coconut Sugar: A Natural Sweetener
Coconut sugar has a lower glycemic index than refined sugar and adds a subtle caramel flavor.

Avocado Oil: Healthy Fats and Moisture
Avocado oil keeps the cake incredibly moist. You can also use melted coconut oil or ghee, but avocado oil is my go-to for a neutral flavor.

Eggs: Binding and Structure (Egg-Free Options Discussed)
Eggs help bind the ingredients and give the cake structure. Don’t worry, I’ve got egg-free options for you down below!

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish, or line it with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, whisk together the coconut flour, cacao powder, tapioca flour, coconut sugar, and baking soda. Make sure everything is nicely combined – no lumps allowed!
3. Now, add the non-dairy milk, maple syrup, and avocado oil (or your chosen alternative) to the dry ingredients. Use an electric hand mixer to blend everything until it’s smooth and creamy.
4. Gently fold in the chocolate chips using a spatula. Don’t overmix!
5. Pour the batter into your prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before slicing and serving. For an even firmer texture, pop it in the fridge overnight – trust me, it’s worth the wait!

Expert Tips

• Don’t overbake! This is a moist cake, and you don’t want it to dry out.
• Use room temperature ingredients for best results.
• If you don’t have an electric mixer, a whisk will work, but it will take a little more elbow grease.

Variations

Vegan Adaptation
To make this cake vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Let the flax eggs sit for 5 minutes to thicken before adding them to the batter.

Gluten-Free Confirmation
Double-check that your chocolate chips are certified gluten-free if you have a severe allergy.

Adjusting Sweetness Level
If you prefer a less sweet cake, reduce the maple syrup to 1/3 cup.

Spice Level (Optional: Cinnamon or Chili)
A pinch of cinnamon or a tiny dash of chili powder can add a lovely warmth and complexity to the chocolate flavor. My friend, Priya, swears by a pinch of cayenne!

Festival Adaptations (Easter, Birthdays)
Decorate with seasonal sprinkles or frosting for a festive touch. It’s always a hit at my family’s Easter celebrations.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of coconut whipped cream or a scoop of vanilla ice cream. A sprinkle of fresh berries adds a beautiful touch too!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Can I substitute the avocado oil with another oil?
Yes, you can! Melted coconut oil or ghee are great alternatives.

What can I use instead of eggs in this recipe?
Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) work wonderfully for a vegan version.

Can this cake be made ahead of time?
Absolutely! It actually tastes even better the next day.

How do I ensure the cake is fully baked?
A toothpick inserted into the center should come out clean. If it comes out with wet batter, bake for a few more minutes.

Is coconut sugar a 1:1 replacement for granulated sugar?
Not quite. Coconut sugar is less sweet, so you may need to use slightly more.

What is the best way to store leftover cake?
In an airtight container at room temperature or in the refrigerator.