Paleo Chocolate Avocado Cake

10 60 386
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 8
Paleo Chocolate Avocado Cake
Health Highlights


2 cup Almond flour/meal, Bob's Red Mill (finely ground)
2 avocado(s) Avocado (peeled, seeded, mashed)
1/2 tsp Baking soda
2/3 cup Cocoa powder, unsweetened
1/2 cup Monk Fruit in The Raw Natural Sweetener
4 large Egg
1/2 cup Honey
1/4 tsp Salt
1 tbsp Vanilla extract, pure
1/2 cup Water (boiling)


Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper.

In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine- it should be a slightly runny paste.

In a large bowl, sift almond flour, baking powder, and salt.

Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.

Add the chocolate mixture to the food processor and blend until well-combined.

Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.

Gently fold the chocolate avocado mixture into the dry ingredients, adding chocolate chips if desired.

Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean. Cool the cake for at least 20 minutes before removing from the pan.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 386
Calories from fat 229
Calories from saturated fat 30
Total Fat 25.5 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.2 g
Cholesterol 108 mg
Sodium 195 mg
Potassium 589 mg
Total Carbohydrate 31 g
Dietary Fiber 7.9 g
Sugars 19.6 g
Protein 11.0 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 0.5

Energy sources


Meal Type(s)