Craving a rich, moist chocolate cake but skipping the butter? This Dark Chocolate Avocado Cake is your new go-to. You’ll love how surprisingly decadent and simple this cake recipe without butter is to create.
Key Ingredients & Substitutions:
- Ripe Avocados: Essential for moisture and healthy fats.
- Cocoa Powder: Use unsweetened natural cocoa for best flavor.
- All-Purpose Flour: Can substitute with a gluten-free all-purpose blend.
- Sweetener: Granulated sugar is standard; coconut sugar works too.
- Leavening Agents: Baking soda and baking powder are both needed.
- Liquid: Plant-based milk like almond or soy keeps it dairy-free.
Ingredients:
- 2 ripe medium avocados, pitted and scooped
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup plant-based milk (almond, soy, or oat)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water
- Optional: Dark chocolate chips for topping
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 10-12 slices
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal, ensuring your cake recipes without butter turn out perfectly.
2. Mash the Avocados
In a large bowl, mash the ripe avocados until very smooth. You can use a fork or an electric mixer for this step. Aim for a creamy, lump-free consistency.
3. Combine Dry Ingredients
In a separate large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Make sure there are no clumps, creating a uniform base for your cake.
4. Mix Wet Ingredients
To the mashed avocado, add the plant-based milk, vegetable oil, and vanilla extract. Whisk until well combined. This mixture provides the rich moisture in this cake recipe without butter.
5. Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough. Stir in the hot water last; it helps bloom the cocoa.
6. Bake Your Cake
Pour the batter evenly into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Variation Ideas:
- Espresso Boost: Add 1-2 teaspoons of instant espresso powder to the hot water for a deeper chocolate flavor.
- Minty Fresh: Incorporate ½ teaspoon of peppermint extract with the vanilla.
- Nutty Crunch: Fold in chopped walnuts or pecans at the end of mixing the batter.
- Citrus Zest: Add the zest of one orange to the dry ingredients for a bright note.
Storage Instructions:
Store leftover Dark Chocolate Avocado Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I taste the avocado in this cake?
A: No, the avocado’s flavor is completely masked by the chocolate, adding only a creamy texture.
Q: Why use avocado instead of butter in cake recipes?
A: Avocado provides healthy fats and moisture, making it a great dairy-free and butter-free alternative.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q: How do I know if my avocados are ripe enough?
A: A ripe avocado will be dark in color and yield slightly to gentle pressure.
Q: Can I use less sugar?
A: You can reduce the sugar by ¼ cup, but it may affect the cake’s sweetness and texture slightly.
Q: Is this cake suitable for vegans?
A: Yes, this cake recipe without butter is entirely vegan, using plant-based milk and no animal products.