This Paleo Chocolate Avocado Cake With Coconut Flour is so fluffy and moist, you’ll never believe it’s butter- and oil-free!
Is there really anything better than that moment when your mom let you lick the frosting beaters while she was whipping up a chocolate cake? I remember standing in the kitchen as a kid, too short to reach the counter, waiting for her to hand them over like it was some sacred reward. Now that I’m an adult, the beaters are all mine. And yes, there may have been an instance or two of me making frosting for no reason other than to eat it with a spoon. Oh well.
But frosting is only half of the story here. This Paleo chocolate cake is something else entirely. It’s ultra-rich and moist, made with mashed avocado for a sumptuous texture that walks the line between fluffy and fudgy. And that silky-smooth ganache on top ties the whole thing together as unapologetically chocolaty. The avocado flavor does not peek through this recipe whatsoever—it disappears completely. What’s left is a deep, nutty cocoa flavor that makes it hard to believe you’re eating something dairy-free and grain-free. I’ve served this to several people who side-eye anything with a “healthy” slant, and not one of them guessed what was in it.
Is This Paleo Chocolate Avocado Cake With Coconut Flour Healthy?
This cake offers a combination of healthy fats, fiber, and antioxidants without any refined flour, sugar, or dairy. Avocado is rich in potassium, folate, and monounsaturated fat, while coconut flour offers fiber and a little protein.
Coconut sugar and honey are still sugars, of course, but they’re lower on the glycemic index compared to refined white sugar. And if you’re using good-quality dark chocolate, you’re also getting some antioxidants in the mix. If you swap the eggs and honey with a flax egg and agave, respectively, it’s vegan-friendly, too. So, is it a superfood? No, but I like to think of it as dessert with some benefits.
Ganache Without Cream
Traditional ganache is pretty straightforward; it’s just chocolate and heavy cream melted together into a luscious mixture. But if you don’t eat dairy, never fear—you, too, can enjoy a decadent ganache with all your favorite chocolate desserts.
The secret is full-fat coconut milk. Thick, rich, and high in fat, this is the perfect alternative to regular heavy cream. The trick is to heat the coconut milk gently—do not let it boil—and then whisk the chocolate slowly after letting it stand for a few seconds. Slow and steady wins the race here; you’ll end up with a gorgeous, smooth ganache that will have even the dairy lovers fooled.
How Do I Store Leftovers?
Store leftover cake in an airtight container in the fridge. It’ll stay fresh for around 4-5 days. You can also freeze individual slices if you wrap them tightly in parchment paper or plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight or on the counter for a few hours before serving.
Serving Suggestions
If you’re serving your chocolate avocado cake for an elegant dessert course, consider whipping up a batch of classic Espresso Martinis to complete the vibe and wow the crowd. After all, espresso is a fantastic pairing with chocolate! I’m also a fan of some homemade Almond Butter or Strawberry Sauce swirled through those gorgeous layers of ganache. It makes for a picture-perfect dessert!
Ingredients
For The Cake:
- coconut oil for greasing the pans
- 1 1/2 cups ripe avocado mashed
- 3/4 cup full-fat coconut milk
- 1 1/2 cups coconut sugar
- 9 eggs separated, at room temperature
- 1 1/2 tablespoons vanilla
- 1 cup + 2 tablespoons coconut flour sifted, 99 grams
- 1 cup + 2 tablespoons tapioca starch 135 grams
- 3/4 cup cocoa powder sifted
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 ounces dark chocolate morsels finely chopped
For The Frosting:
- 1 1/2 cups full-fat coconut milk
- 3 tablespoons honey
- 12 ounces dark chocolate morsels
Instructions
- Preheat your oven to 350°F and line three 9-inch cake pans with parchment paper on the bottom, rubbing the sides generously with coconut oil.
- Place the avocado and coconut milk into a food processor and blend until very smooth. Place into a large bowl.
- Add in the coconut sugar, egg yolks (make sure the whites are in a separate bowl), and vanilla and beat, using an electric hand mixer, until well combined.
- In a separate bowl, whisk together the coconut flour, tapioca starch, cocoa powder, baking soda, and salt. Add it into the wet ingredients and blend on low speed until combined. Fold in the chopped chocolate.
- Clean the beaters off very well and beat the egg whites until they form stiff peaks, about 5-6 minutes. Fold them into the batter a little bit at a time, very gently. You want no white streaks to remain.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool completely before frosting.
To Make The Ganache:
- While the cake bakes, pour the coconut milk and honey in a large pot and set it on medium heat. When the milk looks like it is just about to boil (do not let it boil), remove from the heat and add in chocolate morsels. Let stand for 30 seconds, without stirring the chocolate.
- After 30 seconds are up, gently whisk the chocolate into the milk until it's smooth and well combined. Pour into a bowl, cover the top with plastic wrap (allowing it to stick right to the chocolate so it doesn't develop a skin in the refrigerator). Refrigerate until it's cool to the touch, but still a little bit liquid; about 1-2 hours.
- Once the ganache is cooled, use an electric hand mixer to whip it until it just begins to lighten in color and just holds its shape; only 30 seconds or so. It thickens up quickly! If it thickens too much, you can always pop it in the microwave for a few seconds.
To Assemble:
- Place your cake bottom-side-up on a pedestal. Spread a lightly heaping 1/2 cup of the ganache on top and repeat with a second layer.
- Place the final layer on top and spread a thin coat of ganache all over the cake; this is the crumb coat. Refrigerate until the crumb coat feels set, about 30 minutes.
- Spread the remainder of the ganache all over the cake.
- Slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Ummm wow! Was not expecting it to be this good. This cake is straight from heaven. We had people over, and everyone ate this cake instead of the other desserts & didn’t even know it was healthy. It is very rich.
I used egg replacer powder, 8 “egg whites” and 5 “whole eggs” (Mixing the powder with different amounts of water). Whisking the eggs whites for 6-7 minutes still didn’t form “stiff peaks”, but it still turned out perfect. I also replaced tapioca starch with corn starch. Very moist. 10 stars!
Awesome!
The recipe for the ganache is not enough to comfortably cover the cake. Next time I would make at least 1.25 times or 1.5 times the recipe here. The cake is delicious!
Thank you so much for your feedback and for sharing your experience with the ganache! I’m so glad you love this cake!
I love this cake! I suggest you start the recipe by making the Ganache before you start making the cake, because the ganache has to be put in fridge for at least a couple of hours to cool. The cake cooks pretty quickly. The frosting will be ready when the cake is cool.
That’s a great idea! Thanks for suggesting.