Chocolate Avocado Bundt Cake

After realizing that an avocado turned a banana yogurt smoothie into silk without making it taste like avocado, it occurred to me that an avocado might be able to work some magic with a chocolate cake. So I  Googled Avocado Chocolate Cake, and seeing as it’s a big world, it appears that more than a few people have already had that idea. Last weekend, I followed a recipe for Avocado Chocolate Cake from Kirbie’s Cravings  almost to a T. My only modification to the recipe was the addition of two eggs, simply because I couldn’t believe that the cake would hold together without them.

Lo and behold, the cake was moist, delicious, better than expected, and I have to believe that it would have held together just as well if I had left out the eggs that the recipe did not call for.

Unable to leave well enough alone, or out of a conviction that avocado in and of itself wasn’t quite weird enough in a chocolate cake, I switched it up this weekend, substituting strong coffee for the water,  a cup of finely ground almonds for a cup of flour, and my own, on-the-fly concoction for the glaze. The result: an extra moist cake, rich with a mocha overtone, and definitely something that I will make again.

So now that this avocado thing is going well, I can’t decide whether to continue pushing the avocado envelope, or to run with some more  off-the-grid chocolate combinations. Either way, it looks like good stuff is ahead this week.


  • 2 cups unbleached flour
  • 6 Tbsp. unsweetened cocoa powder
  • 1.2 tsp. salt
  • 2 Tsp. baking powder
  • 2 tsp. baking soda
  • 2 cups raw sugar
  • 1 cup finely ground almonds, or almond meal
  • 1/4 cup canola oil
  • 1 1/2 cups strong coffee
  • 1 avocado well mashed (pureed in a blender with about 1/2 cup of the coffee works well)
  • 1 egg
  •  2 Tbsp. white vinegar
  • 1 tsp. vanilla


  • 3 Tbsp. butter
  • 3 Tbsp. cocoa powder
  • 1/2 cup raw sugar, blended to a fine consistency in mini food processor or coffee grinder
  • 2 Tbsp. half and half or almond milk
  • 1 tsp. vanilla


  • Preheat oven to 350
  • Coat an 8-10 cup  bundt pan with non-stick cooking spray with flour.
  • Sift together flour, cocoa, baking powder, baking soda and salt.
  • In another bowl, beat sugar with the remaining wet ingredients.
  • Using a hand whisk, combine wet and dry ingredients. Pour batter into the prepared bundt pan and bake for 45-50 minutes or until a knife inserted in the center comes out clean.
  • Allow to cool for 5-10 minutes before inverting onto a plate.
  • To make the glaze, combine butter, cocoa powder and sugar in a glass bowl, and microwave for 35 seconds or until butter melts. Add half and half or almond milk and vanilla and blend.
  • Drizzle glaze over the top of the cake and into the indentations from the bundt pan.

Optional: Insert a very small vase or container filled with a small amount of water into the center of the cake. Fill with fresh flowers.