Avocado and Cocoa Fudge Layer Cake
This incredibly moist and decadent layer cake swaps traditional butter for ripe avocado, creating a silky fudge-like texture that pairs perfectly with dark cocoa. It's a rich, healthier alternative to classic chocolate cake that will fool even the pickiest dessert lovers.
Ingredients
Ingredients
- 2 large ripe avocados pitted and mashed until completely smooth
- 2 cups all-purpose flour sifted
- 0.75 cup unsweetened cocoa powder high-quality Dutch-processed preferred
- 1.5 cups coconut sugar or granulated cane sugar
- 2 tsp baking soda
- 0.5 tsp sea salt
- 2 cups water room temperature
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 0.5 cup dark chocolate chips melted for the frosting base
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days. Because of the avocado content, the cake stays exceptionally moist when chilled. You can freeze un-frosted layers for up to 3 months by wrapping them tightly in plastic wrap and foil.