Skip to main content

My favourite healthy chocolate avocado cake


Sama, this cake will always hold a special place in my heart because of my friend Stef. During a time when I wasn't feeling my best, Stef showed up with this lovely cake that felt like a total indulgence but was actually exactly what my body needed.

It’s rich, fudgy, and naturally sweet, but the real secret is that it's made with avocados! They make the texture incredibly soft and the chocolate frosting silky-smooth, but I promise you can’t taste them at all. Stef made this for me to help me feel better, and it truly did. It’s the perfect treat for a birthday or a rainy afternoon when you need a healthy dessert that still feels like a big, chocolatey hug.

Ingredients

  • 3 cups almond flour or almond meal

  • ½ cup unsweetened cocoa powder

  • ¾ cup water

  • 1 cup mashed ripe avocado (about 1½ medium avocados)

  • 1 cup granulated sweetener that measures like sugar (e.g., monkfruit)

  • 3 eggs

  • 2 teaspoons baking powder

  • ½ teaspoon sea salt

  • 2 teaspoons vanilla essence

  • 1 cup mashed ripe avocado

  • ¼ cup unsweetened cacao or cocoa powder

  • ⅔ cup sugar-free maple syrup (or another liquid sweetener)

  • ¼ teaspoon sea salt

Simple Instructions

Step 1: Preheat your oven to 180 °C (350 °F). Line a round 8-inch (20 cm) cake tin with baking paper.

Step 2: Put all cake ingredients into a food processor: almond flour, cocoa powder, water, mashed avocado, sweetener, eggs, baking powder, salt, and vanilla. Blend on high for about 1 minute until smooth.

Step 3: Pour the batter into the prepared cake tin and smooth the top. Bake for 50 minutes. When done, take it out and let the cake cool completely.

Step 4: Clean the food processor and add the frosting ingredients: mashed avocado, cacao powder, sugar-free maple syrup, and salt. Blend until creamy and smooth.

Step 5: Once the cake has cooled completely, spread the frosting evenly over the top using a knife or spoon. We love finishing it with a sprinkle of desiccated coconut. For a firmer frosting, chill the cake briefly before serving.

Comments

Post a Comment

Popular posts from this blog

Welcome to My Journey: Finding Strength Through Sharing

Hey there, and welcome to My World My Life , my little corner of the internet. After what felt like an endless process, I’ve finally moved all my old blog posts from their outdated home to this fresh new space. It wasn’t easy, balancing this with treatment, work, and family life, but with a little help from my family, I made sure every post made it over intact. No missing entries, no broken links (because let’s be honest, that totally would have happened). Now that everything is in place, I couldn’t be more excited for what’s ahead. This blog isn’t just about sharing my journey; it’s about creating a space where we can connect, support one another, and navigate life’s unexpected twists together. One of those twists came in the form of breast cancer. One moment, I was going about my usual routine, and the next, I was sitting in a doctor’s office, hearing words that didn’t feel real. In an instant, my world flipped upside down. My days became a whirlwind of appointments, treatments, and ...
3 comments
Read more

Mediterranean courgette, goat cheese & mint tart

This is one of those recipes that always makes me think of grandma and our family meals. Growing up, whenever she made stuffed courgettes (zucchini), she never let anything go to waste. After scooping out the cores, she’d turn them into something just as delicious... like this simple, flavourful tart. It always felt like a little extra treat, made with so much love. Every time I make it now, it takes me right back to those warm, comforting moments around the table. It’s the kind of dish that feels special without being fussy... perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn soft and sweet, pairing beautifully with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it looks impressive but is really so easy to make. I hope that one day, when you make it yourself, it brings you the same comfort and joy it always brings me and maybe even reminds you of me. Ingredients: 2 cups of courg...
2 comments
Read more

Baked kofta with vegetables

After a long day of fasting from sunrise to sunset, nothing feels better than a homemade meal that brings everyone together. Kofta bi Seniyah, which means “Kofta in the pan”, is one of those dishes that fills the house with warmth and the most amazing aromas. Juicy kofta patties, golden roasted potatoes, sweet tomatoes, onions, and peppers all simmer together in a rich, flavourful tomato sauce. It’s hearty, comforting, and full of memories. The best way to enjoy it is with fluffy rice or fresh pita bread, just like we always do. I hope one day, when you make it, it reminds you of our family iftar table and the love that goes into every bite. Ingredients For the Kofta: Plant-based mince beef (or mince beef)  ½ onion, grated ¼ cup breadcrumbs (I prefer to use Sainsbury's Cranberry, Orange & Chestnut Stuffing for added flavour) 2 cloves garlic, crushed 2 tbsp chopped fresh coriander For the Vegetables & Sauce: 3 potatoes, peeled & sliced into ¼-inch rounds 3 bell peppers,...
2 comments
Read more