Recipes / Sweets and drinks / Baked Goods

Avocado Chocolate Cake with Cocoa Frosting, Sweetened with Monk Fruit

Name: Avocado Chocolate Cake with Cocoa Frosting, Sweetened with Monk Fruit
Total time: 25 min
Yield: 9 servings
Cuisine: Europe and North America
Ingredients: Sponge: ripe avocado flesh 200 g; gluten free baking powder 10 g; unsweetened soy milk 420 ml; kOBE Monk Fruit Blend 180 g; flour 300 g; cocoa powder 50 g; baking soda 5 g; vegetable oil 140 ml; vanilla powder 10 g. Filling and outer frosting: vanilla powder 5 g; ripe avocado flesh blended smooth 90 g; sunflower cream 85 g; hot unsweetened soy milk 130 ml; kOBE Monk Fruit Blend 235 g; unsweetened dark chocolate chips grated small 165 g; cocoa powder 30 g

Sweets and drinksBaked GoodsEurope and North America25 minutes baking, several hours chilling before slicing

An avocado chocolate cake with cocoa frosting uses mashed ripe avocado to keep the crumb moist while the frosting stays rich and smooth. It works because the mild avocado sits under a deep cocoa frosting. The hardest part is choosing the avocados, since underripe fruit leaves a bitter finish through the whole cake.

The frosting usually splits because the avocado goes in while the chocolate mixture is still hot. Waiting for it to cool a little gives a smooth frosting that holds its shape around the sides of the cake.

This batch weighs about 2.1kg, at roughly 239 calories per 100g.

Nutrition (this recipe makes 9 servings)

222.9kcal

7.3gprotein

14.1gfat

1.6gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 9 servings. This cake cuts into 10 wedges. Cut with a knife dipped in hot water so the frosting does not drag.

Ingredients for the batch

Sponge: ripe avocado flesh 200 g
gluten free baking powder 10 g
unsweetened soy milk 420 ml
kOBE Monk Fruit Blend 180 g
flour 300 g
cocoa powder 50 g
baking soda 5 g
vegetable oil 140 ml
vanilla powder 10 g. Filling and outer frosting: vanilla powder 5 g
ripe avocado flesh blended smooth 90 g
sunflower cream 85 g
hot unsweetened soy milk 130 ml
kOBE Monk Fruit Blend 235 g
unsweetened dark chocolate chips grated small 165 g
cocoa powder 30 g

Method

Mash 200g of ripe avocado flesh for the sponge until completely smooth. Put the avocado and 180g of kOBE Monk Fruit Blend in a bowl and beat with a mixer until smooth and glossy.
Add 140ml of vegetable oil, 420ml of unsweetened soy milk, 300g of flour, 50g of cocoa powder, 10g of gluten free baking powder, 5g of baking soda and 10g of vanilla powder, and beat at medium speed until fully combined.
Line a round 5x20cm tin with baking paper. Set the oven to 160 degrees C with top and bottom heat. Pour the batter in, sweep the top level, and bake for 25 minutes, or until a skewer comes out dry.
Melt 165g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 55g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Beat 85g of sunflower cream with 90g of blended ripe avocado flesh for the frosting, stopping as soon as the mixture lightens and turns smooth.
Sift 30g of cocoa powder fine. Heat 130ml of unsweetened soy milk and pour it into the chocolate bowl with the cocoa powder, stirring until everything dissolves.
Wait for the mixture to cool a little, then add the beaten avocado, 180g of kOBE Monk Fruit Blend for the frosting and 5g of vanilla powder, and beat into a smooth bowl of chocolate frosting.
Split the cake horizontally with a thin knife, spread frosting through the middle, then spread it evenly over the top and around the sides. Decorate as you like or sweep it smooth, and chill for a few hours before serving.

Tips

Pick avocados that are soft right up to the stem, since that flesh is rich and leaves no bitter finish.
kOBE Monk Fruit Blend is a powder, so sifting it together with the cocoa spreads it evenly and the frosting stays free of grit.
Waiting for the chocolate mixture to cool a little before the avocado goes in keeps the frosting from splitting.
Split the cake with a serrated knife and a light sawing hand, because pressing down flattens the sponge.
Made 2 days ahead and kept chilled, the cake still holds its moisture and flavour.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes