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Flaxseed chocolate avocado cake topped with chocolate ganache and fresh berries
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Flaxseed Chocolate Avocado Cake

A rich and indulgent dessert that combines creamy avocado and cocoa for a moist cake packed with nutrients.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Avocado Cake, Chocolate Cake, Flaxseeds, Healthy Dessert, Indulgent Treat
Servings: 8 servings
Calories: 250kcal

Ingredients

For the cake

  • 1 cup whole wheat flour For a nutty base that adds fiber and nutrition.
  • 1/3 cup ground flaxseeds Adds texture and nutrition.
  • 1/2 cup unsweetened cocoa powder Provides the indulgent chocolate flavor.
  • 1 tsp baking powder Helps the cake rise.
  • 1/2 tsp baking soda Works with baking powder for a light texture.
  • 1/4 tsp salt Enhances sweetness.
  • 2 ripe avocados mashed Star ingredient for moisture.
  • 2/3 cup maple syrup Natural sweetener.
  • 1/3 cup olive oil Adds healthy fats.
  • 1 tsp vanilla extract Classic aromatic addition.
  • 1/2 cup almond milk Adds moisture without dairy.

For the filling

  • 1 ripe avocado for filling Creamy filling.
  • 1/2 cup cream cheese or Greek yogurt Adds richness.
  • 2 tbsp honey or maple syrup Natural sweetener for filling.
  • 1/2 tsp lemon juice Brightens flavor.

For the ganache

  • 3 oz dark chocolate For ganache topping.
  • 1/4 cup coconut milk Adds creaminess.
  • 1 tbsp maple syrup Extra sweetness for ganache.

Optional garnish

  • flaxseed or cacao nibs For garnish.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F) and prepare two 6-inch round cake pans by greasing and lining them with parchment paper.
  • In a large bowl, whisk together the whole wheat flour, ground flaxseeds, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  • In a separate bowl, blend the mashed avocados, maple syrup, olive oil, vanilla extract, and almond milk until smooth.
  • Gently fold the wet mixture into the dry mixture until just combined. Divide the batter evenly between the prepared pans.

Baking

  • Bake for 20-25 minutes and check for doneness with a toothpick; it should come out clean. Allow cooling in the pans.

Filling preparation

  • Blend the second mashed avocado, cream cheese or Greek yogurt, honey or maple syrup, and lemon juice until creamy. Chill for about 20 minutes.

Ganache preparation

  • Heat the coconut milk until simmering, pour over chopped dark chocolate, let sit for 2 minutes, then stir in maple syrup until glossy.

Assembly

  • Once cooled, stack the cakes with half of the avocado filling in between. Pour ganache over top and chill for 30 minutes to set.

Notes

Use very ripe avocados for smoother batter and richer flavor. Keep leftovers in an airtight container for up to 3-4 days or freeze for later.