A rich and moist chocolate cake made with bananas, avocado, and cacao for a naturally sweet and wholesome dessert. This fudgy cake is soft, satisfying, and packed with flavor.
Total Time:55 minutes
Yield:8-10 slices
Ingredients
Ripe bananas
Ripe avocado
Cacao powder
All-purpose flour
Brown sugar or maple syrup
Eggs
Milk or plant-based milk
Baking soda
Baking powder
Salt
Vanilla extract
Dark chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease or line a cake pan.
In a large bowl, mash the bananas and avocado together until smooth and creamy.
Add eggs, sugar or maple syrup, milk, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, cacao powder, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool before slicing and serving.
Notes
Use whole wheat or oat flour for a more wholesome variation.
Add chopped nuts like walnuts or almonds for crunch.
Replace eggs with flax eggs and use plant-based milk for a vegan version.
Top with a simple cacao glaze or powdered sugar for presentation.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze for up to 2 months if needed.
Warm slices slightly before serving for best texture.
