Healthy Avocado Chocolate Cake with Greek Yogurt

Healthy Avocado Chocolate Cake with Greek Yogurt

Ripe avocado and Greek yogurt keep this chocolate cake moist without a drop of butter or oil.

Total 1 hr 15 min Makes 8 slices Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This chocolate cake swaps butter and oil for mashed avocado and Greek yogurt, giving it a dense, fudgy crumb while cutting back on saturated fat. Lightly sweetened with a mix of honey and sugar, it works as an everyday dessert or a not-too-indulgent birthday treat. A dusting of cocoa or a thin yogurt glaze is all it needs on top.

Ingredients

  • 1 ripe avocado, mashed smooth
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup honey
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup semisweet chocolate chips

Method

  1. Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

  2. In a large bowl, whisk the mashed avocado, Greek yogurt, eggs, honey, sugar, and vanilla extract until smooth and well combined.

  3. In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.

  4. Add the dry ingredients to the avocado mixture in two batches, alternating with the milk, and stir just until no streaks of flour remain.

  5. Fold in the chocolate chips, then pour the batter into the prepared pan and smooth the top with a spatula.

  6. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, 32 to 38 minutes.

  7. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and turn it out onto the rack to cool completely before slicing.

Rate this recipe

★ 3.3 (1)

Healthy Avocado Chocolate Cake with Greek Yogurt

This chocolate cake swaps butter and oil for mashed avocado and Greek yogurt, giving it a dense, fudgy crumb while cutting back on saturated fat. Lightly sweetened with a mix of honey and sugar, it works as an everyday dessert or a not-too-indulgent birthday treat. A dusting of cocoa or a thin yogurt glaze is all it needs on top.

1 hr 15 min 8 slices 265 cal

Ingredients

  • 1 ripe avocado, mashed smooth
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup honey
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup semisweet chocolate chips

Method

  1. 1

    Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

  2. 2

    In a large bowl, whisk the mashed avocado, Greek yogurt, eggs, honey, sugar, and vanilla extract until smooth and well combined.

  3. 3

    In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.

  4. 4

    Add the dry ingredients to the avocado mixture in two batches, alternating with the milk, and stir just until no streaks of flour remain.

  5. 5

    Fold in the chocolate chips, then pour the batter into the prepared pan and smooth the top with a spatula.

  6. 6

    Bake until a toothpick inserted in the center comes out with just a few moist crumbs, 32 to 38 minutes.

  7. 7

    Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and turn it out onto the rack to cool completely before slicing.