Healthy Indian-Style Avocado Chocolate Cake
A moist, fudgy chocolate cake with heart-healthy avocado and whole-grain flour — easy, beginner-friendly and a healthier twist on classic cake.
Ingredients
Equipment
Method
- Preheat the oven to 180 °C (350 °F). Grease an 8-inch cake pan and lightly dust with flour or line with parchment paper.
- In a large bowl, sift together the whole wheat flour, cocoa powder, baking soda and salt.
- In another bowl, mash the ripe avocado thoroughly until smooth. Then add brown sugar (or jaggery powder), yogurt (or curd), milk, eggs (or flax-eggs), and vanilla (or cardamom). Mix until well combined and smooth.
- Pour the wet mixture into the bowl with dry ingredients. Stir gently — just until everything is combined. Do not over-mix.
- Pour the batter into the prepared cake pan, smooth the top with a spatula. Tap the pan lightly on the counter to level the batter.
- Bake in preheated oven for about 30–35 minutes. Cake is done when a toothpick inserted in the center comes out clean or with few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes. Then remove from pan and transfer to a wire rack to cool completely. For best texture serve after 30–45 minutes of cooling.
Notes
You can skip eggs and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) to make egg-free version. For sweetness, jaggery gives a more Indian flavour and lower glycemic index compared to refined sugar. Cake tastes fudgy and moist thanks to avocado; chocolate masks avocado flavour completely, so even those who dislike avocado won’t notice it. Store in an airtight container; refrigerate if using yogurt — keeps well for 3–4 days.