I know you that after seeing “chocolate” and “avocado” you probably have questions right off the bat so I’m going to do my best to answer them:

Yes, this pound cake has avocado in it. No, it doesn’t taste like it has avocado in it. 

Avocado is actually a great ingredient to use while baking! It can replace a lot of the butter that goes into baking, making it a healthy (and rich!) replacement. Seriously, the avocado is what made this “melt-in-your-mouth” pound cake so rich, fudgy, and soft. Every single person who tried some of this pound cake LOVED it.

I also used coconut flour, which I purchased at Costco, in this recipe but it’s not required. You can use all-purpose flour in its place. I just used it as a way to lessen the damage health-wise if you know what I’m saying! Pound cake isn’t exactly the healthiest food so if there are ways to cut down on the unhealthy ingredients then that’s beneficial.

Chocolate Avocado Pound Cake

Makes 1 loaf, approximately 12 slices. Adapted from Joy the Baker. 

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup coconut flour (If you are NOT using coconut flour, use all-purpose flour instead)
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 ripe avocado (about 1/2 cup)
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup milk (I used 2% reduced fat milk)

Directions:

First, preheat the oven to 350 F. Get your eggs and butter out of the fridge and set aside so they come to room temperature.

In a medium bowl, whisk together the flour, coconut flour, cocoa powder, salt, and baking powder.

In a large mixing bowl (or in your stand mixer), mix the softened butter until it looks like fluffy. Then add the sugar and beat. Again, it should look light and fluffy.

Add in the avocado and beat again until mixed.

Add in the eggs, and mix. Add them in one a time, and mix between adding eggs. So add one egg, mix until incorporated, and add the next egg. Before adding in the last egg, add the vanilla extract.

Now you get to add the dry ingredients to the wet ingredients! Add half of the flour mixture you made earlier to the large mixing bowl and mix. When it starts to get doughy, add in the milk and then the rest of the flour. Then use a spatula (you don’t even need the mixer at this point) to mix everything until just combined.

On a greased loaf pan, add the batter. It’ll be a little bit doughy compared to other cake batters, but that’s fine.

Reduce the heat on your oven to 325F and bake for about 50 minutes. Check your cake every so often before you get close to the 50 minute mark because the baking time can vary between different types of pound cake (at least in my experience) so please check on your cake so it doesn’t burn! Check in 5-10 minute increments until the middle of the cake is firm.

When it’s done, let it cool in the pan for 10-20 minutes. Then, move to a cooling rack.

When the cake has cooled, slice and enjoy with a glass of milk or a cup of coffee! This cake actually makes a great breakfast food, snack, or dessert. Enjoy!

Check out my Avocado Brownies and Chocolate + Avocado Ice Cream recipes if you’re a fan of the avocado and chocolate combo like I am! If you want a safer choice, try out this Chocolate Avocado Smoothie!

Yum