Avocado Chocolate Cake with Coffee-Chocolate Glaze
Cook time
Total time
Serves: 12
  • ½ cup / 60 g buckwheat flour
  • ½ cup / 60 g whole grain flour (e.g. wheat)
  • ½ cu / 60 g ground hazelnuts
  • 3 tablespoons cocoa powder
  • 100g dark chocolate, chopped
  • 2 teaspoons baking soda
  • pinch of salt
  • 1 avocado, mashed
  • ¾ or 1 cup / 200 g brown sugar
  • 1 tablespoon butter or vegetable oil
  • 1 tablespoon lemon juice
  • 1 cup / 200 ml milk
  • 100 g dark chocolate
  • 2 tablespoons butter
  • 4 tablespoons milk
  • 1-2 teaspoons instant coffee
  1. You will need a 6 or 7 inch / 16 cm cake pan.
  2. CAKE: Mix together the flour, hazelnuts, cocoa powder, baking powder and salt in a bowl.
  3. Heat up the milk in a sauce pan on medium heat and add the chopped dark chocolate, the sugar and the butter (or vegetable oil). When the chocolate is melted, pour the mixture into the bowl with the dry ingredients and mix well.
  4. Add the mashed avocado and the lemon juice.
  5. Fill the batter in the greased cake form and bake on 180°C/350°F for about 25-30 minutes.
  6. When the cake is done, take it out of the form and let it cool down.
  7. Flip it over on a plate to get the sharp edges of the cake bottom up.
  8. GLAZE: heat the butter and the milk on medium heat and add the chopped dark chocolate and the instant coffee.
  9. Once the chocolate is melted and the glaze is shiny and creamy, it's ready to go on the cake. Start in the middle of the cake and carefully push the glaze to the edges until it slightly runs down on the sides.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2012/03/avocado-chocolate-cake-with-coffee-chocolate-glaze.html