It’s no secret that I’m a big fan of chocolate + avocado.
These vegan chocolate avocado brownies are my long-time favorites. This (also vegan) dark chocolate avocado mousse is absolute magic. I regularly toss some leftover avocado in thesetwo smoothies to make them extra creamy. And now today, I’m adding another new chocolate avocado recipe to the blog archives that is may just be the most delicious, decadent, and dreamy recipe EVER.
Guys, you absolutely have to try this Chocolate Avocado Hot Fudge Cake.
It only takes about 10 minutes to prepare. It’s made with slightly healthier ingredients, including lots of fresh mashed avocado in place of oil (and can also easily be made vegan). It uses an everyday “secret” ingredient that helps bring out even more of this rich chocolate flavors. And the best part? With hot fudge cakes, you get the best of both when you pull the hot pan out of the oven — a warm and delicious chocolate cake on top, plus a ooey, gooey, divine hot fudge sauce bubbling up over the sides, waiting to be revealed on the bottom.
I can’t think of a better way to start a Monday, can you?
Chocolate Avocado Hot Fudge Cake | 1-Minute Video
Like I said, this cake really couldn’t be simpler to prepare. Just whip up the initial thick cake batter, which uses mashed (or pureed) fresh avocado as the oil, white whole wheat flour (or you can use regular all-purpose flour), cane sugar (my favorite, or you can use regular granulated sugar), cocoa powder, milk (any kind), baking powder, vanilla and salt. Press the batter into a greased pan.
Then comes the fun part! To make the hot fudge “sauce”, simply whisk together some more sugar and cocoa powder and sprinkle it evenly on top of the batter. Then pour some boiling hot water on top of the mixture to prepare the sauce! Or better yet — make that some hot coffee instead of water. Because — fun fact — coffee naturally brings out the flavor of chocolate big-time, and tastes delicious in this cake. Or if you don’t have time to prepare hot coffee, you can simply add a teaspoon of espresso powder to the batter. Or, you can nix the coffee entirely, and it’ll still taste great. Up to you.
Then carefully carry the pan to the oven (being sure not to slosh that hot coffee over the sides) and bake the cake for about 35 minutes. Then remove it from the oven and let it sit for about 15 minutes so that the hot fudge sauce can thicken a bit. Then grab a spoon and dive in…
…and voila! Both a fabulous cake and a rich hot fudge sauce will be yours to enjoy!!
Serve it up with a side of ice cream, or whipped cream, or whatever sounds good. I just recommend that you serve it up immediately while the cake and sauce are nice and warm, and enjoy every last bite.
In a small mixing bowl, whisk together 1/2 cup cane sugar, brown sugar and 1/4 cup cocoa until evenly combined. Set aside.
In a medium mixing bowl, stir together 1/2 cup cane sugar, flour, 1/4 cup unsweetened cocoa powder, baking powder and salt until evenly combined. Add in milk, avocado and vanilla, and stir until smooth. Spread the batter the prepared baking pan.
Sprinkle the initial sugar-cocoa mixture evenly over batter. Pour hot coffee (or water) evenly over the top of the sugar-cocoa layer. Do not stir.
Bake for 35 minutes. Remove from oven, and let cool on a wire backing rack for 15 minutes.
Serve immediately while the cake is warm, spooning the hot fudge mixture on the bottom of the pan over the cake.
*I like using coffee instead of water, because it helps bring out the flavor of the coffee. Another option is to stir 1 teaspoon espresso powder into the cake batter instead, and use hot water. Or you can leave out the coffee entirely, and the cake will still taste great. ;)
I really like the twist of using avocado in a chocolate recipe!
This looks amazing!! Definitely adding it to the to-try list soon…disguising green things in chocolate is the best :)
Thank you, Monica — we hope you enjoy it as much as we did! :)
I’ve not heard of a chocolate + avo combo, but now my interest is piqued and I’ve gotta give it a go!
You’ve definitely gotta give this a try, they go surprisingly well together! :)
Have you tried using any GF flours?
Hi Stephanie! We haven’t experimented with making this GF, but we think you could definitely try! We’d suggest starting with a gluten-free AP blend. If you give it a whirl, definitely let us know how it turns out! :)
This looks tempting and mouthwatering. I love chocolates and will definitely give this recipe a try. Already added to my list. :)
Thank you, Megha — we hope you enjoy it! :)
This says vegan, yet calls for milk. Can I substitute almond milk. And do you think a GF flour would produce yummy results aas well?
Hi Mary! It’s tagged as “vegan” because the only swap you’d need to make for it to be vegan is to use a different type of milk, so you can most definitely use almond milk (or soy/hemp/rice/cashew milk), or coconut milk (from the carton). We haven’t experimented with making this GF, but we think you could definitely try! We’d suggest starting with a gluten-free AP blend. If you give it a whirl, definitely let us know how it turns out! :)
I look forward to trying this out. Is the pan supposed to be greased or ungreased? Step 1 and step 3 have conflicting instructions.
Hi Crystal! Oops, thanks for catching that error — step 3 should have read “greased pan,” just as it did in step 1. We’ve fixed it now. We apologize for the confusion!
Saw this on the Hershey’s website minus the Avocado! It was amazingly delicious!
What is the calorie count ?
Hi Connie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Sounds delicious! Have you tried making this gluten free? I am curious which flour replacements to try for this one. Could try Bob’s 1 to 1. Thanks!
Thanks, Tracy — we hope you enjoy it! We haven’t experimented with a gluten-free version of this, but we think your best bet would probably be to start with an all-purpose gluten-free flour blend. If you try it, definitely let us know how it turns out! :)
wow wow wow!
This looks amazing. x
Thanks, Izzy — we hope you can give it a try sometime soon!
Pretty pretty! This looks to die for. It reminds me of chocolate cobbler (which I also love)
Thanks, Sara — we hope you can give this a try soon! :)
Hi here! Step 1 for chocolate fudge cake says to grease a pan but step 3 says to spread it in an ungreased pan. Can you please clarify? Thank you!
Hi Jessica! Oops, thanks for catching that error — step 3 should have read “greased pan,” just as it did in step 1. We’ve fixed it now. We apologize for the confusion!
Saw this in my inbox and had to make it tonight! It’s cooling now, but it smells heavenly. Thank you for another great recipe!
Yay! We hope you enjoyed it, Corinne!
Hi, first of all I just want to say I LOVE your recipes! And this one looks amazing!! But I’m confused because in the post you call this recipe vegan but there is milk in the ingredients list. Can anything be substituted ??
We had this type of cake as kids – it was called self-saucing pudding. I keep meaning to try chocolate-avocado recipes but never do – the avos are so cheap here at the moment I really should!
Yes, we hope you can try this soon, Kearin! :)
This looks phenomenal. 1st thing on my to-bake list. what are some sugar-free or low sugar alternatives here? I normally replace with stevia or maple syrup but subbing 1.5 cups of sugar with 0.75 cups of stevia will definitely leave a bitter taste…suggestions?
Thank you, Bailey — we hope you enjoy it! We haven’t experimented with a sugar-free or lower sugar version of this recipe. However, we think you could try cutting the light brown sugar back to 1/4 cup and the cane sugar back to 3/4 cup. We love the idea of using maple syrup or even agave for this, but are afraid it would be too liquidy (though if you compensated by cutting back on the coffee, it might work). You will just have to experiment with the amounts, as we haven’t tried this ourselves. We hope this is helpful — please let us know how it turns out if you try any of these things! :)
Interested in a vegan and maybe less sugar option. Any suggestions?
Hi Michelle! To make this vegan, you could use soy/almond/cashew/rice/coconut (from the carton, not the can)/hemp milk, and to use less sugar, we’d suggest maybe trying it with 1/4 cup light brown sugar and 3/4 cup cane sugar. Let us know how it goes, we hope this is helpful!
I am absolutely trying this! Just gotta get some avocados and baking can start! :) Thanks for the inspiration!
Awesome, we hope you love it, Julia! :)
I think you could use almond milk instead of regular milk to make it vegan but I am not sure.
i am definitely trying this! just have to pick up some avocadoes first… looks absolutely delicious!!
Thanks, Emily — we hope you enjoy this! :)
Yum! Two of my favorite things (avocado and chocolate) in one place, I’m definitely going to try it! Always love your recipes. Wondering if whole wheat pastry flour substitutes well for white whole wheat flour. Any thoughts? I’m just in the beginning stages of trying to remove all refined sugars and grains for good and it’s tricky with baking. Also curious about subbing out some of the sugar for coconut sugar or succanat. I will have to try! Thanks for a fun recipe!
Hi Erika! We think you could likely use whole wheat pastry flour instead, though we haven’t tried that in this particular recipe, so it’s hard to know for sure. We think it’s worth a try though! Same with the coconut sugar/succanat. If you experiment with any of these things, definitely let us know how it turns out! :)
I love avocados in desserts! That river of chocolate looks amazing!
Thank you, Lindsay — we hope you can give this a try sometime soon! :)
Awesome recipe! How would you serve this on the second day? Does the fudge sauce in the bottom harden? Would you heat slightly in the oven? Have to try this !!!
Thanks, Mary — we hope you love it! And for serving it the next day, we think warming it in the microwave should do the trick, but you could try the oven as well (the hot fudge sauce will get all warm and melty again). :)
This looks really good! I would omit the coffee- maybe more chocolate? Love the smell of coffee, just can’t stomach it.
First of, I want to say that since Thanksgiving, almost everything I have cooked has been off this blog.
I am a college student on break and as a way to pass time I have made an unknown number of your dishes. Everything is delicious! I am so thankful that I have found you!
I made this tonight with homemade almond flour (which could be my mistake) or using almond flour altogether was the miss. Taste-wise, it was great. However, the consistency was more liquidy than anticipated, with the exception of the outer edges. I post this to speak to the people who are looking for a gluten free version–expect a slightly looser version of what you see in Ali’s video. If you can use regular flour, that might be the best way to go.
I will definitely make again!
Actually! The longer I let it sit, the thicker it gets. So maybe let it sit for 20/25 mins. Gluten free is a go!
I’d just like to let you know that you are responsible for me making this cake four times this month!! It’s so good and always a hit. The whole pan is gone in a matter of hours!
I have made this recipe several times and all have really enjoyed it. I add 1 egg to the mashed avocado. Last time I used an entire small avocado, which was about 1/2 cup, so I wouldn’t have leftover. I also replaced the brown sugar with 1/4 cup black strap molasses in the topping. Plenty of opportunity for variations in this recipe. I have not used all coffee, yet, since my wife isn’t a mocha fan, but have used up to half coffee/half water with no complaints. This is definitely a keeper!
Made your fudge today – it’s amazing! Loved it so much! Cold leftovers were just as yummy! Will be making it again and again!
You might want to keep a close eye on the cake after about 20′ in the oven – mine was ready in 25 mins (not 35 as the recipe suggests), I guess no two ovens are the same :)