Sweet & Balanced by Stacy

About this recipe
I know avocado in a cake sounds wrong. It’s not. It disappears completely into the batter and what you get is this dense, almost brownie-like texture that you genuinely cannot get any other way. I’ve made this for people without telling them what’s in it. Nobody guessed.

Key ingredients:
Avocado — replaces butter and flour completely. Gives the cake its dense, fudgy texture and adds healthy fats.
Baby food purée — natural sweetness without added sugar. Banana-apple works perfectly but any fruit purée will do.
Cocoa powder — deep chocolate flavor, zero sugar.
Honey / sweetener — just enough to balance the cocoa bitterness. Use stevia or erythritol to keep it fully sugar-free.
Sugar-free chocolate + coconut oil — melted together for a glossy, smooth topping that sets firm in the fridge.

Common questions:

The cake is too wet in the middle — is that normal?
Yes. This cake is supposed to be dense and fudgy, not fluffy like a regular cake. If it feels underbaked straight from the oven — that’s exactly right. The fridge time is what sets it. Don’t skip the 2–3 hours of chilling.

My avocado was not ripe — does it matter?
Yes, a lot. An unripe avocado won’t blend smooth and will leave chunks in the batter. Use a fully ripe, soft avocado for the right texture.

Can I skip the chocolate topping?
You can, but it adds a lot. The topping sets firm in the fridge and gives the cake that proper “fudge cake” finish. Worth the extra 5 minutes.

Ingredients (14cm round pan):

• 2 eggs
• 1 avocado
• 100g baby food purée (I use banana-apple)
• 3 tbsp cocoa powder
• 1 tbsp honey or sweetener of choice

Chocolate topping:

• 40g sugar-free chocolate
• 1 tsp coconut oil
• Nuts for topping

Instructions:

1. Preheat oven to 180°C / 360°F.
2. Blend all cake ingredients together until completely smooth and liquid.

3. Pour into a lined 14cm round pan.
4. Bake for 20 minutes.
5. Let the cake cool slightly, then melt the chocolate with coconut oil over a double boiler.
6. Pour the chocolate topping over the cake and add nuts.
7. Refrigerate for 2–3 hours or overnight before serving.

Macros per serving (6 slices):
~158 kcal · 4g protein · 10g fat · 13g carbs

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