Avocado Oil Chocolate Cake
This fudge-like, moist Avocado Oil Chocolate Cake is so easy to make because this is a one bowl cake recipe! It's topped with a fudgy chocolate frosting, for a rich and indulgent dessert.
Equipment
- Digital Food Scale
- Stand Mixer (or hand mixer)
- 9-inch Cake Pan
- Parchment Paper Cake Rounds
Ingredients
Batter
- ¾ cup avocado oil
- ¾ cup heavy whipping cream
- 326 grams cane sugar
- 3 large eggs
- 308 grams cake flour
- 75 grams Dutch cocoa powder
- 1 ½ teaspoons ground vanilla bean
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
Frosting
- 57 grams salted butter (softened)
- 283 grams powdered sugar (sifted)
- 57 grams Dutch cocoa powder (sifted)
- heaping ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer, or whisk), add the avocado oil, heavy whipping cream, cane sugar, and eggs. Mix on low until combined.
- Add the cake flour, cocoa, vanilla bean, baking powder, and fine sea salt in that order. Mix on low until combined. Transfer to the prepared cake pan and spread evenly.
- Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer, or whisk), add the buttter, powdered sugar, cocoa, heavy whipping cream, and vanilla extract. Mix on low until combined, then speed mixer up to high and whip for 1 minute or until light and fluffy.
- Remove the cake from the pan and spread the frosting on top.
- Serve immediately, or store in the fridge for up to 3 days.
Video
Notes
Tips
- While I'm using avocado oil here, you can also use canola oil or extra virgin olive oil.
- You can make the cake in a stand mixer, using a hand mixer, or just with a bowl and a whisk. Any way will work! In the video I make this with just a bowl and whisk, incase you want to watch.
- Make sure to allow the cake to cool completely before frosting it! (This is the hardest part).
- Be sure to store extra cake in a tupperware in the fridge (because the frosting has cream in it).
- Gluten Free — Replace the cake flour with 308 grams (2 cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 571kcalCarbohydrates: 77gProtein: 7gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 79mgSodium: 237mgPotassium: 234mgFiber: 5gSugar: 51gVitamin A: 543IUVitamin C: 0.1mgCalcium: 62mgIron: 2mg
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