Strange But Good: Mexican Chocolate Cake

Dessert is my favorite part of a fiesta.


Christmas counts as a fiesta, no?

I made this for Thanksgiving, but it would be fantastic for a Christmas dinner, too.  Or New Years.  Or just for breakfast.

When you read the ingredients in this cake, you’ll see that it actually wouldn’t be so bad to have at breakfast.  It’s full of healthy fats and protein, and sugar-free!  This brings me to the strange.  The healthy fat in this one is avocado.  It’s good, I swear.

Mexican Chocolate Cake


Between the avocado, eggs, and yogurt, this is one of the lightest, moist cakes you’ll ever have.  It’s the perfect end to a heavier dinner.  You could eat half of it without blinking an eye.  Not that I would know.

The almond, cinnamon, and cayenne are the Mexican part.  If you’re concerned about the cayenne, you could leave it out.  It’s not overwhelming; it simple gives the smallest hint of “hmmmm” at the end of a bite.

Mexican Chocolate Cake with Coconut Icing


The icing on this cake was yet another healthy fat addition.  I whipped coconut cream into a pillow-y spread for the cake.  Don’t worry if it doesn’t seem stiff enough at first – it will firm up as it settles.

You can have fun with the flavors here.  I added vanilla and cinnamon, but a liqueur like Frangelico or pie spice would be excellent as well.

I know several of you made these Chocolate Avocado Cookies or these (Vegan) Blood Orange Scones… vouch for me! You really can’t taste the avocado.


Mexican Chocolate Cake

Mexican Chocolate Cake

  • 1 small avocado
  • 1 egg
  • 2 egg whites
  • 1 C xylitol (or other sugar substitute)
  • 3/4 C Icelandic yogurt (or Greek)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cayenne
  • 1 C unsweetened vanilla almond milk
  • Coconut Icing


Preheat oven to 350.  Prepare a bundt pan.

In a small blender, mix the avocado and eggs until smoother.  Stir in xylitol, yogurt, and extracts until combined.

Whisk together dry ingredients.  Gradually add dry ingredients to the wet.

Once combined, add in milk and beat well.

Pour into bundt pan.  Bake for 45 minutes or until toothpick comes out clean.

Cool for 10-15 minutes in pan and then transfer to wire rack to completely cool.

Eat as-is, or ice the cake with whipped coconut cream frosting.  I used this recipe for the coconut cream whip, only I subbed more xylitol for the sugar, and added vanilla and cinnamon.

Note: Like most cakes, the flavors improve after that cake has a day to rest.  Do wait to frost it until the day of.


How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


My mom took home a couple of slices and called the next day (at breakfast) to tell me it had gotten even better!  I think day 2 is the perfect storm for this one.

Avocado.  Would you bake with it? Have you ever?

What is your favorite dessert for the holiday season?



    • Laura says

      The yogurt would be easy (coconut or almond yogurt or vegan sour cream), but that’s a lot of egg to replace. Maybe with energ egg replacer? Let me know if you try it!

  1. says

    Chocolate and cayenne [can we talk about a slight spice addiction?!] combined in a cake? I recently tried Mexican Hot Chocolate Cookies so this cake’s right up my alley, too. And seeing as I baked vegan brownies with avocado before I can totally see how well this would work. Covered in coconut icing? I’m sold [aside from the eggs ;)].

  2. says

    I promised myself that in the upcoming weeks to try the avocado and chocolate combination…I think you’ve won me over. I would never have guessed an avocado was hidden in that masterpiece…

    Also thanks for the note from Mama #Strangebutgood- first time I’ve heard of a cake tasting better the longer it sits. Cake the new curry? 😛

  3. says

    Mmmmm I love Mexican Chocolate, and that cake looks to die for. I wanted to post a #strangebutgood this week but unfortunately didn’t have anything that I felt was sufficient. Still a few good eats up, though! Hopefully next week I’ll have something 😀
    Ps your Atlanta posts make me soooo homesick every time.

    • Laura says

      I’d love it if you joined up! I took a break this week, but next week it’s ON! :)

      Let me know if you ever make it back this way!

  4. says

    I could eat that for breakfast for sure though! With extra cayenne.

    Icelandic yogurt has me intrigued… I wonder how it differs from Greek? Off to google I go!

  5. says

    Frangelico is the shiznit! (do people still say that..?) That cakes look pretty amazing too – I still haven’t used avocado in baking – usually because I can’t resist eating them first…

  6. says

    I have never cooked with avocado, but have seen SO MANY recipes that I should give it a shot! My favorite sweet treat during the holidays are “chocolate peanut butter balls” and a family friend’s “cream cheese coffee cake”! AMAZINGBALLS! 😉

  7. Amelia says

    I am all over this cake. Love the flavors. Haven’t tried the whipped cream, though. I have used avocado in so many chocolate cakes that I have made and no one has ever noticed nor bat an eye. I even went as far as using it in chocolate frosting and even my husband (the man who can spot anything ‘healthy’ or ‘non butter’) could not detect it! Win. :)

  8. says

    I love every single thing about this cake! Baking with avocado is the best! I made this cake once and took it to a work party and no one would have even noticed had I not topped it with the avocado buttercream (but I ran out and actually used coconut cream “icing” too…love that stuff!) Yeah, I could totally see this turning into breakfast muffins! 😀

    Favorite dessert: BUCKEYES!!!!!


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