Tropical Avocado Cake

5 from 3 votes
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This recipe is sponsored by WP Produce.

When you think of recipes that make use of fresh, delicious avocados, chocolate cake might not come to mind. But rest assured, it can be done – and the result is incredible! We’ll show you how to use big, delicious tropical avocados to make a chocolate cake and frosting that will wow your guests. Try this Tropical Avocado Cake at your next party!

How to Make Tropical Avocado Cake

A homemade cake always adds a personal touch to a party. Whether you’re celebrating a birthday, an anniversary, or some other milestone or event, a cake fresh from your oven makes the occasion that much more genuine.

Serving up Tropical Avocado Cake

This Tropical Avocado Cake is perfect for all kinds of parties – and your guests will love it! Using tropical avocados, you can quickly and easily make a rich chocolate cake from scratch that’s ideal for slicing and sharing. A ripe tropical avocado helps make this cake thick and creamy, while a second one gives the plant-based “buttercream” frosting a smooth, irresistible texture.

We recommend using a tube pan to bake this cake. The round donut-shaped cake you’ll create is easy to slice and has a beautiful, festive appearance. If you don’t have one on hand, don’t worry! You can use any kind of cake pan to bake this Tropical Avocado Cake.

How to Select Tropical Avocados

To choose, look for one that’s smooth and mostly free of blemishes. It doesn’t have to be perfect! Small blemishes or scarring don’t indicate that the fruit will be bruised on the inside. Give the avocado a gentle squeeze — if it’s ripe, it will be slightly soft.

How to Store Tropical Avocados

Store them in the crisper of your refrigerator for up to three days to prolong their shelf life. Remember that avocados ripen at room temperature, so take them out of the fridge and keep them on your counter until they’re soft to the touch.

5 from 3 votes

Tropical Avocado Cake

Using tropical avocados, you can quickly and easily make a rich chocolate cake from scratch that’s ideal for slicing and sharing.
Prep Time15 minutes
Cook Time50 minutes
Cooling Time20 minutes
Total Time1 hour 25 minutes


  • Blender
  • Food processor
  • Tube cake pan


For cake:

  • 3 cups all-purpose flour
  • 6 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 1 ripe Tropical Avocado mashed until very smooth
  • 1 1/2 cups water
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract
  • 2 cups granulated sugar

For frosting:

  • 1 Tropical avocado
  • 2 1/2 cups powdered sugar
  • 6 tbsp dark chocolate cocoa powder


For cake:

  • Preheat oven to 350 degrees F. Grease and flour a cake tube pan.
  • In a large bowl, mix together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a blender, combine vegetable oil, mashed avocado, water, vinegar, and vanilla until well blended. Once smooth, move into a bowl and whisk the sugar in with the wet mixture.
  • Add the blended mixture to the dry ingredients. By hand, beat with a whisk until a smooth batter is obtained.
  • Pour batter into cake pan and bake for 45 to 50 minutes.
  • Let cake cool in pan for 15 to 20 minutes. Turn the cake out onto a cooling rack so that it can cool completely before frosting.

For frosting:

  • Scoop Tropical Avocado out into a food processor. Puree until smooth, approx. 2 minutes. You may have to stop and scrape down the food processor bowl with a spatula. 
  • Add powdered sugar and dark chocolate cocoa powder to the pureed avocado. Process for another minute or until creamy and combined (you may have to stop and scrape down mixture with spatula).

To serve:

  • After cake has cooled, frost the cake. Let the cake sit for a few hours before serving.


Calories: 306kcal | Carbohydrates: 66g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 267mg | Potassium: 206mg | Fiber: 4g | Sugar: 44g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Calories: 306
Keyword: Baking
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The Produce Moms Tip: Use a toothpick to determine if your cake is done. Insert it into the center of your cake towards the base. When you pull it out, it should come away clean. If you pull it out and it has wet batter on it (or if it is a bit gummy), then the cake needs a bit longer in the oven.

Chocolatey frosting Scratch-made goodness Blend the avocado Whip up the ingredients Smooth, creamy batter

A Tasty and Versatile Ingredient

Have you ever looked at an avocado and wished there was just more of it? Then you’ll love Desbry Tropical Avocados from WP Produce! This variety is double or even triple the size of the Hass avocados you typically find in the produce section. And they’re packed with all the avocado flavor and creamy texture you love! Learn more about Tropical Avocados here.

A delicious way to end a meal

Tropical avocados have a smooth skin that’s a brighter shade of green than Hass avocados. Cut open the familiar pear-shaped body and you’ll find that delightfully soft, pastel green fruit that makes avocados so well-loved. However, tropical avocados have a slightly firmer texture than Hass avocados, so you’ll find them perfect for slicing and dicing.

Want to learn more about tropical avocados? We’ll give you the full scoop here!

How did your guests like this Tropical Avocado Cake? Did it help make your party one to remember? Tell us about it in the comments below or send us a photo of your cake on Instagram @theproducemoms and @desbryproduce!

Tropical Avocado Cake Pin

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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