Bake a New Year Chocolate Cake from Nicole Bond, author of Paleo Harvest Cookbook

On December 18th, I had my ZOOM Kitchen Nutrition Class on savory and sweet recipes and ideas. Happily, Nicole and Geoff Bond, authors of several Paleo books, were able to attend from Cyprus! Here is the link to my reviews of Nicole’s Cookbook, Paleo Harvest:…le-bond-part-one/…y-muffins-recipe/

One of my recipes on the 18th was Cocobana Balls or Buttons which includes avocado as the “secret” ingredient that gives the dessert its smooth texture. Nicole mentioned her new dessert (not in the cookbook) called Chocolate Avocado Cake and sent me the recipe with permission to reprint it below. She also sent me a photo (minus the icing). I plan to make the cake for my grandson Max because he cannot tolerate grains or dairy, so it’s a delightful dessert for the New Year or any time!

Nicole Bond’s Chocolate Avocado Cake


Chocolate Avocado Cake

Yield: about 12-16 servings


This is one of Nicole’s most celebrated creations. Remarkably tasty, smooth and “moreish”!


5 ¼ ounces (150 g) avocado, mashed

2 tablespoons lemon juice

3 eggs medium

2 ounces (60 g) erythritol, or to taste

2 teaspoons vanilla extract

1/2 cup/120ml light coconut milk

1/2 cup/120 ml coconut cream

1 ½ ounces (40 g) cacao powder

7 ounces (200 g) almond flour

2 teaspoons baking powder


1 ¾ ounces (50 g) dark chocolate, 85% cocoa solids minimum

4 tablespoons light coconut milk

3 ½ ounces (100 g) avocado, mashed

1 tablespoon lemon juice

1 tablespoon cacao powder

1 ½ ounces (40 g), or to taste, powdered erythritol



Blend the total of 8 ¾ ounces (250 g) avocado (5 ¼ ounces, 150 g, for the cake and 3 ½ ounces, 100 g, for the frosting) in a food processor and mix in the 3 tablespoons of lemon juice (total for cake + frosting). Set aside.


  1. With an electrical hand-mixer beat the eggs with the erythritol and the vanilla extract.
  2. Add the coconut milk, coconut cream, cocoa powder, almond flour, baking powder and 150 g of the blended avocado and mix well until absolutely smooth and there are no lumps left. Adjust the sweetness to taste if necessary.
  3. Bake in a hot oven at 320°F (160°C) for about 45 minutes. Check for doneness.


While the cake is cooling, prepare the frosting:


While the cake is cooling, prepare the frosting:

  1. Melt the chocolate, together with the coconut milk in the microwave.
  2. Add the final 100 g of blended avocado to the melted chocolate.
  3. Mix in the cocoa powder and blend until well-combined. Sweeten to taste.
  4. Spread the frosting over the completely cooled cake.


Make sure you choose ripe and soft avocados and blend until the mixture is absolutely smooth. You don’t want any green lumps in your cake!

The frosting is optional, but it does take the cake to the next level. If you choose not to make it, simply dust the cake with cocoa powder.

Store this cake in the fridge. It also freezes well.

P.S. I realized I left out part of the recipe for the icing. My apology.  I made it over the week-end and it is a very moist, delicious cake.



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