We call this Avocado Oil Chocolate Cake the “Matilda Cake” in our house. Moist, fudgy, and rich, this one layer chocolate cake is topped with a chocolate fudgy frosting. This is a decadence in a single layer one bowl cake that is incredibly easy to make!
If you like chocolate cakes, try my Chocolate Almond Zucchini Cake, Simple Chocolate Layer Cake, or my Black Cocoa Oreo Cake.
Why You’ll Love This Recipe
I am so excited to share this Avocado Oil Chocolate Cake recipe with you guys today. If you are a child of the 80s and you watched Matilda, then you all know the scene where Bruce is forced to eat the chocolate cake. And that is one of the best movie scenes ever!
And, let me tell you, this Avocado Oil Chocolate Cake is basically that cake! Delaney has been calling it the Matilda cake all week long as he’s been eating his way through it all week. This one bowl cake recipe makes a light and rich chocolate cake, that is almost fudge like. And I make a fudgy chocolate frosting to top this moist chocolate cake.
I only made this easy one bowl cake recipe one layer, because honestly, it is so rich that you do not need more than one layer! This is a super easy one bowl cake recipe that you can make for a party or even for a fun baking night at home.
If you are unfamiliar with what a one bowl cake recipe is, then let me explain. A one bowl cake recipe basically just means all you need is one bowl to make it. You can literally add all the ingredients into one bowl, mix it up, and it’s a fool proof cake recipe.
Because I use avocado oil in this cake instead of butter, there is no creaming the butter and sugar. This takes out a major step in most cake baking and makes it fool proof as all the ingredients mix easily together. You can make this easy one bowl cake recipe in a stand mixer, with a hand mixer, or just with a bowl and whisk!
I love cakes like this because they are so quick to get in the oven, and they come out perfectly every single time! I made this cake in a 9-inch cake pan for a tall one layer cake that is sure to impress. I top it with a fudgy chocolate frosting and this Avocado Oil Chocolate Cake is one that will be requested from you again and again!
FAQ’s
Can you bake cake with avocado oil?
You can bake cake with avocado oil! Just like canola oil, avocado oil will work in cake recipes. It will provide a little different flavor than canola oil, as that oil is very neutral which is why it is commonly used for baking. But I really embrace the avocado oil flavor and I think it makes a great baking oil!
Can you bake with avocado oil instead of butter?
Yes, you can bake with avocado oil instead of butter in certain cake recipes. If any cake recipe calls for oil, you can substitute avocado oil. But, if a cake recipe calls for butter, then I would not substitute avocado oil for butter as those two fats are completely different consistencies.
What is fudge icing made of?
Chocolate fudge frosting is made up of salted butter, powdered sugar, Dutch cocoa powder, and heavy whipping cream. The heavy whipping cream is key here because it whips up to be fluffy and adds a richness to it that resembles fudge.
How do you store chocolate fudge frosting?
Because fudgy chocolate frosting has heavy whipping cream, it needs to be stored in the fridge. If you are baking this cake and then serving it that same evening, then you can leave it out for a few hours. Technically 6 hours is the rule, and I know that from my bakery days! But if you leave it out longer, it can sour.
Ingredients for Avocado Oil Chocolate Cake
Chosen Foods Organic Avocado Oil
Costco Kirkland Organic Cane Sugar
Organic Valley Heavy Whipping Cream
NuNaturals Organic Dutch Cocoa Powder
Lafaza Organic Ground Vanilla Bean
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
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.
Ingredients
- Batter
3/4 cup organic avocado oil
3/4 cup organic heavy whipping cream
326 grams (1 1/4 cups plus 3 tablespoons) organic cane sugar
3 organic large eggs
308 grams (2 cups plus 2 tablespoons) organic cake flour
75 grams (scant 1 cup) organic Dutch cocoa
1 1/2 teaspoons organic ground vanilla bean
1 teaspoon baking powder
3/4 teaspoon fine sea salt
- Icing
283 grams (2 cups) organic powdered sugar, sifted
57 grams (2/3 cup) organic Dutch cocoa powder, sifted
1/2 cup plus 2 tablespoons organic heavy whipping cream
1/4 cup (57 grams) organic salted butter, softened
1 teaspoon organic vanilla extract
Directions
- 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 powdered sugar, cocoa, heavy whipping cream, butter, 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.
Recipe Video
Notes
- Gluten Free — Replace the cake flour with 308 grams (2 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean.
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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
Can you use canola oil instead?
Hi, yes! You can definitely use canola oil in place of avocado oil.