Chocolate Cake with Avocado Frosting

Chocolate Cake with Avocado Frosting

How would you like to surprise your chocoholic sweetheart with a Valentine’s cake that’s actually good for you?  Try my super moist chocolate zucchini cake with a smooth avocado chocolate frosting. It’s naturally sweetened and perfect to make as a birthday cake or for a special occasion!

This creation has a perfect blend of protein, fat and carbs so you will literally burn fat, boost your metabolism and balance your blood sugar.

Happy Valentine’s Day!




Healthy Chocolate Cake


  • ¾ cup of oats blended to flour consistency (measure before blending)
  • 1 ½ cups almond flour
  • 1/2 cup chocolate protein powder
  • 1-2 tsp stevia
  • 2 eggs
  • ¾ cup egg whites
  • 2 ½ Tbsp cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 medium ripe banana mashed
  • 1 Tbsp vanilla
  • 2 cups grated zucchini or toss big chunks in a blender - easy!


  1. Combine all dry ingredients and then all wet ingredients. Combine wet and dry ingredients. Do not over mix! (TIP: you can easily mix all wet ingredients in a blender too! Then combine with the mixed dry ingredients. )

  2. Preheat oven to 375 degrees. Spray two 9-inch circle pans with oil (olive or coconut). Fill each tin with half the batter. Bake for 15 minutes, then check every few minutes until a toothpick comes out clean. Cool. Frost , then stack and complete the frosting. Yummmm! 

Recipe Notes

Adapted from Hy-Vee


Chocolate Avocado Frosting:


  • 2 ripe avocados med/large peeled and pitted,
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 cup maple syrup
  • 2 Tbsp. coconut oil melted coconut oil will give you a silkier texture
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon optional


  1. Add avocado to a food processor and blend until smooth.
  2. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of the cocoa powder to keep the dust down.)
  3. Use immediately or store in fridge until ready to use. Frosting should be okay in the fridge for a couple of days.
  4. Recipe adapted from
Kelly Timmerman

Kelly has trained all types of people, including moms, Olympic athletes, kids, sports teams and busy professionals on how to improve their inner and outer well-being with proper nutrition. Kelly has coached nationally for over 11 years. She passionately empowers busy people to get their body back by making healthy eating SIMPLE and DOABLE for life.

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