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Berry Chocolate Bliss Cake

Avocados and dates are the secret to the deliciously fudgy frosting on our dairy-free delight.

Serving Size:


Active Time:

1 hr., 30 min.

Total Time:

3 hrs.


  • 1 cup superfine almond flour
  • ⅔ cup whole wheat flour
  • ½ cup + ⅔ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ⅔ cup almond butter
  • 1⅓ cups unrefined coconut sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1¼ cups boiling water + additional
  • 1 cup pitted dates
  • 2 avocados, pitted, peeled, quartered
  • 2½ cups mixed berries


  1. Heat oven to 350°F. Coat 3 (8”) round cake pans with cooking spray. Line bottoms with parchment paper; coat with cooking spray. In bowl, mix flours, ½ cup cocoa powder, baking soda, baking powder, and ¼ tsp. salt. On medium, beat almond butter and sugar until smooth. Beat in eggs and vanilla. On low, alternately beat in 1¼ cups boiling water and flour mixture. Pour into pans. Bake until toothpick inserted in centers comes out clean, 15 min. Cool in pans 10 min. Transfer to racks; let cool.
  2. In bowl, mix dates and enough boiling water to cover; let stand 30 min. Drain. In food processor, combine date mixture and 1 Tbs. water; process until smooth. Add avocados, remaining ⅔ cup cocoa powder and ¼ cup water; process until smooth.
  3. Reserve ⅔ cup avocado frosting and 1 cup berries; transfer remaining frosting to pastry bag fitted with ½” plain tip. Place 1 cake layer on serving plate. Pipe on half of frosting; add half of remaining berries. Top with 1 cake layer. Pipe on remaining frosting; add remaining berries. Top with remaining cake layer. Spread with reserved ⅔ cup frosting; top with reserved 1 cup berries.

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