19 January 2020

Recover and Refuel recipe: Chocolate Avocado Cake

November 11, 2016

Effective recovery after workouts is the absolute key to successful training. One of our go-to recipe books is Go Faster Food by Kate Percy, her recovery recipes contain the perfect ratio of fast-release carbohydrates and protein to replenish the muscles restore energy levels.


Chocolate Avocado Cake

Dense, rich and fudgy, with a moist, almost brownie-like consistency, this chocolate avocado cake tastes like pure decadence … but contains absolutely no butter! I can’t believe I haven’t tried using avocado in a cake before. It makes sense really. Mild in flavour, and packed with heart-healthy monounsaturated fats, vitamins C, E and K and B vitamins, and minerals (including loads of potassium), using avocados as a butter replacement morph this chocolate cake from naughty but nice to highly nutritious but mouthwateringly delicious!

What’s more, the cake seems to improve with age, tasting even better the following day (if it lasts that long!). Boost your post workout recovery with a slice of this cake and a glass of milk or milky coffee, or serve as a desert with a dollop of creme fraiche and some fresh raspberries.

This cake takes about 5 minutes to make, 30 minutes to bake, and you don’t even need a whisk. Easy peasy …

Nutrition per serving (8) Energy (kcal) 185 / Carbohydrate (g) 35 / Of which sugars (g) 17 / Fat (g) 5 / Of which saturates (g) 1 / Protein (g) 4 / Salt (g) trace / Fibre (g) 3

To make a 1 litre loaf tin or 12 muffin-sized cakes

  • 3 eggs
  • 120 ml buttermilk (or 60ml milk& 60ml natural yoghurt)
  • 120g mashed ripe avocado (a medium avocado gives this amount)
  • 130g caster sugar
  • 130g self-raising flour, sifted
  • 45g cocoa powder
  • 50g dark chocolate chips
  • 1 tsp baking powder
  • pinch salt


  1. Heat the oven to 180°C. Grease a 1 litre loaf tin or arrange 12 muffin cases in a muffin tray.
  2. Crack the eggs into a mixing bowl, add the buttermilk, and beat lightly with a fork or whisk.
  3. Add the mashed avocado and stir well until combined.
  4. In a separate bowl, combine the the sugar, flour, cocoa, chocolate chips, baking powder and salt.
  5. Gently fold the dry ingredients into the wet ingredients.
  6. Spoon the mixture into the loaf tin or muffin cases and bake for about 30 minutes (loaf), 20-25 mins (muffins), or until the cake is just cooked through (press the top down with your fingers, it should be springy to the touch).
  7. Cool completely, in the tin or muffin tray, on a wire rack.

Get more great recipes here: www.gofasterfood.com

The Women’s Sports Magazine

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