Chocolate Avocado Oil Cake with Chocolate Frosting

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A simple stir-together chocolate cake gets a decadent update with La Tourangelle Avocado Oil. The buttery avocado oil complements the intense cocoa flavor while adding a luxurious crumb to the cake. Finished with a silky Chocolate Frosting whipped up in a blender, this avocado oil chocolate cake comes together in a flash, offering fast, flavorful comfort.

La Tourangelle was founded by Mr. Morillon and Mr. Bechet in the 1800s and began as a small animal-powered oil mill in the idyllic French town of Saumur. Small artisan oil mills lined the Loire river and roasted and extracted the oil from nuts gathered by local farmers, and La Tourangelle is one of the few remaining mills keeping this tradition alive today.

The company expanded internationally when ownership passed to the Kohlmeyer family in the early 1990s. In 2002, La Tourangelle expanded to the California Bay Area, where the original French artisan oil mill was replicated, and the staff was trained by an oil-roasted artisan from France. Today, La Tourangelle remains a thriving family-owned business that has mastered the art of oil production thanks to their passion, integrity, and pride. In addition to its own nut oils, La Tourangelle has established partnerships with a handpicked selection of high-quality oil producers to provide you with the best artisan oils from around the world. La Tourangelle is dedicated to each part of the process, from the timing of the harvest and the careful selection of the fruit to the technique for pressing, so you can cook and bake with the very best nut oils available.


5.0 from 1 reviews
Chocolate Avocado Oil Cake with Chocolate Frosting
Makes 1 (9-inch) cake
  • 1⅓ cups (167 grams) all-purpose flour
  • 1⅓ cups (267 grams) granulated sugar
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (43 grams) natural cocoa powder, plus more for dusting
  • ½ cup (120 grams) boiling water
  • ⅔ cup (160 grams) whole milk
  • ½ cup (112 grams) La Tourangelle Avocado Oil
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • Chocolate Frosting (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter a 9-inch round cake pan. Line bottom of pan with parchment paper. Lightly dust sides of pan with cocoa; tap out excess.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together cocoa and ½ cup (120 grams) boiling water until smooth. Whisk in milk. Add avocado oil, eggs, and vanilla, and whisk until combined. Add cocoa mixture to flour mixture, whisking just until combined. (Batter will be thin.) Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 45 minutes. Let cool in pan for 10 minutes. Run an offset spatula around edges of pan. Remove from pan, and let cool completely on a wire rack. Spread Chocolate Frosting on top of cooled cake.

5.0 from 1 reviews
Chocolate Frosting
  • 1 (5-ounce) can (147 grams) evaporated milk
  • 1 cup (200 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon (1 gram) vanilla extract
  • 4 ounces (113 grams) unsweetened chocolate, chopped
  • ¼ cup (57 grams) unsalted butter, cubed
  1. In a small bowl, stir together evaporated milk, sugar, salt and vanilla until combined. Transfer to the container of a blender; process at medium speed for 30 seconds.
  2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water until melted; stir until smooth.
  3. Add chocolate mixture to milk mixture; process at medium speed until thickened and smooth, 30 to 45 seconds, stopping to scrape sides of container. Transfer to a medium bowl. For a thicker consistency, frosting may be refrigerated for 15 minutes.



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  1. I LOVED THIS RECIPES! My husband isn’t one for cake but he says this is a keeper. My guests too pieces home! I often tell family and friends about this site! Thus I hope you can answer my question about baking pans!
    Some pans are better than others. Certainly the silicone ones are easy to clean but they require that I put a baking sheet under them to help transfer to the oven! How does that sheet pan effect the chemistry of baking? Do you prefer silicone or traditional medal pans? Is there a brand of medal pans that you would recommend? I have Nordic ware for my bunt pans but need to buy new round and square cake pans etc.

    Thank you!
    Maribeth PELLER

    • Hi Maribeth,

      First of all, thank you! We’re so happy you and your guests loved this recipe!

      To answer your question, we always bake using traditional metal pans. Nordic Ware and Williams Sonoma Goldtouch pans are some of our favorites, but there are limitless options out there. We recommend doing a little research online to find the pan that’ll work best for your needs.

      Hope this helps, and happy baking!


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