Originally from Central America, the avocado (Persea americana Mill.) has spread throughout the world, being used to extract oil, and is consumed fresh or in based-foods. However, fruit processing generates a waste that is still rich in macro- and micronutrients, as well as bioactive compounds. This work aimed to evaluate the nutritional potential of Hass avocado cake, generated after cold-pressing to oil extraction from its pulp and peel. Proximate composition, mineral profile, fatty acid composition, and bioactive compounds were evaluated. Results were expressed on a dry basis, except for moisture content. The Hass avocado cake, composed of pulp and peel, presented moisture, lipid, ash, protein, and carbohydrate content equal to 9.6% 27.2%, 8.3%, 10.2%, and 54.3%, respectively. Potassium (2621.7 mg/100 g), iron (6.0 mg/100 g), and zinc (4.0 mg/100 g) were the most abundant minerals in the sample. The residual oil had a fatty acid profile composed of oleic acid (54%), palmitic acid (20%), linoleic acid (15%), and palmitoleic acid (10%). Furthermore, the cake extract showed antioxidant potential via the assays ABTS•+ (159 µmol of Trolox/g), DPPH• (199 µmol of Trolox/g), and FRAP (552 µmol of Trolox/g). The Hass avocado cake showed a total phenolic compound content of 4326 mg GAE/100 g and a total carotenoid content of 2983 µg β-carotene/100 g, thus making it a potential source of bioactive compounds. Based on these results, this by-product can be used in the recovery of products with higher nutritional value, which aligns with the sustainable development goals of the 2030 Agenda.