Easy vegan chocolate and avocado cake

Easy vegan chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(38 ratings)

Prep: 30 mins Cook: 25 mins plus cooling

Easy

Serves 12 - 16

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts

Nutrition and extra info

  • without frosting
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (16)

  • kcal452
  • fat24g
  • saturates6g
  • carbs53g
  • sugars34g
  • fibre3g
  • protein4g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

    • a little dairy-free sunflower spread, for greasing
    • 1 large, ripe avocado (about 150g)
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 300g light muscovado sugar
    • 350g gluten-free plain flour
    • 50g good quality cocoa powder
    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 2 tsp gluten-free baking powder
    • 400ml unsweetened soya milk
    • 150ml vegetable oil
    • 2 tsp vanilla extract

    For the frosting

    • 85g ripe avocado flesh, mashed
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 85g dairy-free sunflower spread
    • 200g dairy-free chocolate, 70% cocoa, broken into chunks
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • 25g cocoa powder
    • 125ml unsweetened soya milk
    • 200g icing sugar, sifted
    • 1 tsp vanilla extract
    • gluten-free and vegan sprinkles, to decorate

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth.

    2. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

    3. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

    4. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

    5. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. 

    6. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    denisebrown
    31st Mar, 2018
    I made this a few months ago and again this morning. I don't understand the negative comments as it is delicious. Fudgey and chocolatey and lush. My husband, and cake fanatic loved, LOVED it. Ignore the naysayers - and do half the topping, its plenty :D
    flauffy
    23rd Mar, 2018
    5.05
    I had planned on making this cake a while back but was a little unnerved after reading recent negative comments. I had nothing to worry about as the cake came together really well and is divinely delicious!! I used dark brown sugar in place of muscovado and regular plain flour, so the cake wasn't gluten free. After reading the recipe tip I 'worked quickly' to spread the icing but it didn't really set, so once I sandwiched the cake together a lot of the middle layer just seeped out. A bit of time in the fridge resolved this though. The taste is rich and fudgy, no clues that there's avocado hidden within and I don't understand how such a straightforward chocolate cake could be disliked!!
    patring
    10th Mar, 2018
    0.05
    Ooh no! it's not nice. I wouldn't make this cake again. There is an odd underlying taste, which isn't at all pleasant and the whole eating experience is certainly not of a lovely chocolate cake. Also, I made half the quantity of the topping/filling and still it was an awful lot of mixture. If I was vegan, I would go without chocolate cake, rather than eat this.
    patring
    10th Mar, 2018
    0.05
    I put my question in the 'questions' section, but with no response! so trying again here. Does anyone know why the recipe says not to freeze the topping please? I usually freeze cakes with their fillings and toppings vert satisfactorily and wonder what it may be in this one that prevents it from freezing ok? i note that some folk have commented on freezing the rest of the filling for another time. Have any of you defrosted it as yet, and is it ok? Keen to bake and freeze the cake later today in its entirety. Many thanks
    Gee Dee's picture
    Gee Dee
    4th Mar, 2018
    5.05
    Made this for a vegan friends birthday and we all loved it. So fudgy yet didn't sicken you the way regular chocolate cakes do. Making it again even though it's for non-vegan friends this time.
    Debbie Hall's picture
    Debbie Hall
    15th Feb, 2018
    5.05
    I made this cake into 18 cup cakes as a tester for someone who is dairy free, gluten free and soya intolerant. I substituted the soya milk for Oat milk but otherwise, it was unchanged. The cupcakes were moist and chocolatey, and rose well. The frosting is a revelation!! I could use this frosting on anything and frankly, since it was dairy free, I ate a spoonful of it directly from the bowl. Delicious. It was not as thick as I would like but I think this was because I did not let the chocolate cool enough before using it. My friend was delighted with her cupcakes so I went ahead and made her a full birthday cake using this recipe. Once again, it was perfect and easy to do.
    swiftsmith's picture
    swiftsmith
    3rd Feb, 2018
    I haven't given stars as I don't want to rate this negatively because I did make two changes- I used cashew milk instead of soy and used normal flour instead of gluten free. The cake was really heavy and pasty and stuck to your teeth, just not anything like a cake texture at all. It was hard to distinguish between the texture of the icing and the cake itself! And this was after cooking it longer than suggested as it wasn't ready. I also found it didn't taste chocolatey enough for me. It was a birthday cake for my vegan brother and was very disappointing. Not sure where I went wrong, I usually have success with good food recipes! The icing worked fine but wouldn't try the cake again.
    Nikki Williams's picture
    Nikki Williams
    3rd Feb, 2018
    1.3
    As a cocoa-rich-chocolate fan I used 80 grams of cocoa instead of 50 (adjusting the flour content accordingly), however, this turned out to be bland and have an unappealing smell and flavour, though the texture was just right; an achievement with GF baking.
    lizleicester
    29th Sep, 2017
    5.05
    Making my 2nd of these delicious vegan cakes in a week. It's SO tasty, it's well worth the extra effort and people could hardly believe it had no gluten, no dairy and was fully vegan. Lovely on days 2 and 3 too, when I agree with the earlier comments, it does get even tastier!!
    sarahleetes
    27th Jul, 2017
    5.05
    I made this cake and it was delicious. I did not do the frosting but made my own version of butter icing using dairy free spread as my son is dairy intolerant. It was wonderful and you cannot tell it has avocado in it. Even my chocolate hating hubbie ate it and it was so chocolatey fudge like. As other comments say it does improve the longer you keep it but not a chance in our house as it was gone the next day!

    Pages

    patring
    6th Mar, 2018
    0.05
    Please can you say why I cannot freeze the frosting? I usually freeze cakes with their frostings in/on. Is there something about this one that would make it go peculiar in the freezer? I note that some people have frozen the rest of the frosting to use another time.
    swiftsmith's picture
    swiftsmith
    17th Jan, 2018
    Could I substitute the soy milk with almond or oat milk?
    goodfoodteam's picture
    goodfoodteam
    22nd Jan, 2018
    Thanks for your question. We have not tested this recipe with alternative milks but can't see any problem with doing so. It will of course change the flavour.
    cathberry
    24th Mar, 2017
    what type of gluten free flour will work for this recipe?
    goodfoodteam's picture
    goodfoodteam
    29th Mar, 2017
    Thanks for your question. You need to use gluten-free plain flour. You can buy a brand called Doves Farm at the supermarket in the baking section. Make sure your baking powder is gluten-free too.
    theonlychris
    22nd Feb, 2017
    5.05
    Hi, looking to make this cake for a Vegan (21st). Would it be ok to freeze?
    goodfoodteam's picture
    goodfoodteam
    3rd Mar, 2017
    Thanks for your question. Yes, you can freeze this cake without the frosting.
    moramento22
    2nd Nov, 2016
    If I can't get those dairy-free and gluten-free products can I simply substitute them with normal products?
    jemma_dudley@li...
    18th Apr, 2016
    How long will the cake last once cooked and assembled?
    Lilly4cara
    12th Apr, 2016
    When making the frosting when do I add the sunflower spread?

    Pages

    trinaz's picture
    trinaz
    11th Jan, 2017
    hey