Easy vegan chocolate and avocado cake

Easy vegan chocolate cake

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(21 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
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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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    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!
    theonlychris
    18th May, 2017
    5.05
    I sampled this cake a couple of hours after it was baked and was disappointed as I thought it lacked depth of flavour. However, after a couple of days the flavour developed wonderfully and the texture was perfect. I didn't use GF flour etc as only needed it to be Vegan not GF. First vegan cake I have ever baked but now will now be my go-to recipe. 5 stars
    Midships
    15th Feb, 2017
    5.05
    This cake is just amazing! you'd never guess it was g-f! I used butter and milk etc.. as didn't need it vegan. The frosting makes a large quantity so i've frozen some for cupcakes. It didn't suggest leaving the frosting to firm up to make it spreadable. I put mine in the fridge for ten mins which really helped
    happypuppy
    11th Jan, 2017
    Yum
    trinaz's picture
    trinaz
    11th Jan, 2017
    Hey ;) i thought this was a good one to comment on as its chocolate and avocado :D Just like the person this is written to, it is absolutely stunning ;) Definitely the most beautiful cake ever :D Peaches are a gorgeous addition to this :D:D Love you Kake :D:x You mean everything to me ;)
    dianashanks
    13th Dec, 2016
    I have made this twice as a birthday cake for a friend who is wheat-free. It's so rich and very tasty.
    Waksey
    1st Dec, 2016
    5.05
    My husband is Vegan so I thought I would give this a try for his birthday and I was absolutely blown away by how delicious this cake was!! It has the moist texture of a brownie but isn't too sickly sweet. I think this is the best cake I have ever made!! Thank you BBC Goodfood :)
    howletticus
    8th Oct, 2016
    Recipe sounds great but to make it vegan you cannot use regular icing sugar because it contains powdered egg white, so not vegan-friendly.
    sarahleetes
    27th Jul, 2017
    5.05
    You can use normal icing sugar as it only contains sugar and not powdered egg white. That is royal icing. I made a butter icing using dairy free substitute and icing sugar along with cocoa powder (not drinking chocolate that contains milk). Really yummy!

    Pages

    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?
    Azlanova's picture
    Azlanova
    6th Feb, 2016
    Really want to make this cake but I can't get a sunflower spread, is there any alternatives? And the same thing with muscovado sugar, can I just use a regular one or at least brown sugar?
    goodfoodteam's picture
    goodfoodteam
    21st Mar, 2016
    You should be able to find a dairy free sunflower spread in larger supermarkets and online. If you can eat dairy then a normal sunflower spread should be fine too. A dark brown sugar will be perfectly ok to use instead of Muscovado, although it might make the cake a little lighter in colour.
    Dr.Jackie
    16th Nov, 2015
    Has anyone tried to make this as muffins/cupcakes instead?

    Pages

    trinaz's picture
    trinaz
    11th Jan, 2017
    hey