Vegan chocolate and avocado cake on cake stand

Easy vegan chocolate cake

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(49 ratings)

Prep: 30 mins Cook: 25 mins plus cooling


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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    For the cake

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



      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



      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 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


    1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

    2. Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

    3. Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

    4. 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.

    5. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

    6. While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

    7. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

    8. Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

    9. Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

    10. 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

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    Inês Silva's picture
    Inês Silva
    4th Nov, 2018
    Amazing recipe! Delicious cake.
    smoothie_girl's picture
    2nd Nov, 2018
    This was my first ever vegan cake I made and it was brilliant! The avacado made the batter and icing really smooth and creamy and gave the cake a lovely texture. It was really rich and chocolatey - thumbs up!
    5th Oct, 2018
    Delicious cake! It was the strangest looking cake batter I have ever made (very liquid) and I was afraid it would be a disaster but it tasted really good. As others have said the icing does firm up quite quickly so you need to work fast with it.
    20th Aug, 2018
    I made this yesterday for a celebration and have to say for my first attempt at vegan baking it turned out really well! I used regular flour and baking powder as we didn’t require it to be gluten free but apart from that I followed the recipe as instructed. There was enough frosting to fill it and cover the top and sides as well.
    blu-mu's picture
    31st Jul, 2018
    I have just attempted this recipe. I did not end up with a 'a velvety, liquid batter'. My batter was stiff. It felt like it was missing liquid. The taste is inoffensive. It sponge, whilst moist, tastes stale, not of chocolate, and not sweet in the slightest. Not really sure what the point of this cake is.
    28th Jul, 2018
    This was my first foray into vegan baking (for visit from vegan son and girlfriend) and we all loved it. My husband has requested it several times since which, given his love of so many cakes is real testament. I made half the frosting which was absolutely plenty, and coconut oil for the frosting as I love its taste. Delicious
    2nd Jun, 2018
    I made this yesterday and am impressed. It makes a very dense sticky fudgy cake with a real chocolate aftertaste. I'm not vegan, I made this for a vegan friend, but we all tried it and thoroughly enjoyed it. Its not sweet like non vegan cakes so if you're looking for a recipe to replace your standby Betty Crocker Devils food cake - this isn't it. My only critisism is that I feel the avocado in the icing is unnecessary as despite sieving it still left bits -perhaps because my avocado was not overripe and therefore not totally mushy. I will report back and let you know when I remake it with the omission. To be fair it still tasted yummy and with the addition of some grated chocolate on the top you didnt really notice the uneven texture.
    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
    23rd Mar, 2018
    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!!
    10th Mar, 2018
    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.


    22nd Sep, 2018
    There's a discrepancy between the ingredients list and the method on how much chocolate is needed - 200g/300g. Can anyone tell me which is the correct amount?
    goodfoodteam's picture
    2nd Oct, 2018
    Thanks for pointing this out, it should say 200g and we have amended this. Apologies for the confusion.
    5th Oct, 2018
    Thanks - I ended up splitting the difference and going with 250g which made a delicious frosting!
    goodfoodteam's picture
    12th Oct, 2018
    2nd Sep, 2018
    What is sunflower spread? I am really confused because it could be sunflower seed butter, but the directions state to line the pan with it which would make no sense to do with seed butter, sunflower oil would make sense to line pans with, but IDK, I am just totally confused.
    goodfoodteam's picture
    6th Sep, 2018
    Thanks for your question. Sunflower spread is a butter alternative made with sunflower oil, available in the same aisle in the supermarket. It comes in tubs along with the spreadable butter.
    11th Jul, 2018
    Would this recipe work with coconut flour?
    goodfoodteam's picture
    23rd Jul, 2018
    Thanks for your question. Coconut flour would change the overall effect of this recipe, in both taste and texture so we'd recommend sticking with gluten-free flour or you could use white spelt or plain but the latter two will not be gluten-free.
    1st Jun, 2018
    I'd like to make this two days ahead of my son's birthday. How should I store it - in the fridge or just in the cupboard? Thanks!
    goodfoodteam's picture
    5th Jun, 2018
    Thanks for your question. We'd suggest keeping it in a sealed plastic container or tin in a cool place. If the weather is hot, keep it in the fridge.


    trinaz's picture
    11th Jan, 2017