Easy vegan chocolate and avocado cake

Easy vegan chocolate cake

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(40 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 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.
    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.
    10th Mar, 2018
    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
    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
    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
    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
    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.
    29th Sep, 2017
    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!!


    11th Jul, 2018
    Would this recipe work with coconut flour?
    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.
    6th Mar, 2018
    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
    17th Jan, 2018
    Could I substitute the soy milk with almond or oat milk?
    goodfoodteam's picture
    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.
    24th Mar, 2017
    what type of gluten free flour will work for this recipe?
    goodfoodteam's picture
    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.
    22nd Feb, 2017
    Hi, looking to make this cake for a Vegan (21st). Would it be ok to freeze?
    goodfoodteam's picture
    3rd Mar, 2017
    Thanks for your question. Yes, you can freeze this cake without the frosting.


    trinaz's picture
    11th Jan, 2017