Vegan chocolate and avocado cake on cake stand

Easy vegan chocolate cake

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(94 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

  • un-iced
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (16)

  • kcal452
  • fat24g
  • saturates6g
  • carbs53g
  • sugars34g
  • fibre3g
  • protein4g
  • salt0.9g


    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 ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    • 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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    ellie lord
    8th Jun, 2020
    I'm not a vegan but i decided to make this cake for some family and friends who were also not vegan. The cake was quite nice but it was extremely dense as you'd expect, I would definitely not be complaining if i was eating the cake as a vegan. I wouldn't cook it for myself again but if i was served it i would quite happily munch away. The icing was incredible. I would definitely recommend to vegans!
    12th May, 2020
    This cake was really nice! I can't comment on the icing, because I just used a normal chocolate buttercream instead. The sponge was lovely and I couldn't taste avocado at all. I baked it as a traybake instead, and it took longer to cook as I used a deeper tin. I used whole milk instead of soya milk, as I didn't have any- so it was gluten-free and egg-free, but not vegan. It wasn't bland or dry like some gluten-free cakes. I would recommend it!
    9th May, 2020
    I was very surprised how lovely this cake was. I wasn't so keen on the topping as it was more complicated than the cake to make. I made a few changes to the recipe by using normal flour, orange extract, demerara sugar in the cake mix and used less chocolate (100g), milk (100ml), icing sugar (100g) in the topping. It also needed an extra 10 minutes to cook (35 minutes). The cake was huge and I am going to try and freeze it!
    Ndrglenn's picture
    3rd Feb, 2020
    Brilliant cake whether you are vegan or not. Highly recommended. Can be made with regular flour if it doesn't need to be gluten-free. A slight avocado flavour noticeable in the frosting but it doesn't seem to notice on the 2nd day and, in fact, the whole cake tastes even better on the 2nd day. 2/3 of the frosting mixture is easily sufficient. I made the frosting in a blender by adding the avocado & margarine first & blending, then the remaining ingredients apart from the melted chocolate, finally I added the melted chocolate (a simpler method than the recipe suggests) - this worked perfectly. I'm definitely making this again - moist and just the right level of sweetness. Yum!
    27th Aug, 2019
    Great cake recipe but the ‘frosting’ recipe and instructions were far too awkward to be classed as ‘easy’ - will make alternative frosting next time
    Your Koseli's picture
    Your Koseli
    25th Jun, 2019
    Really amazing. I made it in my cake shop( It was really tasty. Thank you so much bbcgoodfood. Please visit cakes made by me at
    16th Jun, 2019
    Easily a 5* recipe. Made as a birthday cake and topped with a bag of vegan brownie bites and edible flowers, and candles of course. I used standard flour and standard baking powder and it turned out beautifully. It was enjoyed by all the family. I would definitely make it again even if vegan family members were not visiting. The taste was excellent, the texture is quite moist - it goes well with a nice cup of coffee to wash it down.
    17th Mar, 2019
    When i first saw the picture of the cake, I fell in love. I mean, who doesn't love chocolate? Normally I don't bake cakes, but this one was definitely worth the try. I love the way this site describes the actions you need to do. The cake immediately turned out great. Also the fact that this cake is gluten free is a real benefit. My friend is allergic to gluten so she can't eat normal cakes. So when I made this one for her, she couldn't believe that there weren't any gluten in it. Another benefit of this cake, is that it's so simple, but it actually looks very difficult to make. I have so much respect for the recipes of bbc goodfood. Everytime I try them, it turns out going great and it's actually delicious.
    Lynne Cole
    25th Feb, 2019
    This was more like a big chocolate truffle, not a cake texture at all. Maybe it needed longer cooking. Mine also had a nasty aftertaste which others have mentioned, I guess that was either due to the type of flour used, or maybe the raising agent (too much?). I would like to try it again with normal flour to see what happens, as I quite liked the gooey texture! The frosting was lovely, I could just eat that on its own! I reduced the amount of frosting after reading other reviews, but I don’t think it was really necessary!
    Laura Christie's picture
    Laura Christie
    18th Jan, 2019
    This is the nicest chocolate cake I've ever had. Could not believe how beautifully moist the sponge was, lovely and chocolatey but not too rich. I didn't put avo in the frosting after seeing recommendation not too and the frosting ended up maybe a little runny by we had ours warm with vegan ice cream so it was going to be gooey anyway. Will 100% make this again!


    21st Jul, 2020
    can I freeze slices of this cake
    lulu_grimes's picture
    26th Jul, 2020
    Hi, The sponge freezes well but we haven't tried freezing the icing. The cake should be ok to freeze in individual slices but we can't guarantee that the icing will defrost well - if you would like an icing that doesn't include avocado there is one on this cake I hope this helps, Lulu
    Francesca Marszalek's picture
    Francesca Marszalek
    27th Jun, 2020
    what can i use instead of vegetable oil?? I've run out at the moment and would prefer to use something else.
    lulu_grimes's picture
    1st Jul, 2020
    Hi, You can use another kind of mild flavoured oil, this recipe is vegan so it doesn't use butter and non-dairy spreads often contain other liquids so may not work in the same way. I hope this helps, Lulu
    13th Dec, 2019
    Can this cake be successfully frozen and if so with the frosting or without?
    lulu_grimes's picture
    16th Dec, 2019
    Hello, Thank you for your question, this can be frozen without the frosting. I hope this helps.
    Siobhan O'Neill's picture
    Siobhan O'Neill
    1st Jan, 2019
    How much would you expect this to rise? I have baked the two halves this afternoon and they look very flat. What would cause this and how would I remedy it? Thanks.
    goodfoodteam's picture
    11th May, 2019
    This cake relies solely on bicarbonate of soda and baking powder to rise. Once these ingredients hit the cake batter they start to work so you want the mixture to go straight into the oven. Therefore, when preparing the cake, make sure you've preheated the oven and lined the tins so you're not wasting any valuable time. The cakes are not especially deep in themselves, maybe around 3 - 5cm. The height really comes from when they're sandwiched together with the filling and then frosted.
    goodfoodteam's picture
    2nd Jan, 2019
    Thanks for your question. Like most sandwich cakes the halves will only be around 3 - 5cm but when sandwiched together with the filling give a much fuller appearance.
    flo's picture
    27th Nov, 2018
    Can this be baked as a traybake in classic 8x12 inch tin?


    trinaz's picture
    11th Jan, 2017
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