Vegan chocolate and avocado cake on cake stand

Easy vegan chocolate cake

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(52 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
  • Dairy-free
  • Egg-free
  • 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-o-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 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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    Laura Christie's picture
    Laura Christie
    18th Jan, 2019
    5.05
    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!
    Inês Silva's picture
    Inês Silva
    4th Nov, 2018
    5.05
    Amazing recipe! Delicious cake.
    smoothie_girl's picture
    smoothie_girl
    2nd Nov, 2018
    5.05
    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!
    ismisecathy
    5th Oct, 2018
    5.05
    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.
    troodles
    20th Aug, 2018
    5.05
    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
    blu-mu
    31st Jul, 2018
    1.05
    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.
    denisebrown
    28th Jul, 2018
    5.05
    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
    Kookin
    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.
    denisebrown
    31st Mar, 2018
    5.05
    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!!

    Pages

    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
    goodfoodteam
    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
    flo
    27th Nov, 2018
    Can this be baked as a traybake in classic 8x12 inch tin?
    goodfoodteam's picture
    goodfoodteam
    28th Nov, 2018
    Thanks for your question - you'll probably find you have a bit too much mixture for an 8 x 12 tin.
    ismisecathy
    22nd Sep, 2018
    5.05
    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
    goodfoodteam
    2nd Oct, 2018
    Thanks for pointing this out, it should say 200g and we have amended this. Apologies for the confusion.
    ismisecathy
    5th Oct, 2018
    5.05
    Thanks - I ended up splitting the difference and going with 250g which made a delicious frosting!
    goodfoodteam's picture
    goodfoodteam
    12th Oct, 2018
    Great!
    GoodFoodUser1234567
    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
    goodfoodteam
    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.

    Pages

    trinaz's picture
    trinaz
    11th Jan, 2017
    hey