Vegan chocolate and avocado cake on cake stand

Easy vegan chocolate cake

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(50 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
  • 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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    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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    Gail Sutherland's picture
    Gail Sutherland
    14th Sep, 2018
    I found the same nasty chemical aftertaste. It's the gluten free flour I think because I got the same taste when I used it to.make brownies. Its Buckwheat flour.
    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!!
    27th Jul, 2017
    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!
    18th May, 2017
    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
    15th Feb, 2017
    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


    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.
    2nd Nov, 2016
    If I can't get those dairy-free and gluten-free products can I simply substitute them with normal products?


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