Easy vegan chocolate and avocado cake

Easy vegan chocolate cake

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(29 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

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    10th Sep, 2016
    This is the first vegan bake I've made for my dairy-free son that actually tastes like a normal cake - if not better! Very moist chocolate cake with a lovely flavour. Other family members never would have guessed it had avocado in it...does it count towards our 5 a day..!
    6th Mar, 2016
    This was a great success, a well risen, moist chocolate cake. I used standard flour as only concerned about the dairy and it turned out really well, as previous comments had mentioned the quantity of frosting was too much, I played around with it a bit and ended up using half the amount of soya milk 150gram of chocolate a knob of the spread and 100gram of icing sugar, left it until it started to set (about 2 hours just like a ganache) and it worked a treat. Will definitely do this again.
    Azlanova's picture
    6th Feb, 2016
    Really want to make this cake but I can't get a sunflower spread, is there any alternatives? And the same thing with muscovado sugar, can I just use a regular one or at least brown sugar?
    20th Feb, 2017
    I replace the spread with coconut oil because I don't like spreads and it is seriously delicious. A slight coconut taste but I think it adds to the amazingness of the cake!
    1st Feb, 2016
    Made this for my sister's birthday - it was super easy and turned out really moist. Would definitely recommend. We didn't do the icing, we did a cheat of betty crocker (also vegan) and added crumbled Oreos to the top, it was lovely!
    19th Dec, 2015
    Overall, this is a rich, moist and tasty cake. That said, I found some of the ingredient measurements a bit off. The cake batter itself was too hard during the mixing stage (which meant adding more milk to achieve the 'velvety, liquid' texture), while the icing/frosting was too runny and forced me to add significantly more sugar and eventually a bit of flour to thicken it. Additionally, the cake was rather fragile and easily broke in places and akin to some previous comments, the icing portion was more than the cake itself. I do like the recipe, but feel that if I was to make it again I would distribute the mixture as muffins or something smaller and more 'portable'. Otherwise, I would have to remake this the traditional way, i.e. without vegan restrictions, as the sponge and icing would bind/solidify a lot better.
    11th Nov, 2015
    I used lurpac butter instead of spread, used normal milk and rapeseed oil. For my bigger (9 inch) cake tins I used mixture and a half that just fit in the magimix It was the most impressive, especially in height, that I've ever made and went down very well at my brothers birthday.
    15th Oct, 2015
    Once of the best vegan, gluten-free cakes I've made so far and the cake is really easy to make - the icing is a bit more time consuming and the recipe does make enough to cover the middle, top and sides, plus a bit more, as previously mentioned. Really nice warmed up and served with vegan ice cream.
    28th Aug, 2015
    Made this for vegan friends but everybody loved it! Used regular flour as well but it turned out great, a decadent & indulgent cake! Will be making it again for her birthday next month!
    29th Jul, 2015
    Delicious. I used regular flour and baking powder (rather than gluten free) and it still turned out great. I also used caster sugar, as that's all I had. Icing is particularly a winner - great texture and very chocolatey. I did half quantities of icing and it was enough, but if you're feeling decadent you could definitely make the stated quantity and just pile it on.


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