Easy vegan chocolate and avocado cake

Easy vegan chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(21 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
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (16)

  • kcal452
  • fat24g
  • saturates6g
  • carbs53g
  • sugars34g
  • fibre3g
  • protein4g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

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-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 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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    pimrudee
    30th Jun, 2015
    3.8
    Hi, I used up half. This was enough for me to ice the middle and the top :)

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.