Easy vegan chocolate and avocado cake

Easy vegan chocolate cake

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(39 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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    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.
    7th Jul, 2015
    Turned out perfectly! So moist. Took the advice on here and only made half the frosting, which was more than enough.
    30th Jun, 2015
    This is a brilliant recipe. The cake was very moist and tasted delicious. The only reason I gave it 4 stars was because the icing was way too much. I put icing in the middle and on top and that used up half. Perhaps I would've used a lot more if I wanted to put icing all around the outside? I didn't mash the avocado as well as I could've and you can see small bits of it in the cake and icing but it definitely doesn't affect the taste. Overall this cake is amazing and would be my go-to vegan/gluten-free cake!
    30th Jun, 2015
    I made this yesterday for my sister-in-law who's celiac and it was a success. The cake is tasty and moist and one could not tell it's wheat-, egg- and dairy-free. I halved the quantity to do a smaller cake and put raspberry jam in the middle and icing sugar on top, so to get a lighter dessert. It was delicious!
    21st May, 2015
    I made this for my wheat-free/dairy-free friend's birthday. It was very rich and very tasty. I also found that there more than enough frosting...
    TheAwkwardEater's picture
    1st May, 2015
    I made this last night, pretty much to the letter and it has turned out so well. Really soft and great flavour (you can't detect the avocados). The frosting is a revelation and I've got quite a bit left for more treats another time. I'll make this again but when I've got a bit more time as it's quite time consuming.
    25th Apr, 2015
    Lovely cake, suitable for Gluten free & vegans. I made it for Easter & topped with mini eggs. The quantities for the frosting made far too much for the size of cake so have frozen some for the next bake!
    2nd May, 2015
    How much of the frosting did you need for the cake? Half? 3/4? Thanks


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