Chocolate Avocado Cake

This vibrant & vegan chocolate cake is sure to please!


50 mins

25 mins


Chocolate Cake 1920x1080



  • 1 large avocado
  • 300g brown sugar
  • 350g gluten-free plain flour
  • 50g cocoa powder
  • 1 tsp bicarb soda
  • 2 tsp gluten-free baking powder
  • 400mL soy milk (unsweetened)
  • 150g Nuttelex (plus extra for greasing tins)
  • pinch salt
  • 2 tsp vanilla extract


  • 85g avocado, mashed
  • 85g Nuttelex
  • 200g vegan chocolate, in chunks
  • 25g cocoa powder
  • 125mL soy milk (unsweetened)
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract


  1. Heat oven to 160C/140C fan forced. Grease the two cake tins with Nuttelex, then line the bases with baking paper.
  2. Process in blender until smooth 1 large avocado and 300g brown sugar.
  3. Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soy milk, 150g Nuttelex and 2 tsp vanilla extract to the bowl with a pinch of salt and process again until smooth and lump-free.
  4. Divide mixture 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 at least 10 mins, then turn the cakes out onto a rack to cool completely.
  6. Next, prepare the frosting. Beat together 85g ripe avocado and 85g Nuttelex with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  7. Melt 200g vegan 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 soy milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
  9. Add the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Once the cakes are completely cooled, use the frosting to sandwich the two cakes together and for the top.