Vegan Gluten-free Chocolate Avocado Cake
One thing that my blog is missing is a good two layered chocolate cake. That’s until now of course! I’ve finally got my act together and made a vegan and gluten-free rich chocolate cake with a lush chocolate frosting.
What makes the frosting so lush is the combination of melted dark chocolate mixed with the creaminess and richness of a good ripe avocado! Those two together make for the most decadent, out of this world and delicious frosting!
Many of you have asked me for more cake recipes, more specifically a chocolate cake recipe! I LOVE cakes but usually opt for making denser loaves and squares like my banana blueberry bread, banana walnut bread or these lemon raspberry squares because I prefer denser cakes to fluffy/spongy ones. However, this vegan gluten-free chocolate avocado cake is not only rich, it’s also so moist, a good combo as far as cake textures are concerned.
I came across the idea of using avocado in frosting a while back but never actually tried it until recently and OH. MY. GOD. have I been missing out! I have made chocolate avocado recipes before like my Superfood Chocolate Mousse Pudding, but the combination of a rich chocolate avocado cream together with a dense chocolatey cake is just insane!
I made this recipe for Love Cocoa using their organic Ecuador 70% dark chocolate which happens to be dairy-free.
Vegan Gluten-free Chocolate Avocado Cake
Serves: 10
Dry ingredients:
180g gluten-free flour
25g cocoa powder
140g brown or coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet ingredients:
155ml rapeseed or coconut oil
235ml almond milk – or use any other type for a nut-free version
1 tbsp apple cider vinegar
Chocolate avocado frosting:
2 ripe avocados
2 tbsp coconut oil, melted
4 tbsp cocoa powder
4 tbsp maple syrup
160g Love Cocoa 70% Ecuador dark chocolate
Pinch of salt – optional
Method:
Preheat your oven to 180*C / 160*C fan assisted / 350*F
Mix all the dry ingredients in a large bowl, then add in the oil, milk and vinegar. Mix to combine.
Divide the batter evenly between two 8″ cake tins lined with parchment paper.
Bake for 15 minutes, then leave to cool completely before frosting.
To make the frosting – blend all the frosting ingredients in a blender/food processor until smooth.
Use a spatula to spread 1/3 of the frosting onto one of the cakes. Top with the second cake then cover with the remaining frosting.
Top with berries and a drizzle of melted chocolate.
Enjoy!
I need to make this ASAP! It looks incredible, Nadia, and I love esp. that avocado chocolate frosting.
How long do you think it would keep .
?
3-4 days 🙂
Quick comment your oils say “rapeseed” instead of grapeseed.
I used rapeseed oil, not grapeseed, but any oil will work 🙂
Hi,
Can I use rice flour/ buckwheat flour/ oats flour instead of gluten free flour?
Can you taste the avocado in the icing? My family does not like avocado. It looks amazing.
They won’t know it’s there unless u tell them. This recipe is amazing!
I added another tbsp of cocoa powder and maple syrup, couldnt taste it afterwards!
Hi Nadia
Its my birthday on Tuesday and I’m so making this! Quick question though please – when you make the frosting do you melt the dark chocolate before blending with the avocado etc?
Many thanks
Claire x
Happy birthday Claire 😀 yes you melt the chocolate before blending. There is a video at the top of the page if you want to see how I made it 🙂
Hi Nadia,
I did your cake this week-end for my friends. It was so easy to make and the result so amazing! Everyone was puzzled when I said the creamy texture came from avocado, nobody could taste it nor guess. It was just awesome! Thank you so much for this wonderful recipee!!
PS: I baked the batter in a large rectangular mold, then cut it in 2 and did a squarre cake, to simplify 😉
It would be really useful to know what kind of gluten free flour you use for this – oat, brown rice, rice, buckwheat, or a ready bought gluten free flour combo? I’ve yet to find a good vegan chocolate cake recipe that is also gluten, refined carb and refined sugar free. I would love to try this recipe but I’ve already wasted so many ingredients on various other recipes that I’m reluctant to try this when having to guess what kind of flour to use. I’m sure you know that different flours produce different results. Do you mind sharing? Thanks.
Hi NADIA, for the frosting, if I don’t use the dark chocolate, will it works without that?
Hi really interested to make this cake, just wondered if I should use gluten free self raising or plain flour?
I used plain gluten-free flour 🙂
Hello Nadia..I’m going to make this cake today for my sons birthday. Can I use cacao powder instead of cocoa powder? Thanks for the recipe as you I’m dairy free xx ?
Hey Maxine 🙂 Yes, cacao will work just as well as cocoa. Happy birthday to your son! Hope he enjoys the cake 😀
Hello Nadia, can I make these into cupcakes? If so, what would you recommend the baking time be change to?
I’m also going to make this cake for my son’s (first!) birthday! Will it be okay to use a mix of regular AP flour and a little bit of whole wheat pastry flour?
Thank you!
Hi Nadia,
What a beautiful cake!!
Can I substitute the cocoa powder for carob powder?
I want to avoid caffeine.
Thank you Omayra 🙂 I’ve never tried carob powder, but it should work 🙂
I’m wondering the same thing. Any changes when doing cupcakes? TIA