Vegan Gluten-free Chocolate Avocado Cake

Nadia Uncategorized 22 Comments

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! 


 

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Comments 22

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  1. 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

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      Happy birthday Claire πŸ˜€ 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 πŸ™‚

  2. 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 πŸ˜‰

  3. 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.

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  4. 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 😘

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      Hey Maxine πŸ™‚ Yes, cacao will work just as well as cocoa. Happy birthday to your son! Hope he enjoys the cake πŸ˜€

  5. 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!

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