Vegan Chocolate and Avocado Cake


As you may have already seen on The Leopard Print Baker, this January I’ve been experimenting with vegan recipes both at mealtimes and with baking.

I recently asked my friends and family to choose my next recipe for the blog and was really pleased when the Vegan Chocolate and Avocado Cake came out on top.

Having never baked with avocados before, I was bit a nervous about how it was going to go, but trust me this cake is DELICIOUS. I brought it in to work for my colleagues to try and it got rave reviews (yes that’s the sound of my own trumpet *toot toot*).

But like, seriously, I think it’s made it into my top five bakes of all time. It is lighter than your average chocolate bake but still is creamy and rich in flavour. It’s definitely going to become my go-to for birthdays and celebrations now.

Oh sidetone – I am a huge fan of avocados, which is probably the wannabe hipster in me! But if you’re not as keen don’t worry, you can’t really taste it. It serves as more of a replacement for the butter.

You’ll need two identical circular tins, a blender and an electric whisk before you get started.



  • 1 large, ripe avocado
  • 300g/10oz light muscovado sugar (brown sugar will also work)
  • 350g/12oz plain flour
  • 50g/2oz cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoon  baking powder
  • 400ml unsweetened soya milk
  • 150ml sunflower oil
  • 2 teaspoons vanilla extract


  • 85g/3oz avocado mashed
  • 85g/3oz dairy-free sunflower spread
  • 200g/7oz dairy-free chocolate
  • 25g/1oz cocoa powder
  • 125ml unsweetened soya milk
  • 200g/7oz icing sugar, sifted




  1. Heat oven to 160C/140C/gas 3. Grease two tins with a little dairy-free sunflower spread (you’ll have this for the icing), then line the bases with greaseproof paper.
  2. Put the large avocado (peeled!) and the sugar in a blender and whizz until smooth.
  3. Add the flour, cocoa powder, baking powder, milk, sunflower oil and the vanilla extract into the blender and mix again until it looks creamy and smooth,
  4. Divide the mixture between the tins and bake for 30 mins or until fully risen. Check both cakes in the middle with a knife or a tester. If it comes out clean it means they have have fully risen!
  5. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  6. I actually made the icing the next day, but you can actually prepare it whilst the cakes are cooking or cooling. Beat together ripe avocado flesh and sunflower spread with electric whisk until creamy and smooth. Leave the bowl to one side.
  7. Melt the chocolate over a bowl of water on the hob. Leave to one side when done.
  8. Sift the cocoa powder into a large bowl. Pour the milk into a pan and bring it to a simmer, then gradually beat into the cocoa until smooth. Leave this to cool for a few mins.
  9. After about 5 mins, tip in the avocado and vegetable spread mix to this bowl, sift in the icing sugar and melted chocolate, and keep mixing to make a shiny, thick icing. Use for the cream in the middle of the cake and the icing on top.


Adding the icing and spread was my favourite bit!

10. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing and DEVOURING.



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