The Ultimate Chocolate Avocado Cake

The Ultimate Chocolate Avocado Cake

Here it is. Our ultimate chocolate avocado cake.

This recipe has been a real labour of love. We’ve tested, tested and tested this recipe over the past month or so, and we’re super chuffed with the end result.

Our neighbours and colleagues have devoured up to a dozen versions of this cake and the feedback has always been a resounding success.

The avocado flavour is very subtle, which gives the cake a lighter texture, which you wouldn’t achieve using conventional butter.

We’ve also reduced the steps as much as possible to make this recipe accessible to all levels of bakers. Don’t fret if you’re not an experienced baker because there’s not a lot that can go wrong

Don’t forget to always check the labels on flour and sugar. Some refined versions are not always vegan so it’s always a good idea to look into the brand and their manufacturing methods.

Good luck!

Roxy & Ben

The Ultimate Chocolate Avocado Cake

Print Recipe
The Ultimate Chocolate Avocado Cake
The Ultimate Chocolate Avocado Cake
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
The Ultimate Chocolate Avocado Cake
Instructions
  1. Preheat the oven to 160°C.
  2. Lightly grease three round 7” cake tins and line each base with greaseproof paper.
  3. Place one avocado, sugar and vegetable oil in a food processor and process until the mixture is completely smooth. Then transfer to a large mixing bowl and sieve in the flour, cocoa powder, and stir in the bicarbonate of soda, baking powder, 2 tsp of vanilla extract, milk, and applesauce.
  4. Divide the cake mix evenly between the three cakes tins and smooth over the top of the mixture. Then transfer the cake tins to the oven and bake for 20 minutes.
  5. Remove the three cake tins from the oven, turn them out onto a cooling rack and leave to cool completely. This can take up to 20 minutes.
  6. Meanwhile, prepare the avocado chocolate frosting by placing all the ingredients into a food processor and blending until smooth. Open the lid of the processor and scrape down the sides as needed to ensure the avocado is fully mixed into the frosting.
  7. To build the cake, cover the first cake with a third of the frosting, then place the second cake on top and cover with another third of the frosting. Finally add the third cake and cover with the remaining frosting.
  8. Top the cake with shavings and larger pieces of dark chocolate, and decorate with a few raspberries.

Creamy Avocado Pasta

This creamy avocado pasta is so simple. We wanted to make it as straightforward as possible so we reduced as many steps as we could, while making sure there’s still tons of flavour.

We often turn to this recipe, or variations of it, after a tiring day at work. The sort of day when you return home and you don’t have the patience to spend hours in the kitchen.

The creamy avocado sauce is lovely and fresh, which is packed with lots of healthy fats and oils. The garlic is great for the immune system, while the asparagus and peas have lots of vitamins.

And we really encourage you to put your on twist on this recipe. Depending what’s in season where you live, try boiling a variation of vegetables in the pasta. Sometimes we add a small amount of chili to the sauce to give it a tiny kick!

Let us know what you think,

Roxy & Ben

Creamy Avocado Pasta

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Creamy Avocado Pasta
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Instructions
  1. Cook the pasta as per packet instructions. In the last 3 minutes add the asparagus and peas, and simmer until the asparagus starts to go a little soft.
  2. Meanwhile, make the creamy sauce by blending the avocado, garlic cloves, lemon juice, tahini, olive oil and dairy-free milk until smooth.
  3. Remove pasta from the hob and drain.
  4. Pour the creamy avocado sauce onto the pasta and stir to combine. Then season with salt and pepper to taste, and stir again to combine.
  5. Serve the creamy avocado pasta with a sprinkling of pine nuts and chopped basil.

Mango and Avocado Salad

Mango and Avocado Salad

Salads. They’re not exactly the trickiest of recipes to get right. But what can be a bit tricky is making a salad taste great. The sort of salad that makes you think “wow!”.

And I think we might have just done that!

We’ve fallen in love with this mango and avocado salad. It’s embarrassingly easy, yet bursting with sweet, fresh flavours… perfect as we build-up for the warm summer months.

Mango and Avocado Salad

Print Recipe
Mango and Avocado Salad
Mango and Avocado Salad
Servings
4 people
Ingredients
For the dressing
  • juice of one lime
  • 1 tbsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 garlic clove chopped
For the salad
  • 1 mango diced
  • 2 avocados diced
  • 1 red onion chopped
  • 1/2 cup tinned black beans
  • 1/2 cup tinned sweetcorn
  • 3 leaves of iceberg lettuce
  • handful of coriander
Servings
4 people
Ingredients
For the dressing
  • juice of one lime
  • 1 tbsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 garlic clove chopped
For the salad
  • 1 mango diced
  • 2 avocados diced
  • 1 red onion chopped
  • 1/2 cup tinned black beans
  • 1/2 cup tinned sweetcorn
  • 3 leaves of iceberg lettuce
  • handful of coriander
Mango and Avocado Salad
Instructions
  1. Add the dressing ingredients to a large mixing bowl and mix together with a spoon.
  2. Next, add the remaining ingredients to the bowl and mix everything together with two wooden spoons, until all the ingredients are coated in the dressing.

#SoVegan

Chilli Stuffed Avocado Boats

Chilli Stuffed Avocado Boats

Makes 12 boats.

Ingredients

Olive oil for frying
1 white onion diced
1 red pepper diced
1 yellow pepper diced
2 cloves garlic diced
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp cinnamon powder
1 tsp cumin powder
1 x 400g tinned kidney beans (drained and rinsed)
1 x 400g tinned chopped tomatoes
Pinch of salt
6 avocados

Optional toppings:
Handful of chopped coriander
Handful of crushed vegan tortilla chips
Vegan sour cream

Method

1. Heat a little olive oil in a frying pan. Once hot, add the onion, peppers and garlic, and fry for 8 minutes or until soft.

2. Stir in the spices and fry for a further 2 minutes.

3. Add the tomatoes and kidney beans into the frying pan, stir, then simmer for 30 minutes. Add in more water if needed.

4. Meanwhile, halve the avocados, remove the stones, then peel and discard the skin.

5. Season the chilli with salt as desired and stir in most of the coriander, leaving a few leaves for decoration.

6. Fill the inside of the avocado halves with a tablespoon or two of the chilli mixture and top with vegan sour cream, then sprinkle with coriander and crushed tortilla chips.

Vegan sour cream recipe

1/4 cup raw cashews
2 tbsp water
1 tsp lemon juice
1/2 tsp apple cider vinegar
Pinch of salt

1. Soak cashews in boiling water for one hour.
2. Drain cashews and place all ingredients in blender. Blitz until smooth.