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, giving the cake a lighter texture, which is something 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

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Servings 12 people

Ingredients

• 1 medium avocado, peeled and pitted
• 1/2 cup vegetable oil
• 300 g (10.6 oz) light muscovado sugar
• 200 g (7 oz) plain flour
• 80 g (2.8 oz) cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 2 tsp vanilla extract
• 120 ml (4 fl.oz) plant-based milk
• 80 g (2.8 oz) 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

Method

• Preheat the oven to 160°C fan / 350°F.
• Lightly grease three round 7” cake tins and line each base with greaseproof paper.
• 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.
• 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.
• 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.
• 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.
• 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.
• Top the cake with shavings and larger pieces of dark chocolate, and decorate with a few raspberries.