Chocolate Avocado Cake with Chocolate Avocado Icing

A vegan-friendly chocolate cake that is egg and dairy free, yet remains moist and rich.

At a glance

Approx 1.5 hours, plus resting time.
Serves 12-16 people


Cake Ingredients

  • 3 cups plain flour
  • 6 tbsp cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • ¼ cup vegetable oil
  • 1 ripe Hass avocado, mashed until very smooth
  • 2 cups water
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract
  • 2 cups castor sugar

Icing Ingredients

  • 2 large ripe Hass avocados, peeled and pitted
  • 2 cups pure icing sugar
  • 4 Tbsp. cocoa powder

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Cake Method

  1. Preheat oven to 180 degrees. (170 degrees fan forced.)
  2. Grease and flour a spring form cake pan.
  3. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In a separate bowl, or in a food processor, mix together the vegetable oil, avocado, water, vinegar and vanilla until well combined.
  5. Whisk sugar into the wet mix.
  6. Add the wet mixture to the flour mixture all at once. Beat with a whisk (by hand) until smooth.
  7. Pour batter into the cake pan.
  8. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.
  9. Let cake cool in pan for 15 – 20 minutes on a cooling rack. Turn cake out onto cooling rack to cool completely before icing.

Icing Method

  1. Scoop avocados out into a food processor. Process until smooth, about 2 minutes, stopping to scrape down avocado with spatula if necessary.
  2. Add icing sugar and cocoa powder to pureed avocado. Process for another minute or until creamy and combined, stopping once to scrape down mixture.
  3. Ice the cake and let it sit for a few hours before serving, allowing time for flavours to blend.