Chocolate Avocado Cake

Cooking Time: 25 min Preparation Time: 30 min Serves: 16 people
a prepared Chocolate Avocado Cake meal

For the cake:

1 large, ripe avocado

300 g light muscovado sugar

350 g Golden Cloud Flour

50 g cocoa powder

1 tsp bicarbonate of soda

2 tsp baking powder

400 ml soya milk

150 ml vegetable oil

2 tsp vanilla extract


  1. Heat oven to 160°C. Spray 2 x 20cm sandwich tins with Spray & Cook then line them with baking parchment.

  2. Put the avocado and the sugar in a food processor and whizz until smooth.

  3. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter.

  4. Divide between the tins and bake for 25 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

  5. Cool in the tins for 5 minutes then turn the cakes onto a rack to cool completely.

  6. In the meantime, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

  7. Melt the chocolate, either over a bowl of water or in the microwave then let it cool for a few minutes.

  8. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few minutes.

  9. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

  10. Cover with sprinkles or your own decoration, then leave to set for 10 minutes before slicing. Can be made 2 days ahead.

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