Chocolate Avocado Cake (V, GF)

August 31, 2021

Rich and delicious this dairy-free & gluten-free chocolate-fudge-like cake is the ultimate #DecadentDessert and is also vegan friendly.

Don't forget you could win a stunning Kitchen blender by sharing your #DecadentDesserts made with Nuttelex. Find out more here 


For the cake

Nuttelex for greasing

1 large avocado

300 g brown sugar

350 g gluten-free plain flour

50 g cocoa powder

1 tsp bicarb soda

2 tsp gluten-free baking powder

400 ml soy milk (unsweetened)

150 g Nuttelex

1 pinch salt

2 tsp vanilla extract

For the Frosting

85 g avocado, mashed

85 g Nuttelex

200 g vegan chocolate, broken into chunks (70% cocoa)

25 g cocoa powder

125 ml soy milk (unsweetened)

200 g icing sugar (sifted)

1 tsp vanilla extract


2 cake tins 20 cm

baking paper

food processor or electric beaters

cake cooling rack



1Heat oven to 160C/140C fan forced. Grease the two cake tins with Nuttelex, then line the bases with baking paper.

2Process in blender until smooth 1 large avocado and 300g brown sugar.

3Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soy milk, 150g Nuttelex and 2 tsp vanilla extract to the bowl with a pinch of salt and process again until smooth and lump-free.

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

5Cool in the tins for at least 10 mins, then turn the cakes out onto a rack to cool completely.

6Next, prepare the frosting. Beat together 85g ripe avocado and 85g Nuttelex with electric beaters until creamy and smooth. Pass through a sieve and set aside.

7Melt 200g vegan chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

8Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soy milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

9Add the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Once the cakes are completely cooled, use the frosting to sandwich the two cakes together and for the top.