Orange chocolate avocado cake

Vegan orange chocolate avocado cake

A fuss-free and shareable cake that’s not too sweet and is perfect for beginners like me. Yes, it does just look brown and unexciting, but it is moist, tastes delicious, and has the correct shade of brown for a chocolate cake – something not all chocolate cakes have. This cake is free from dairy, gluten, and nuts. It is an avocado-heavy version of recipes I found and altered out of shock at the high ratio of sugar and flour to fruit. The cake mixture does not rise much, but after you add frosting they will look less like frisbees. Oh, and some tips. Make sure avocados are ripe and eat the cake within 4 days if you are not putting it in the refrigerator. The avocados in the frosting will not have been cooked, and in the case of my cake mould appeared on Day 6.


Cake (not too sweet)

A little vegetable oil for greasing 2 x 20cm cake tins
1 avocado (weighing 150g)
150g dark brown soft sugar
150g gluten-free plain flour
50g cocoa powder (free from traces of milk and nuts)
1tsp gluten-free baking powder
200ml unsweetened soya milk
100ml vegetable oil
Zest of 1 orange + 1/3 of the juice of 1 orange
1/2 tsp salt

Frosting (where most of the sweetness lies)

2 avocados
1/4 cup unsweetened soya milk (=60ml)
200g vegan dark chocolate (70% cocoa)
2/3 of the juice of 1 orange
1/2 tsp vanilla extract
Pinch of sea salt


  1. Grease the 2 cake tins and line them with baking paper
  2. Turn oven onto 160°C/140°C fan/gas 3
  3. Mix 1 avocado and the sugar in a processor until smooth
  4. Add rest of cake ingredients and mix until smooth
  5. Divide the mixture between the cake tins
  6. Put tins into oven and bake for 25min, then take out and cool
  7. While the cake is cooling, melt the chocolate in the microwave/on the hob and mix the frosting ingredients in the processor
  8. Take the processor blades out and stir in the melted chocolate to the mixture in the processor
  9. Spread the frosting mixture in between and atop the cake layers
  10. Eat

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