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Almost Vegan Chocolate Avocado Cake Recipe


  • 225 grams of Plain Flour
  • 60 grams of Cacao Baking Powder
  • 1/2 teaspoon (2.5 grams) of Sea Salt
  • 1 1/2 teaspoons (7.5 grams) of Baking Powder
  • 188 grams of Sugar
  • 40 ml of Extra Virgin Olive Oil (you can replace with coconut oil or grape seed oil)
  • 1 Avocado (mashed)
  • 250 ml Full Cream Milk (if vegan substitute with water, soy milk or almond milk)
  • 45 grams of Dark Chocolate Chips (optional)
  • 2 teaspoons (10 grams) of Vanilla Essence (optional)

For the Avocado Frosting

  • 1 Avocado (113-150grams flesh)
  • 45 grams of Powdered Sugar
  • 40 ml of Lemon Juice
  • 1/2 teaspoon (2.5 grams) of Vanilla Essence


  • Preheat oven to 180 degrees Celsius (160 degrees if fan forced). Grease a bundt cake pan and set aside.
  • In a large bowl, place all the wet ingredients including the mashed avocado and mix well. Add the sugar and combine throughly.
  • In a separate bowl, sift all the remaining dry ingredients (except the chocolate chips) together.
  • Add the dry ingredients into the wet avocado mixture and whisk by hand, making sure that it is thoroughly mixed through. Add the chocolate chips and stir through.
  • Pour the batter into the prepared bundt cake pan and bake for about 45-50 mins (or until skewer/toothpick comes out clean).
  • Once cooked, remove from oven and let cool in the pan for another 15 minutes before cooling on a cake rack.

For the Avocado Frosting

  • Scoop the avocado flesh into a bowl and add the lemon juice. Beat together by hand (or use an electric whisk) to mix the ingredients. Slowly add in the powdered sugar. The colour of the frosting should lighten and change.


  • Once the cake has cooled, remove from rack and place on a cake stand (or whatever you plan to serve on). Spread the avocado frosting on the top of the cake. Serve to your guests. As a surprise, let them guess what the secret ingredient is, you'll be surprise to hear how many vegetables and fruits are proffered that aren't avocado.


Use only very ripe avocados and avoid brown spots in the flesh.
Adapted from Joy the Baker (http://joythebaker.com/2009/07/vegan-chocolate-avocado-cake/)