Chocolate avocado cake

Okay, so this recipe sounds extremely bizzare! Why would you use avocado with chocolate?! But rest assured it is absolutely delicious, and furthermore it is gluten, dairy, egg, wheat and nut free… I  found this cake recipe whilst searching through the BBc’s good food website when I was looking for a normal chocolate cake recipe. However me being me I decided to go with this crazy (well to me anyway?) combination of ingredients! I haven’t really caught onto the whole gluten-free craze, but I know that some of you have, and some of you probably have gluten intolerance, so in that case this recipe is probably just what you are looking for.


  • 1 large, ripe avocado (about 150g)
  • 300 g light muscovado sugar
  • 350 g gluten-free plain flour
  • 50 g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract


  1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide 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.
  2. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely, and leave to set for 10 mins before slicing. The cake can be frosted if you wish, if you do option o ice it then I would go with a chocolate frosting that has a little green food colouring incorporated. This cake can be made 2 days ahead…
  3. Enjoy your cake, and if you are making it up to 2 days ahead, then it probably won’t last that long!

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