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Chocolate Avocado Cake, there really is such a thing!

Chocolate Avocado Cake, there really is such a thing!



Last week it was mayonnaise and this week we have a new unusual weirdingredient for you to add to your cake mix….Avocado!  Following our post ‘Want the perfect chocolate cake?  Mayonnaise is the key…apparently’ (we know, but we’re told it’s delightful) we have a new recipe for you from the ingenious folks at www.bbcgoodfood.com .  Given their inextinguishable popularity it was inevitable that an avocado would find it’s way into a chocolate cake eventually.  Even as self-confessed chocoholics we can’t get enough of them, creating our very own in solid Belgian Chocolate!  Finally, a chocolate cake you don’t need to feel so guilty about & with all that sin free cake eating you can afford to indulge in a bit more chocolate right?  See below of the full  recipe and link:


Chocolate Avocado Cake Recipe

Chocolate Avocado



a little dairy-free sunflower spread, for greasing

1 large, ripe avocado

 (about 150g)

300g light muscovado sugar

350g gluten-free plain flour

50g 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



  85g ripe avocado

 flesh, mashed

85g dairy-free sunflower spread

200g dairy-free chocolate, 70% cocoa, broken into chunks

25g cocoa powder

125ml unsweetened soya milk

200g icing sugar, sifted

1 tsp vanilla extract

gluten-free and vegan sprinkles, to decorate



  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. While you wait, 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.
  3. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. 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 mins. 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. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.




Flo & Kerr



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