Vegan Chocolate Avocado Cake

Why You’ll Love This Recipe

This cake is everything you want in a chocolate dessert — soft, fudgy, and full of deep cocoa flavor — without using any animal products. It’s naturally dairy-free, egg-free, and can easily be made refined sugar-free or gluten-free. The avocado blends in seamlessly, leaving no taste behind, just a luxuriously moist crumb that makes each bite melt in your mouth. Whether you’re vegan or simply curious, this cake is a must-try.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocado
• All-purpose flour (or gluten-free 1:1 flour blend)
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Cane sugar or coconut sugar
• Unsweetened plant-based milk (such as almond, soy, or oat)
• Apple cider vinegar or white vinegar
• Vanilla extract
• Coconut oil or another neutral oil (optional for added richness)
• Vegan chocolate chips or chunks (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
2. In a small bowl, combine the plant-based milk and vinegar. Let it sit for 5–10 minutes to create a vegan “buttermilk.”
3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. In a blender or food processor, blend the ripe avocado with the sugar, vanilla extract, and the vegan buttermilk mixture until completely smooth.
5. Pour the wet mixture into the dry ingredients and stir gently to combine. Add the oil if using for extra richness.
6. Fold in vegan chocolate chips or chunks, if desired.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Frost with a vegan chocolate frosting or dust with powdered sugar before serving.

Servings and timing

This recipe serves 8–10.
Prep time: 15 minutes
Cook time: 35 minutes
Cooling time: 45 minutes
Total time: 1 hour 35 minutes

Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the cake completely gluten-free.
• Oil-Free Version: Skip the oil entirely — the avocado provides plenty of moisture on its own.
• Refined Sugar-Free: Use coconut sugar or maple syrup instead of cane sugar for a less processed option.
• Layer Cake: Double the recipe and bake in two pans to create a layered celebration cake.
• Spiced Variation: Add a pinch of cinnamon or cayenne for a subtle kick.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, refrigeration is recommended to maintain the texture.

To freeze, wrap individual slices in plastic wrap and foil or place them in an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight.

To reheat, microwave a slice for 10–15 seconds for a warm, fudgy texture.

FAQs

Does the cake taste like avocado?

No — the avocado flavor is completely masked by the cocoa and vanilla. It adds moisture and richness without any noticeable taste.

Can I use a different sweetener?

Yes, coconut sugar, maple syrup, or agave can be used. For liquid sweeteners, reduce the plant milk slightly.

What’s the best plant milk for this recipe?

Any unsweetened plant milk works well — almond, soy, oat, or coconut milk are all great options.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Is oil necessary?

No, you can omit it completely for an oil-free version. The avocado provides enough fat for a moist cake.

Can I use frozen avocado?

Fresh avocado is best, but thawed, mashed frozen avocado can be used in a pinch if blended until smooth.

What frosting goes well with this cake?

Vegan chocolate ganache, avocado chocolate frosting, or a simple dusting of powdered sugar all work beautifully.

Can I bake this into cupcakes?

Yes! Fill lined muffin tins ¾ full and bake for 18–22 minutes.

How do I know when it’s done baking?

A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Can I add other mix-ins?

Absolutely. Try chopped walnuts, shredded coconut, or a swirl of peanut butter for variety.

Conclusion

Vegan Chocolate Avocado Cake is a delicious, wholesome twist on a classic dessert. It’s easy to make, naturally plant-based, and full of rich, fudgy chocolate flavor. Whether you’re catering to dietary needs or just looking for a creative and healthier chocolate cake, this recipe is sure to satisfy every sweet tooth — with or without frosting.

Vegan Chocolate Avocado Cake

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Vegan Chocolate Avocado Cake is a rich, moist chocolate cake made without eggs or dairy, using creamy avocado for natural moisture and texture. It’s a decadent, plant-based dessert that satisfies any chocolate craving.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 ripe avocado (about 1/2 cup mashed)
• 1 1/2 cups all-purpose flour (or gluten-free 1:1 flour blend)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup cane sugar or coconut sugar
• 1 cup unsweetened plant-based milk (almond, soy, or oat)
• 1 tbsp apple cider vinegar or white vinegar
• 1 tsp vanilla extract
• 2 tbsp coconut oil or neutral oil (optional)
• 1/2 cup vegan chocolate chips or chunks (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf cake pan with parchment paper.
2. In a small bowl, mix plant-based milk and vinegar. Let sit for 5–10 minutes to curdle.
3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
4. In a blender or food processor, blend avocado, sugar, vanilla, and the vegan buttermilk mixture until smooth.
5. Pour the wet mixture into the dry ingredients and stir until just combined. Add oil if using for extra richness.
6. Fold in vegan chocolate chips or chunks if desired.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Frost with vegan chocolate frosting or dust with powdered sugar before serving.

Notes

• Avocado adds moisture and richness without affecting flavor.
• Use any plant milk like almond, soy, or oat.
• Skip the oil for an oil-free version — the avocado provides enough fat.
• Double the recipe for a layered cake or bake into cupcakes.

Nutrition

• Serving Size: 1 slice (1/10 of cake)
• Calories: 270
• Sugar: 18g
• Sodium: 190mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg