Vegan Chocolate Avocado Cake

An occasion such as Valentine's Day, deserves the perfect decadent rich chocolate.  So, I decided to make one last weekend.  Eric and I celebrated early since the actual holiday is during the work week and I am working.  We went for a long walk around Minneapolis in our favorite area, then hit up our favorite local brewery Insight, then enjoyed some warming ramen at Tori Ramen in St. Paul, because that is the restaurant Eric chose. It was perfect though, because I am recovering from a cold and some warming broth was just what I needed.  And of course I had the dessert covered with the chocolate avocado cake I made.  I don't know why I hadn't thought of it before, but the combination is a great idea.  Think of it.  Chocolate is heart healthy, avocados are heart healthy so it is a healthy cake (wink, wink).  And why not make your cake healthy and taste amazing too!  Don't worry, you can not taste avocado in this cake at all.  Just rich, decadence.

For the cake part, I used my classic date sweetened chocolate cake, made with mashed avocado in place of the nut butter.  And, let me tell you, it made the most rich tasting delicious cake batter that was actually oil free.  You bet I  scraped the bowl clean and enjoyed the last bit of batter!  That is one of my favorite things about baking cakes, getting to eat the batter. It baked up beautifully as well, and the aroma of brownies filled my kitchen and home.  That is seriously one of the best scents in the world.  Once it had cooled down and was ready to frost, it needed a decadent rich frosting to finish it off.  So, I blended up avocados, date paste, cacao powder, and a little sea salt and vanilla and it was so good!  It tasted like avocado mousse and fudge combined.  Once it was spread onto the cake, it was lovely.  I couldn't wait to try it!

This is the chocolate lover's dream.  It is just the right consistency as far as cake goes.  Moist, soft, and light, not dry or dense provided you don't over-bake or under-bake it. I am super picky as far as cake texture goes so I am always careful about the amount of time I bake my cakes. This one turned out perfect.  It had rich chocolate flavor as well, and that gooey luscious frosting tasted so good you would swear that it contained some non-vegan ingredients.  But nope!  This cake is actually gluten free, oil free, and fruit sweetened, so wins all around!  So the next time you are in the mood for classic chocolate cake, give this a try!

Vegan Chocolate Avocado Cake
Makes one 2 layer 6 inch cake


6 inch cake pans


  • 1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
  • 1/4 cup mashed avocado
  • 2 tsp pure vanilla extract
  • 2 cups filtered water
  • 2 Tbsp apple cider vinegar



  • 1 1/2 cups mashed avocado
  • 1/2 cup date paste* or maple syrup
  • 3/4 cup filtered water
  • 1/2 cup cacao powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract




  1. Preheat the oven to 375F degrees and position rack in center of oven.
  2. Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.
  3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
  4. Place dates, water, avocados, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
  5. Pour the cake batter into prepared pans, and place in the oven.
  6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes (be careful not to over-bake or under-bake the cake.  Check it at 25 minutes and put back into the oven a little longer if it is not finished baking).  Remove from oven, let cool completely, then un-mold them onto two plates, cover and set aside.
  7. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
  8. To assemble, place one cake layer on a plate, and spread about 3/4 cup frosting over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.
  9. Decorate with sprinkles and enjoy!


*To make date paste, soak 1 cup dates in filtered water for 30 minutes, then drain, reserving 2/3 cup filtered water.  Pour the dates and 2/3 cup water into the blender and blend until smooth.  Store date paste in a jar in the refrigerator for up to 2 weeks.


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Lilou
    February 14, 2018 at 07:54

    Hi! Thank you so much for this recipe! Juste one question: you mention to add almond butter (point 4), but I (unless I'm going blind) do not see which quantity in the ingrédients. Could you please specify it? Thanks! :)

  2. Marian
    February 27, 2018 at 14:04

    Amy, this cake is absolutely fabulous, moist, delicious and luxurious. It is the best cake I have had the privilege of tasting. Thank you for this outstanding recipe as well as for all your recipes.

    • February 27, 2018 at 18:20

      Happy to hear you enjoyed it :)! You are so welcome! I am always happy to share with you!

  3. layla
    April 25, 2018 at 20:02

    Is it possible to use quinoa flour instead of wheat?

    • April 25, 2018 at 20:33

      This actually doesn't use wheat flour, it is an all purpose gluten free flour made from beans. But yes, you can use quinoa flour.

  4. Mollie Laurence
    September 30, 2018 at 10:08

    Can regular all purpose flour be used? And if so, would it be an equal swap or a different measurement? Thanks

    • September 30, 2018 at 17:54

      Yes it can, equal measurement. You are welcome :)!

  5. Erin Maley
    March 2, 2019 at 18:32

    The batter to this cake smelled and tasted delicious! I did have trouble with the baking... it never did get “done”! Not sure what was wrong as I followed the recipe exactly with no substitutions. I’ve never had this problem with any of your recipes but also, normally use spelt flour. This time I tried the bobs red mill gluten-free as the recipe indicated. Any troubleshooting tips would be greatly appreciated!

    • March 3, 2019 at 08:53

      If it never got done it needed to bake longer. Ovens vary in temperatures so, yours could be slightly different than mine. Things bake differently in my oven at home versus my oven at work even and my home oven is newer. It is best to test it at the time indicated but it may still need more time to bake. Next time put it back in until it is done (not liquid in the center). You want a toothpick inserted into the center to come out almost clean with a few moist crumbs attached.

  6. Divya
    August 5, 2019 at 04:34

    hi mine didn't get done in the centre. was like a smooth mousse kind of thing.

    • August 5, 2019 at 15:41

      It probably wasn't baked long enough then, ovens vary in temperature, so yours may take a little longer. You always want to test it with a toothpick inserted into the center, it should come out almost clean with a few crumbs attached.

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