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How to Make a Vegan Chocolate Cake

National Chocolate Cake Day comes around once a year – and it’s the perfect excuse to divulge in a copious amount of cocoa! But this day shouldn’t only be limited to dairy-eaters; it’s important that vegans can have a super chocolaty tempting treat, too. So, we’ve put together a recipe for an indulgent avocado-based chocolate cake, covered in rich frosting and completely egg and dairy-free!

Cake Ingredients:

  • 1 Large Avocado (ripe)
  • 350g of Plain Flour
  • 300g of Light Muscovado Sugar
  • 50g of Cocoa Powder
  • 2 tsp of Baking Powder
  • 1 tsp of Bicarbonate of Soda
  • 400ml of Unsweetened Soya Milk
  • 150ml of Vegetable Oil
  • 2 tsp of Vanilla Extract
  • Dairy-Free Sunflower Spread (for greasing)

Frosting Ingredients:

  • 200g of Dairy-Free or Dark Chocolate Chips or Chunks
  • 200g of Icing Sugar
  • 25g of Cocoa Powder
  • 85g of Dairy-Free Sunflower Spread
  • 85g of Avocado (ripe and mashed)
  • 125ml of Unsweetened Soya Milk
  • 1 tsp of Vanilla Extract
  • ½ tsp of Fine Salt



METHOD: Delicious Dairy and Egg-Free Chocolate Cake

  1. Preheat your oven to 160°C (140°C fan or gas mark 3) and grease 2 or 3 sandwich tins, depending on how many layers you want your cake to have. After greasing, line the base of each of your tins with baking parchment.
  2. Add the avocado and sugar into a food processor and then blend it all up until it has a smooth consistency. Add the plain flour, cocoa powder, baking powder, bicarbonate of soda, soya milk, vegetable oil, vanilla extract and salt to the food processor, and then blitz the mixture again to incorporate all the ingredients. You should now have a velvety batter.
  3. Empty the liquid cake batter into your cake tins, dividing it equally between them. Place them in the oven for about 25 minutes or until skewers come out of the cakes clean.
  4. Remove the cakes from the oven and leave them on the side to cool in their tins for about 5 minutes. Afterwards, remove the cakes from their tins and transfer them to a cooling rack (or two!) to cool completely.
  5. To make the chocolate frosting, use an electric whisk to beat the mashed avocado and dairy-free spread until smooth. Just to be on the safe side, pass the mixture through a sieve.
  6. Next, it’s time to melt the chocolate. Place a glass bowl over a saucepan of water on the heat. Place your chocolate chips or chocolate chunks into the glass bowl and melt until smooth; remember to keep stirring throughout! Then, leave it to cool a little.
  7. Sift your cocoa powder into a large mixing bowl and empty your soya milk into a saucepan on the hob, bringing it to a simmer. Gradually pour the milk into the cocoa powder whilst constantly beating. You should now have a smooth mixture; set aside to cool.
  8. Empty the avocado mix, melted chocolate, icing sugar and a teaspoon of vanilla extract into the cocoa powder bowl, and then thoroughly mix it all together to create a thick frosting. Spread the shiny frosting on your base layer and then sandwich the next layer on top. Repeat this with the next layer (if you chose to do 3 layers) and then cover the top of your cake. Leave it to set for about 10 minutes, and then you’re good to slice and tuck in!
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