How to make a fudgy avocado chocolate cake with (an optional) rich and creamy refined sugar-free ganache. This vegan chocolate cake is moist and flavorful – yet not only healthier than regular chocolate cake but also gluten-free, and egg-free!
Moist and Fudgy Gluten-Free Avocado Chocolate Cake
Yes, you read that right – chocolate cake with avocado in it. But before you click off this page in disgust, believe me when I say that this avocado chocolate cake is the fudgy, moist, flavorful chocolate cake you never knew you needed in your life. Plus, after three rounds of recipe tweaks, I’ve perfected it – now, with the right combination of ingredients, even dairy, and gluten-eating guests will be wanting seconds of this healthy chocolate cake!
I’m definitely no stranger to hiding ‘vegetables’ in my baked goods. In fact, I’ve stuffed brownies with zucchini, chickpeas, black beans, sweet potato, silken tofu, and even peas. I’ve even made a gluten-free chocolate cake with tons of hidden zucchini. However, this time I have used creamy, rich avocado to create a healthy chocolate cake – and the results are wonderfully moist, slightly dense, fudgy, and chocolatey. Even better, though, this chocolate cake is also egg-free, dairy-free, oil-free, and gluten-free!
Why Add Avocado to this Healthy Chocolate Cake?
Baking with avocado certainly isn’t new and actually makes perfect sense. Avocados contain high levels of heart-healthy fats, have a rich flavor, and smooth and creamy consistency. That makes them an excellent replacement for unhealthier fats like butter (or even shortening). In addition, in some cases, avocado can substitute with other dairy and even as an egg replacement.
Unlike many oils and butter, avocados are also packed with vitamins, minerals, and antioxidants – for more nourishing calories. However, the results are wonderful –slightly lighter than regular chocolate cake, while still wonderfully fudgy. Best of all, you can’t even tell it’s there!
After eating this decadent dairy-free chocolate cake, If you’re in the mood for more vegan chocolate treats, you might also like these delicious vegan chocolate muffins, creamy chocolate pie, double chocolate chip fudge cookies, or two-ingredient condensed milk truffles!
Vegan Chocolate Cake Ingredients
The Dry Ingredients
- Flour: I used a homemade gluten-free flour blend with rice flour, oat flour, and cornstarch (exact amounts in the recipe card). However, you could use a store-bought 1:1 GF flour blend or all-purpose flour.
- Sugar: I used organic cane sugar; however, any granulated sugar is fine. Use coconut sugar for an unrefined sugar version. You may also be able to use date paste (for a sugar-free chocolate cake), though I haven’t tried.
- Vegan chocolate: I used unsweetened, high-quality vegan chocolate.
- Cocoa powder: You can use unsweetened cacao or cocoa powder (I used Dutch-processed).
- Leavening agents: This gluten-free chocolate cake uses baking powder AND baking soda to provide lift and texture.
- Salt: Salt will enhance and add depth to the cocoa flavor.
- Ground coffee: Optional, but a little coffee will help to enhance the chocolate flavor even further in the avocado chocolate cake.
The Wet Ingredients
- Chia Eggs: To replace eggs in this vegan chocolate cake. You may alternatively be able to use flax eggs, though I haven’t tried.
- Avocado: Ripe, soft avocados will work best. Please don’t use under-ripe avocados, as they won’t blend creamy enough.
- Coconut milk: Use canned full-fat coconut milk (not carton coconut milk). If you use any other vegan milk lower in fat, you’ll need to add 2-3 tablespoons of neutral oil to the dairy-free chocolate cake.
- Vanilla extract: Use natural vanilla for the best flavor.
Chocolate ganache (optional)
- Nut butter: Use the nut butter of your choice (almond, cashew, peanut, etc.) or seed butter for a nut-free alternative (like sunflower seed butter)
- Dairy-free chocolate
Optional add-ins and recipe variations
- Mocha: we’re already adding a little coffee (optional) to the avocado cake to enhance the chocolate flavor. However, if you want to go one step further, you can increase the amount (use espresso powder for a stronger flavor). You could also add some ground coffee/espresso powder to the ganache.
- Orange zest: For a subtle chocolate orange flavor, add orange zest to the avocado cake batter.
- Frosting: If you want to add a creamy frosting to the avocado cake, you can combine avocado with cocoa powder and maple syrup to the desired texture/flavor (chill for 20-30 minutes to thicken up before using). Alternatively, you could make the sweet potato frosting used here or even peanut butter frosting.
- Toppings: There are several toppings you could add to the vegan chocolate cake, including shaved chocolate, dusted cacao powder, fresh berries, crushed nuts, shredded coconut, etc.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Avocado Chocolate Cake
- First, prepare the chia eggs by combining two tablespoons of ground chia seeds with ¼ cup water, mixing well, then set aside.
- Next, add all the dry ingredients to a large bowl. Then, preheat the oven to 360F/180C, line the bottom of a 7-inch (18 cm) round springform pan with parchment paper, and grease the sides with a little oil.
- Add all the wet ingredients (minus the chia eggs) to a food processor and process until smooth. Then add the chia eggs and pulse just three times to combine.
- Pour the wet ingredients into the bowl with the dry ones and stir with a spatula until just combined. Be careful not to overmix.
There may be some lumps still in the batter, but don’t worry – this is normal.
- Then, transfer the vegan chocolate cake batter to the springform and bake for around 35 minutes, or until a toothpick inserted into the center comes out clean. Then move to a cooling rack and allow to cool.
- To prepare the ganache, combine the chocolate and nut butter over a double boiler (a medium heat-proof bowl placed over a pan with simmering water. Don’t let the water touch the bottom of the bowl). Stir occasionally until it’s melted. Then pour the ganache over the avocado cake. Finally, allow it to chill in the fridge for 25-30 minutes, then slice and enjoy!
You can enjoy a slice of this chocolate cake alone, with a cup of coffee/tea, or enjoy it as a dessert (warm or not) with a scoop of ice cream or vegan custard.
How to Make Ahead and Store
Make ahead: You can prepare the cake batter up to a day in advance (minus the leavening agents) and store, covered, in the fridge. Then, before baking, allow it to rest at room temperature for 10-15 minutes, stir in the leavening agents, pour it into the springform, and bake.
Store: Once baked and topped, you can store the gluten-free chocolate cake at room temperature for a couple of days or in the refrigerator for 5-7 days.
Freeze: You can also freeze the baked cake. I recommend slicing and separating the pieces to freeze until solid. Then transfer to a freezer-safe container and store for up to 4 months. When you want a slice, remove it, and allow it to thaw in the fridge or at room temperature.
Recipe Notes and FAQs
- Adapt to cupcakes: Divide the mixture between a greased muffin tin and bake for around 20 minutes, or until a toothpick inserted into the center comes out clean.
- Use ripe avocados: Baking with avocado is simple, as long as you’re using creamy, soft avocados that will blend easily!
- Make sure to allow the cake to cool: Gluten-free bakes have a reputation for remaining crumbly until well cooled, and this gluten-free chocolate cake is no different. So don’t be tempted to slice it before it cooled (in case you make the gluten-free version).
- Don’t forget to line the pan: This recipe can (and likely will) stick to your pan if it isn’t lined.
- For a sandwich cake: Feel free to double the recipe and bake it in two pans. Then fill with a chocolate frosting and/or layer of fruit jam (cherry, raspberry, and blackberry work particularly well with this healthy chocolate cake).
- Can you taste the avocado? No – you shouldn’t be able to tell it’s there at all. If using an avocado frosting, it can taste slightly avocado-ey for the first few hours. But then the flavors will blend and develop, and you won’t be able to tell.
More Vegan Baked Goods
- Puff Pastry Danish
- Pineapple Bread
- Blueberry Galette
- Vegan Chocolate Chip Banana Bread
- Poppyseed Yeast Rolls
- Vegan Blueberry Muffins
If you try this avocado chocolate cake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

Avocado Chocolate Cake
Ingredients
Dry ingredients
- 1 1/2 cups (180 g) flour (I used GF - see notes)
- 5/8 cups (125 g) organic cane sugar or coconut sugar
- 1.7 oz (50 g) vegan chocolate (I used unsweetened)
- 1/2 cup (40 g) cocoa powder (I used Dutch-processed, unsweetened)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1 tsp ground coffee (optional)
Wet ingredients
- 2 chia eggs (2 tbsp ground chia seeds + 1/4 cup water)
- 1 (150 g) avocado (weight without skin and seed)
- 1/2 cup (120 g) canned coconut milk (see notes)
- 1 tsp vanilla extract
Chocolate ganache (optional)
- 3 tbsp (50 g) nut butter of choice (see notes)
- 1.7 oz (50 g) dairy-free chocolate
Instructions
- You can watch the video in the post for visual instructions.Make the chia eggs by combining 2 tbsp ground chia seeds and 1/4 cup (60 ml) of water in a small bowl, then set aside.
- Add all dry ingredients to a large bowl. Preheat the oven to 360 F (180 C), line the bottom of a 7-inch (18 cm) springform with parchment paper and grease the inside with a little oil.
- Process the wet ingredients (avocado, coconut milk, vanilla extract) in a food processor until smooth. Add the chia egg mixture and pulse three times.
- Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula until just combined, don't overmix.
- Transfer the cake batter into the springform and bake in the oven for about 35 minutes, or until a toothpick comes out clean. Let cool, then optionally make the chocolate ganache.
- Combine the chocolate and nut butter in a medium bowl and place it over a saucepan filled with hot/boiling water. Let it melt, stirring occasionally. Pour the ganache over the chocolate cake and chill it in the fridge for about 25-30 minutes. Slice and enjoy!
Notes
- I used the following gluten-free flour blend: 1/2 cup (75 g) rice flour + 1 cup (90 g) oat flour + 2 tbsp (15 g) cornstarch. You can, however, use 1 1/2 cups (180 grams) of all-purpose flour instead, or use a store-bought 1:1 GF flour blend.
- Sugar: Any granulated sweetener is fine, you can also use regular organic sugar or try Erythritol for a sugar-free version.
- Milk: I used canned coconut milk because it's higher in fat. If you use any other (low-fat) milk, I recommend replacing 2-3 tablespoons with a neutral oil.
- The nutrition facts include the chocolate ganache and were calculated for the gluten-free version (my flour blend) using unsweetened chocolate.
Nutrition information is an estimate and has been calculated automatically
Hello Ela and thank you for all your wonderful recipes!
I have a GF all purposes flour that already has baking powder and xanthan gum. Do you think it might work for this recipe or the texture might turn out hard and not spongy at all?
Thank you and have a good day!
I think that should work! 🙂
I’ve made this several times now, the texture is like velvet. I use a mix of wholemeal and buckwheat flours, i need extra liquid. it’s difficult to stop at 1 slice, probably the best chocolate cake I’ve made.
Sounds awesome, Stephanie! Thanks for your great feedback. 🙂
Hi Ela
I’m not sure if I’ve missed something, or misunderstood your instructions, but please can you explain what sort of chocolate you mean in your dry ingredients list? I added Cacao powder and then because I was unsure I melted 50g of dark vegan chocolate and added with the other wet ingredients. My mixture needed much more liquid than your recipe, so not sure how it will turn out 🙁
Hi Dana, I used sugar-free, dairy-free chocolate (which I didn’t melt). I added it to the batter, you can see it in the video at minute 1:00.
Did you use a different flour blend? Maybe it soaked up more liquid. I hope it still turned out delicious. 🙂
Your recipes are awesome…I was wondering if using Stevia instead of sugar or “erythritol which I dont like” would be ok in some of your dessert recipes…I have been on an ‘alkaline vegan’ diet for about 12 years now getting my health back (which is my priority), from cancer therapy and it has paid off as I am 81 years old and in perfect health now!….. any sugar is a no no for me…also if I may suggest organic raw cacao is far superior health wise than dutch-processed…thank you again for your lovely recipes..hoping to hear from you soon
Hi Monique, it really depends on the recipe, but you can certainly try it. Since Stevia is much sweeter, you will only need very little. 🙂
PS: I am so glad you like my recipes.
Hi, thanks for the amazing recipe, i wonder, what measurement of almiond meal to make a keto cake? Thanks in advanced!
Hi Alejandra, I never tried that, so I am not sure. It probably won’t work.
Hi Ella,
I’m going to make this tomorrow for my boyfriend’s birthday 🙂 did you use white or brown rice flour as part of the GF blend?
Thanks!
Fanni
Hi Fanni, I used white rice flour. 🙂
Rich tasting , moist and very easy to prepare and my guests appreciated that it was gluten free also; will definitely make it again
So glad you and your guests liked it, Cecilia! Thanks for your feedback. 🙂
Bonjour j adoreeeeeee toutes vos recettes mes c est très compliqué pour moi qui ne parle pas anglais.
Serais-tu il possible de les traduire en français aussi.
Merci
Hi, I don’t speak French. You can use Google Translate. 🙂
Hi! Can you share what brand of vegan chocolate you used?
Yes, it was from Sunfood (Superfood Organic Cacao Paste). 🙂
Hi, this recipe looks delicious! Can I substitute the cornstarch in your gf flour with tapioca flour instead? Or what’s another replacement? Thank you 🙂
Yes, that should be totally fine. Arrowroot flour should work too. 🙂
Hi Ela! The cake looks delicious and I want to make one. Before starting, I have a few questions:
1. You said that I can replace cane sugar with date’s syrup but what will be the proportions?
2. It will be ok to use chickpea flour? I don’t want to use white flour at all.
Thanks a lot!
Hi Marina, I didn’t write date syrup, I wrote “any granulated sugar” is fine”. Date paste might work, but I haven’t tried it. You can try 1/2-2/3 cup, but it doesn’t sweeten as much, so keep that in mind.
I wouldn’t recommend just chickpea flour, as the taste won’t be good. You can try a combo of chickpea flour and other flours, such as oat, buckwheat, etc.
Oh, sorry, I probably saw it in another recipe. Thanks so much for the tips! I will definitely try this recipe!
No worries, enjoy. 🙂
Hi Ela, I love all your recipes but unfortunately this chocolate cake came out very muggy and didn’t rise at all, I followed the recipe to the letter using GF flour, what did I miss?
Hi Hiam, so sorry to hear it didn’t rise. Did you use the GF flour mix that I used (mentioned in the recipe notes), or a different GF flour blend? Because every GF flour blend is different and the result might turn out different. 🙂
Tried. Excellent result. Thank you very much for the recipe. I like my avocado brownies very much! Yum!!
You are very welcome, Evita! So happy you liked the recipe. 🙂
Dear Ela, this recipe works very, very well! We were truly delighted. Here, I would like to record our appreciation to you sharing all these good recipes. Every single one, which we made works and it is tasty. Thank you!
Aww, that makes me so happy, Dimo. Thanks for your great feedback. 🙂
Soo good! And I am successfully made one, although not as good as yours :). Thanks for sharing Ela, I am big fan of your recipes collections. May I mention you on my instagram post?
That’s awesome, dear! And sure, feel free to tag me in your Instagram post, I would love to see it. 🙂
Can fine ground almond flour be used?
Thank you!
Hi Desiree, I am not sure, since I never tried it. I think you could replace 1/3 of the flour with almond flour, but probably not all of it. 🙂
sorry just saw this now i wished seen this earlier to make for my birthday on 19 September will be making this soon i never had avocado chocolate cake before i love chocolate sooooooooooo much perfect for my birthday next year on 19 September and after office snacks sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya
No worries, Ramya! I hope you will enjoy it. 🙂
I’ve made this cake last night and it was awesome. Thank you so much
You are very welcome! So glad it turned out awesome. 🙂
I just made the recipe replacing the avocado with Banana (cause i didnt have any avocado), IT worked fine! But i have a question, was it really chia and not flax seeds? IT seems to be flax seeds on the pictures. But i uséd chia and mixed IT, IT worked fine. Thank you.
I am glad it turned out fine! I used ground chia seeds, but flax is fine too. 🙂
Thank you so Much for all your recipes! IT helps me for my kids! ????
You are so welcome, dear! I am glad they are helpful. 🙂
PS: I just uploaded the video.
Thank you for the New recipe. I am trying itnright but i dont understand the purpose if the chocolaté into the list of the dry ingrédients? I am trying to watch the video but There is none. So i skipped IT as There is already the cocoa…let me know please.
Hi Loise, the chocolate does add more chocolate flavor and since it contains fat, it makes the cake richer and moist.
I will upload the video in the next hour, still editing it. 🙂
What type of nut butter did you use? Would peanut butter be ok? This looks delicious. I’m drooling just staring at the pictures.
Hi Anna, I actually used peanut butter. 🙂