Chocolate & Avocado Cake

May sound unusual, but creamy avocado really gives this cake a fantastic rich texture. You could use regular flour, if gluten free isn’t important to you. 


For the cake:

  • 350g gluten free plain flour
  • 2 tsp baking powder (gluten free, if necessary)
  • 1 large ripe avocado
  • 300g light brown extract sugar
  • 50g cocoa powder
  • 1 tsp bicarbonate of soda
  • 400ml St Helen's Farm goats milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract

For the frosting:

  • ½ large ripe avocado, mashed
  • 75g St Helen's Farm goats butter, soft
  • 200g plain chocolate (reserving a bit for chocolate curls)
  • 25g cocoa powder
  • 125ml St Helen's Farm goats milk
  • 200g icing sugar
  • 1 tsp vanilla extract


Serves 8

Preparation time 40/45 minutes

Cooking time 30 minutes

Using food processor, whizz together avocado and sugar, add rest of ingredients and process until smooth.

Pour into 2 greased and lined 20cm cake tins and bake for 20-25 minutes at 160C, Fan 140C Gas 3 until well risen, cool.

For the frosting: 

Using food processor, whizz together avocado and butter until smooth.

Melt chocolate, cool slightly.

Heat milk, add cocoa, mix well. Cool slightly. Add to avocado mix in food processor with all other ingredients and mix until shiny and thick.

Use half frosting to sandwich together other half to decorate top, scatter chocolate curls.

Gluten free!