Vegan Chocolate Cake With Avocado Frosting Recipe

There’s something deeply satisfying about sinking your fork into a rich, moist chocolate cake — but even more so when that cake is 100% vegan and made without dairy or eggs. This Vegan Chocolate Cake With Avocado Frosting delivers on that promise: a classic chocolate cake base and a lush, silky frosting made from ripe avocados instead of butter or cream. According to the original recipe, the cake structure rises thanks to a combination of baking soda, apple-cider vinegar, coconut oil, and a bit of brewed coffee — a simple yet effective formula to get moist, tender crumb without animal products.

What makes this cake particularly attractive is how the frosting transforms expectation: the “buttercream” swirls appear decadent, creamy, and indulgent — yet their secret is avocado flesh, cacao powder, maple syrup, vanilla and coconut oil, yielding a dairy-free frosting that still looks and tastes luxuriously chocolatey.

If you or your guests are following a gluten-free diet, this recipe can easily adapt: by substituting the all-purpose flour with a certified gluten-free flour blend, you maintain the same cake-and-frosting experience with none of the gluten. Many bakers report that chocolate + avocado + gluten-free flour works beautifully, delivering both moistness and rich flavor.

Whether you’re celebrating a birthday, hosting a plant-based crowd, or simply craving a chocolatey treat that aligns with vegan (and possibly gluten-free) preferences — this cake gives you that bakery-style indulgence with clean-ingredient confidence.

---

Vegan Chocolate Cake With Avocado Frosting

Recipe Details

Yield: 1 cake
Active Time: 35 minutes
Total Time: 1 hour and 30 minutes

Vegan Chocolate Cake Ingredients

For the vegan cake:

• 3 cups all-purpose flour
• 2 cups unbleached sugar
• 6 heaping tablespoons cacao powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup coconut oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1/2 cup brewed coffee
• 1 1/2 cups cold water

For the avocado frosting:

• 6 avocados
• 1 1/4 cups maple syrup
• 1 1/2 cups cacao powder
• 4 teaspoons vanilla extract
• Pinch of salt
• 2 tablespoons coconut oil

How to Make a Vegan Chocolate Cake

1. Make the cake: Preheat oven to 350 degrees and grease two 9-inch round cake pans with nonstick spray.
2. In a large bowl, whisk together flour, sugar, cacao powder, baking soda, and salt. Make three wells in the mixture and pour coconut oil into one, vinegar into another, and vanilla into the third. Pour coffee and water over everything and mix until just combined.
3. Divide the batter between prepared cake pans and bake in oven until a tester inserted into the center comes out clean, about 35 to 45 minutes. Let cool in pan.
4. Make the frosting: When cakes feel cool to the touch, scoop out the flesh of the avocados and place them in a food processor fitted with the blade attachment. Pulse until creamy, then add maple syrup, cacao, vanilla, salt, and coconut oil. Process until well combined.
5. Frost the cake: Remove the cooled cakes from their tins and place one of the layers, flat side up, on a flat plate or cake stand. Frost the top with a knife or offset spatula. Place the second layer on top, rounded side up, and spread the frosting evenly over the top and sides of the cake.

---

Vegan Chocolate Cake Nutrition Facts

*Estimated per slice (recipe yields 12 slices). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 550 kcal
Protein	≈ 8 g
Carbs	≈ 80 g
Sugar	≈ 55 g
Fiber	≈ 8 g
Fat	≈ 25 g

---

Vegan Chocolate Cake Variations & Tips

• Make it gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour — the cake remains moist and rises well with the vinegary & baking-soda method.
• Adjust frosting sweetness: If the avocado frosting tastes too sweet or heavy, reduce the maple syrup slightly or add a pinch of sea salt to balance.
• Add depth to chocolate flavor: Substitute half the regular cacao powder with Dutch-processed cocoa or add ½ teaspoon instant espresso powder to deepen and intensify the chocolate notes.
• Swirl in fruit or nuts: Mix in raspberries, chopped nuts (walnuts, pecans), or shredded coconut into the batter or between layers for texture contrast.
• Make cupcakes instead of a layer cake: Divide batter into muffin tins for vegan chocolate cupcakes — just reduce bake time and frost when cool for easy single-serve treats.
• Frosting color twist: For a lighter frosting hue or slight flavor variation — add a splash of plant milk (almond, oat) when blending the avocado or fold in a dash of orange zest for a subtle citrus-chocolate twist.
• Storage & freshness tip: Because the frosting is avocado-based, store leftovers in the fridge and consume within 2–3 days. For best texture after refrigeration, let slices come toward room temperature before serving.

---

Best Vegan Chocolate Cake Pairings

• Fresh berries & mint: Serve slices of cake with raspberries or strawberries and a sprig of mint — the tart fruit brightness balances the rich chocolate.
• Cold plant-milk or oat milk latte: A chilled or iced almond-milk (or oat-milk) latte complements the cake’s richness and keeps the dessert feel light.
• Dairy-free whipped cream or coconut cream: Add a dollop alongside the cake for extra creaminess and contrast to the dense frosting.
• Espresso or dark roast coffee: The bitterness of coffee cuts through the sweetness and enhances the chocolate depth — great after dinner or with brunch.
• Citrus-zest water or sparkling water with lemon: A crisp citrus water helps cleanse the palate between bites and keeps things refreshing.
• Nut & fruit platter: Serve small cake slices with toasted nuts (hazelnuts, almonds) and dried fruit for a more “grazing board” dessert spread.

---

When to Make Vegan Chocolate Cake

• Vegan / plant-based birthday cakes: Great for birthdays — the rich frosting and classic chocolate flavor look and feel like a traditional cake but align with vegan diets.
• Mixed-diet dinner parties: Serve this cake when guests include omnivores and vegans — almost everyone recognizes and enjoys chocolate cake, frosting included.
• Gluten-free celebrations: When using gluten-free flour, this cake becomes safe for gluten-free guests too — ideal for gatherings with varied dietary needs.
• Comfort-food dessert nights: Bake on a quiet evening for a cozy, indulgent dessert — chocolate + avocado frosting feels decadent while remaining thoughtful.
• Potlucks or office treats: Easy to slice and transport — labeled vegan (and optionally gluten-free), it’s a crowd-pleaser for group settings.
• Holiday baking with a twist: A modern alternative to heavy, cream-filled cakes — this cake offers richness with a fresher, cleaner ingredient list, good for holidays or special gatherings.

Photo credit: Paul Delmont