Moist Chocolate Avocado Cake/Gâteau moelleux au chocavocat

Now before I get started, here are some answers to the top 5 questions that may be bouncing around your head right now,  at the thought of a gluten free, vegan cake with avocado in it:

1) Yes! It really is gluten free and vegan

2) Yes it really is moist

3) Yes it really is delicious

4) No you can’t taste the avocado

5)and no it doesn’t turn your cake green!

Right! Now that’s out of the way, let’s get on  good bit…

So it’s bank holiday again and the sun seems to have gone for a very long walk in the opposite direction to the U.K, so it’s time to put my baking mitts on again and present you with something a little different from the norm.

This cake is the vegan blogger’s best kept secret and has been making the rounds on the blogosphere for a while. The first time I saw it, it called to me, there’s something deliciously different and intriguing about a chocolate avocado cake that had me itching to try it. You know when you see a recipe that sounds so wrong but looks so right? I just had this  feeling it’d taste good so I decided to give it a go.

Now when you think of a gluten-free vegan cake, generally the first word that comes into mind is NOT moist,  well vegan gfreers times have changed.  This cake was so moist, I had to put moist in the title just to convince you all of it’s complete moistosity(yes I just made that up that word!)

and the secret is the avocado, apart from it’s great nutritional value, it’s moisture retaining properties keep the cake moist for days  and it  even freezes well so you can eat it long after you’ve baked it, add that wonderful texture to my carefully picked blend of specialist gluten free flours and you might just think you’ve struck gold! Prepare to be amazed…

Moist Chocolate Avocado Cake

I’m aware many of you may not be able to source the specialist flours mentioned below, I just used them to give the cake more character but a 50/50 split  of buckwheat and brown rice flour should work just as well. The first time I made this I used water but I’d recommend coconut milk as a substitute because it gives the cake a richer  flavour.

Makes one 8 inch cake

  • 1/2 cup/90g teff flour
  • 1/2 cup/75g buckwheat flour
  • 1/2 cup minus 1 tbsp/55g ground hazelnuts
  • 3 tbsps/10g cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup/170g light muscovado sugar
  • 1/8 cup/20g/2tbsps  vegetable oil (I used avocado oil)
  • 1/4 cup/90g mashed avocado
  • 1 cup/200ml water
  • 1 tbsp vinegar (I used apple cider)
  • 1 tsp vanilla extract

Preheat the oven to 180ºC/350ºF then grease an 8 inch baking pan.

In a large bowl, sift the teff flour, buckwheat flour, salt, baking powder and baking soda together.

Add the ground hazelnuts and whisk until combined.

In another bowl, mix together the vegetable oil, mashed avocado, water, vinegar and vanilla extract.

Add the sugar to the wet ingredients and stir to combine.

Mix the wet ingredients with the dry and whisk until smooth.

Pour the batter into the cake tin and bake for 25 – 30  minutes.



Gâteau moelleux au chocavocat

Si vous n’arrivez pas à trouver les farines mentionnéés ci-dessous, vous pouvez utiliser 50% de la farine de sarrasin et 50% de la farine de riz complète comme remplacement. La première fois que j’avais preparé ce gâteau j’avais mis 200ml d’eau mais je vous conseille de le préparer avec du lait de noix de coco comme remplacement car ça rendra le gâteau plus doux et vous donnera un gâteau beaucoup plus goûteux.

Pour un gâteau de 8 pouces/20 cm

  • 90g de farine de teff
  • 75g de farine de sarrasin
  • 55g de farine de noisettes ou des noisettes moulus
  • 3 c à s de cacao en poudre
  • 1/4 c à c de sel
  • 1  c à c de bicarbonate de soude
  • 1 c à c de poudre à lever
  • 170g de sucre de canne roux  (clair)
  • 20g/ 2 c à s d’huile vegetale, (j’avais utilisé de l’huile d’avocat)
  • 90g d’avocat bien écrasé
  • 200ml d’eau
  • 2 c à s de vinaigre (j’avais utilisé du vinaigre de cidre)
  • 2 c à c d’extrait de vanille

Préchauffez le four à 180ºC/350ºF puis beurrez un moule à gâteau de 8 pouces/20cms.

Dans un bol, tamisez tous les ingrédients secs sauf le sucre.

Dans un autre bol, mélangez les ingrédients liquides y compris l’avocat bien écrasé.

Ajoutez le sucre aux ingrédients liquides et mélangez.

Mélangez le ingrédients secs avec les ingrédients liquides et fouettez jusqu’à l’obtention d’une texture lisse.

Versez la pâte dans le moule préparé et enfournez pendant 25 à 30 minutes.

19 thoughts on “Moist Chocolate Avocado Cake/Gâteau moelleux au chocavocat

  1. Interesting combo – the adventerous side of me wants to have a go right now. I have a friend who would love this so she will make the perfect excuse for me to bake this cake ;0)

  2. I have always wanted to try avocado in my baking. Not quite made it to the top of the ‘to do’ list yet, but now after seeing this beauty, it’s definitely inched it way up. I don’t necessarily need to bake gluten free but I love how you have experimented with different ingredients!

  3. I’ve made a raw chocolate pudding before that was mostly avocado and it was delicious, so I can only imagine how good your cake would be 🙂 Looks yummy!

  4. @Chele, push the cautious side away and turn up the volume on adventure. You won’t regret it!

    @Holly – Yeah I took a bit of a chocolate hiatus and came back with a-vocado vengeance! lol! You just can’t beat chocolate 😉

    @Julia- I know what you mean, my to bake list could be turned into wallpaper! But if you want to add moisture to something or bake something nice and creamy, avocado’s definitely an ingredient I’d recommend, whether you’re baking gluten-free or not.

    @Tiffany- Raw chocolate pudding with avocado! That sounds like a creamy pot of heaven, my to bake list just got a little longer! ….Thanks for dropping by 🙂

    • oh yeah, I remember seeing it on your blog, now that you mention it! I was warned about the avocado buttercream which is why I decided to leave it plain, but it did look impressive….

  5. This looks wonderful and interesting. Yet another ingredient I wouldn’t have thought of for baking, so of course will have to try it. Also looking for a good vegan chocolate cake I will soon be needing to bake for work. I like trying different flours and haven’t yet tried teff, though I do use buckwheat.

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  8. This garnered happy faces from my regular gluten free crowd. I was out of hazelnut meal, so I subbed Almond meal. I thought it was pretty tasty but could maybe use a boost in the chocolate flavor.

    • So glad you tried it and liked it! I thought it tasted pretty chocolately but then again, I’ve never been one to argue against the addition of chocolate, so go for it! Boost that chocolate 🙂

    • Hey Valerie, you can sub the ground hazelnut, buckwheat and teff flour for AP/Plain flour,although it won’t be as nutritious as gluten free flour, the recipe itself will still work. Let me know how it works out 🙂

  9. This looks great! I cannot find teff flour, what is a good gluten-free substitute? Also, I cannot eat sugar so can I substitute with honey?
    Thanks for your help!!

    • Hi Mariana! A 50/50 split of buckwheat and brown rice flour would work well. As for sugar sub…. I think molasses would work be nice but the balance might be tricky. Try honey and reduce the temperature/ baking time because it’ll bake quicker with honey as a substitute. Let me know how it works out!

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