Allergy Friendly + Gluten Free + Vegan - Avocado Chocolate Cake

A ripe avocado replaces the need for eggs or egg replacers in this chocolate cake recipe. The cake is super moist from the avocado as an added bonus!

Prep Time: 20 minutes
Cook Time: 20 - 25 minutes  
Total Time: 2 hours, including cooling and icing cakes
Makes: 2 x 8" round cakes


For the cake:

3 cups of Hungry Harry’s All-Purpose Flour Blend

1/4 cup + 2 tablespoons of cocoa powder

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/4 cup of rice bran oil

1 ripe avocado, mashed into a puree

2 cups of water

2 tablespoons of vinegar (white or cider)

2 teaspoon gluten-free vanilla extract

2 cups of sugar

For the frosting:

1/4 cup unrefined coconut oil

3 ½ cups of powdered sugar (16 oz)

2 teaspoons milk of choice

1 teaspoon gluten-free vanilla extract

1/4 cup cocoa powder


Preheat the oven to 350ºF.

Grease three 8-inch round cake pans.

Combine the flour, cocoa powder, baking powder, and baking soda into one bowl. Sift together.

Combine the remaining wet ingredients and sugar into a second bowl.

Mix the wet ingredients into the dry ingredients.

Equally split the batter into the cake pans. Bake on the middle rack for 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool before icing them. (Coconut oil can melt quickly and it’ll make a mess in your kitchen!)

While the cakes are cooling, make the frosting:

With a stand mixer or hand mixer, beat the coconut oil until light, fluffy, and smooth. Continue to beat and slowly add half of the powdered sugar, the vanilla, and half of the milk. Slowly add the remainder of the powdered sugar, all of the cocoa powder, and then the remainder of the milk.

Beat until completely smooth and lump-free.


Note: You can use any pan, any size, to bake these avocado cakes. We prefer 8-inch round pans or a bread loaf tin.