Delicious Vegan Avocado Chocolate Birthday Cake

What You Need

  • 1 1/2 cups all-purpose flour (or sub gluten free all purpose flour)

  • 3 oz good-quality vegan chocolate

  • 1/4 cup granulated sugar (or coconut sugar)

  • 1/2 cup unsweetened cocoa powder

  • 2/3 cup freshly brewed coffee

  • 1/2 large very ripe avocado, mashed

  • 1/2 cup packed dark brown sugar or coconut sugar (I like coconut sugar)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup melted and cooled coconut oil (or sub vegan butter. If you use extra virgin olive oil the cake might have a slight olive oil flavor)

  • 1 1/2 teaspoons vanilla extract

  • 3/4 cup light coconut milk or almond milk

  • 1/2 cup vegan chocolate chips

  • For the Vegan Ganache:

  • 1/4 cup light coconut milk, add more if necessary

  • 6 oz vegan chocolate, chopped

How To Make It

  1. Grease 12-cup bundt cake pan with whatever oil you have on hand. I use olive oil. Preheat oven to 350 degrees F.

  2. Place a small saucepan over low heat and add in 3 oz of good-quality vegan chocolate and freshly brewed coffee. Whisk until chocolate is completely melted, then remove from heat and set aside to cool.

  3. In a large bowl, whisk together both sugars, flour, cocoa powder, baking soda, and salt; set aside.

  4. In a different large bowl, beat together oil, vanilla extract and mashed avocado until smooth. Whisk in cooled chocolate and your milk of choice. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in 1/2 cup vegan chocolate chips. Your cake batter should be pretty thick. If it's too thick, add in an extra tablespoon or two of milk.

  5. Pour batter into prepared bundt pan and smooth top. Bake for 35-45 minutes or until tester inserted into center comes out almost clean, with just a few crumbs attached. Let cool in pan an hour on a wire rack before flipping over and transferring to wire rack to finish cooling completely.

  6. Vegan chocolate ganache:

  7. In a small saucepan over medium-low heat, add in coconut milk and chopped chocolate. Watch carefully and whisk until chocolate is completely melted. If you want a thinner ganache, add in more coconut milk. Let stand for a few minutes then immediately spoon ganache over cake. Top ganache with sprinkles, more chocolate chips, nuts, or another topping of choice.


Most dark chocolate is vegan, so look for that when you read the ingredients. I always go for about 60-70%.

Good quality vegan chocolate chips. Make sure you use a large, ripe avocado.

If you use coconut milk, the cake may have a very slight coconut flavor, which is really delicious! You could also fold a 1/2 cup of unsweetened coconut into the batter.

Delicious Vegan Avocado Chocolate Birthday Cake


©FP CO.                                                                                                                                                                                         Los Angeles, CA |

  • Instagram - Cinza Círculo
  • Facebook - Black Circle
  • Facebook - círculo cinza