Go Back
+ servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Passive Time: 0 minutes
Total Time: 45 minutes
Servings: 6 persons


Cake Batter

  • 2 cups gluten free flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup plant based milk
  • 2 medium eggs
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1 pinch sea salt

Chocolate and Avocado Cream

  • 2 large avocados
  • 100 g 70% chocolate
  • 1/2 cup plant based milk
  • 6 to 8 drops stevia
  • 1 cup fresh fruit of choice
  • 1 tbsp pumpkin seeds


  • Set the oven to gas mark 180c or 160c if you are using a fan oven.
  • Grease two 8 inch cake tins and set aside.
  • Place the flour, salt and baking soda in a separate bowl.
  • Put the cocoa in a second bowl and add the milk little by little to make a stiff paste.
  • For the cake batter, in a third bowl, beat the eggs, coconut sugar, vanilla, melted coconut oil, and apple cider vinegar.
  • Add the flour mixture and the cocoa paste to the wet cake batter and mix until you have a smooth batter.
  • Pour the mixture equally into the greased tins and place in the oven for 20 to 25 minutes. The cakes are done when a skewer inserted comes out clean. Once cooked, take out of the tins and place on a cooling rack.

Chocolate and Avocado Cream

  • Snap the chocolate into pieces and melt by placing in a bowl over a pan of boiling water.
  • Once melted place in a blender with the rest of the "cream" ingredients and blend until smooth.
  • Spread 3 to 4 tablespoons of the "cream" over one half of the cooled cake and place the other cake on top to make a sandwich. Spread the rest of the "cream" over the top of the cake and decorate with your favourite fruit and a sprinkle of pumpkin seeds.