Choc Avo Cake



  • 375 ml (1½ cups) cake flour
  • 45 ml (3 tbsp) cocoa powder
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) bicarbonate of soda
  • Pinch of salt
  • 250 ml (1 cup) brown sugar
  • 45 ml (3 tbsp) sunflower oil
  • 1 avocado, mashed
  • 250 ml (1 cup) lukewarm water
  • 15 ml (1 tbsp) white wine vinegar
  • 5 ml (½ tbsp) vanilla essence
  For the avo icing:
  • 2 avocados, mashed
  • 60 ml (¼ cup) cocoa powder
  • 80 ml (⅓ cup) maple flavoured golden syrup
  • 5 ml (1 tsp) vanilla essence
  • Pinch of salt


  1. Preheat oven to 180°C. Line a 20cm cake tin with baking paper. Sift together the flour, cocoa, baking powder, bicarb and salt. Stir in sugar.
  2. Blitz together the oil, mashed avo, water, vinegar and vanilla essence until emulsified. Stir into the dry ingredients until just combined. Scrape into the prepared cake tin.
  3. Bake for 25 minutes. Then turn the heat down to 160°C and bake for another 25 minutes or until a testing skewer comes out clean. Cool in the pan.
  4. For the icing, blitz together all the ingredients until smooth.
  5. Turn the cake out onto a cake stand and spread the icing on top.
  • For a tall, double layer cake (like the picture), double the recipe (bake in 2 cake tins). Trim the cake level that you’ll use at the bottom and spread with about ⅓ of the (double batch) icing. Stack the other cake on top with the remaining icing.
  • Dust with cocoa powder, if you like.