46 comments | Leave your own

  1. Christine

    Yum! I haven’t been a fan of chocolate cake until recently and this looks amazing. I love how allergen free this recipe is and I have definitely bookmarked this for later!

  2. Lexie's Kitchen

    Beautiful! The perfect treat : )

  3. Alta

    Omg yum! This looks incredible. How do you store the cake? Refrigerator?

  4. Kris W

    Hi, this looks awesome!! Was wondering what I could substitute for the potato starch, I don’t do corn and am sensitive to potatoes as well. Thanks!

  5. Kris W

    great thanks, will be trying it hopefully tonight! I see you put guar gum by xanthan gum citing corn avoiders… Is xantan gum made from corn? Didn’t know this and have been using it, thanks for the alert!!

  6. Maggie

    Oh my goodness, this sounds and looks perfect. I love it! Congratulations! It’s quite the feat, especially given the lack of refined sugars – woo hoo! Let me know how the egg-free version goes please πŸ™‚

  7. Sophie

    Waw, Brittany!!

    Your layered chocolate cke looks so tasty & fantastic & that glaze looks so apart, special & ooh so fab too! Tha layered cake looks huge & pretty too!


  8. Ricki

    Wow, what a gorgeous cake–and it sounds SO good! I have to admit that avocado in chocolate cake doesn't sound unusual to me at all! I use it in my Ultra Fudgy Brownies and love the moistness it provides. I also think it's a perfect match wtih avocado (as in "chocomole" or choc-avo pudding). Wish you had included a shot of the inside of the cake–would have loved to see a slice cut from it! Now I am craving chocolate (and avocado!) πŸ˜‰

  9. Aubree Cherie

    Oh my goodness, WOW! I am chomping at the bit to try this cake. YUUUUMMM!!! But I just couldn't help myself, I've linked this recipe in my Fav Top Ten Recipes of last week post. Thanks!

    ~Aubree Cherie

  10. Heather @Gluten-Free

    I've made my final decision. I'm making this amazing cake on Friday! I have a gluten-free support group meeting to go to, and they are going to LOVE this! I'm going to try to incorporate a raspberry puree for the Valentine's theme. Maybe in the layer between the cakes? Thanks for an amazing recipe!

  11. Jen

    A cup plus 3 tablespoons of unsweetened cocoa powder seems like a lot. I could be off base here, but that is the only thing that is making me hesitate to try this recipe. Am I reading that correctly?

  12. Grace

    Just made this cake tonight– it was superb!!!! Rich and decadent to say the least. Did some adjustments due to lack of ingredients, but it still turned out wonderfully. I used just 1 1/2 cups white sugar in the batter and 2/3 cup in the glaze, and it wasn’t very sweet, but completely satisfying.

    Thanks for your encouragement and inspiration to do more experimenting with allergy-free baking! πŸ™‚

  13. Wandoo

    Hi Brittany,

    I’m so excited to have happened by your blog. I recently went gluten/diary free and its almost impossible to find good recipes.

    I want to make this cake, however i do not have avocados on hand and I have lots of bananas I’m trying to get rid of. If I substitute banana for avocado, i assume it will be one for one-ai? Also will it be just as moist?

  14. Liz

    Hi! This looks wonderful! Thanks so much for your hard work putting this recipe together! My mother in law loves chocolate cake, and I’m making this as a surprise for her birthday. One quick question though: Do you think that I could substitute honey for the agave nectar? I’m not sure that I can get my hands on one that’s unrefined, doesn’t contain high fructose corn syrup, etc. I do, however, have a great source for local raw honey (yum!). Thanks again!

  15. Liz

    OOps, I’m so sorry, I just saw where you addressed the agave-honey issue… Never mind!!! πŸ™‚ But seriously, thanks so very much for creating and sharing this recipe!!!

  16. Wandoo

    Thanks Brittany! I finally got around to baking this amazing cake. I used 1/2 a banana instead so the flavour wasn’t altered. OMG! The best chocolate cake EVER! Thanks for sharing. My friends did not believe me when I told them the wholesome ingredients that went into making the cake. lol. Sometimes healthy tastes better.
    Also could you please pull out a basic chocolate cake recipe from your hat. As much as I love this recipe, I won’t ordinarily always have all the ingredients in my pantry. That way I’ll save this recipe for special occasions. And I can just bake the basic chocolate cake when I need a snack for the week.

  17. Erica

    I came across your recipe and can’t wait to try making it for my son who has several food allergies , and is in need of a yummy chocolate cake! Is there something I can substitute for the sucanat sugar…I can’t find any in the stores where I live? Thank you!

  18. Liz

    Have you tested this out with egg replacer yet? I’m going to try it for a birthday soon. If you haven’t tried it yet, I guess I’ll cross my fingers and let you know how it goes!

  19. Liz

    Okay, it took three failures to get it right, but fourth time’s the charm, I guess! Here’s what I did:
    -Subbed honey as recommended instead of agave
    -Subbed chia meal for guar/xantham gums
    -Subbed chia meal “egg” for the egg (1 Tablespoon chia meal and 3 Tablespoons water per egg, for a total of 2 Tablespoons chia meal and 6 Tablespoons water. BTW, when making your “eggs”, measure water into the cup, THEN stir in the chia meal. Otherwise it’s a lumpy mess πŸ™
    -Realized after the third failure to rise that my baking powder had expired in 2007, so got some fresh powder that said “double acting” πŸ™‚ Check the dates, ladies, it DOES make a HUGE difference, especially when there aren’t real eggs in it to help it along!
    -Increased both the baking powder and soda by 1 tsp, for a total of 3 tsp.s each.

    And it turned out AMAZING!!! Hubby was beaming with pride, Gluten-intolerant mother-in-law was in heaven, dairy/egg intolerant nephew gobbled it up, and French father-in-law with a highly developed palate gave it his seal of approval, and he doesn’t even usually like chocolate cake. Not grainy at all (NO MORE CHOCOLATE CORN-BREAD-TASTING CAKE FOR US!!!), moist, and just dense enough to slice into lovely thin layers. I can’t go on enough about this cake, and can’t thank you enough for this WONDERFUL, better-than-gluten-tasting recipe!!!

    PS my frosting was a “butter-cream” I used from mypetitechefs.com – turned out creamy, thick, and glossy:
    1/4 cup Coconut oil (to replace butter)
    1 lb powdered sugar + extra to get it thicker if desired
    1/2 cup cocoa powder
    1-2 tsp vanilla extract
    Cream off the top of a can of full-fat coconut milk (recipe calls for 1/4 cup, but I used more, just till the consistency was right).
    To get it extra smooth and fluffy with no lumps, I pulsed mine in the food processor!

    PPS What DID NOT WORK! πŸ™‚
    Don’t be tempted by the icing-like quality of the pureed avocado/coconut cream mixture in the cake recipe to think, “Maybe I’ll try to make this into icing by adding powdered sugar, cocoa powder, and vanilla extract”. I’m ashamed to say I actually tried it. It was one of the grosser things I’ve tried in my life. Slimy, slightly gelatinous, at first it tastes great… then the avocado comes through. NOT cool.
    Also, I tried the cake with milled coconut crystals, and it made the cake even denser and tasted funny. Don’t waste your expensive coconut crystals like I did!

    Sorry for the long post, but thought of all the other bakers out there and I’m hoping this will be helpful. Thanks again, so much, for this recipe!

  20. Liz

    PPPS I’ve got some lovely pics of the cake (5 layers!)… If you’d like them, how do I send them to you?

  21. Liz

    Sorry, forgot to add that I also left out the chocolate chips for the egg free version I did, but I doubt that makes any difference.

  22. Kristin

    I’m making this on Saturday for my b-day and have been dreaming of it all week. I play to fill and cover with butter cream, throw it in the fridge for an hour to harden the butter cream and then pour the glaze on top (once it’s cooled for 10 minutes) to make a tuxedo cake. Then it’ll have to go back in the fridge to harden the glaze I guess for another hour. Is that much time in the fridge going to dry it out?

    1. Kristin

      NM, I see you answered the refrigerator question above. Do you have any tips for me regarding making this into a tuxedo cake?

  23. RE

    I guess I have finally found THE very first cake my son will try – for his First Bday πŸ™‚ I’m so excited.

    I try to avoid chocolate even though I am slightly addicted bc I notice it makes me sick … So I have carob powder but have never used it. I wonder what would happen if I used it here?

    Maybe for his bday well use real chocolate?

  24. Kimberly

    This is the most amazing cake I’ve ever had. It even surpasses professional versions. I used about 1 1/3 cups of sour cream instead of the avocado and the cake turned out super moist. My whole family loves it. Thank you, Brittany, for creating and sharing this delicious recipe.

  25. Nicci

    This looks great. I’ve recently been poking around your recipes because my brother-in-law’s girlfriend has a lot of allergies and I want to make things for her. Basically, she eats steamed fish/chicken and vegetables every day salt and pepper.

    One question I have for this is, she’s allergic to vinegar (also dairy, gluten, tomatoes, yeast, many “exotic” fruits, corn–BIG allergy, etc.). Would it be possible to substitute lemon or orange juice for the vinegar to activate the baking soda/powder? Thanks!! πŸ˜€

  26. Jamie

    This looks so delicious! My kiddos will go bonkers! Just curious….. can I do this in the form of cup cakes so we can take them to school parties?

  27. Jannelle

    Hey! Thank you so much for sharing your amazing recipes with the world! They are great!
    Baking powder contains corn starch. A great subsitute is featherweight baking powder(made from potato flour) or 1/2 tsp cream of tarter, 1/4 tsp baking soda for every tsp of baking powder. This substitute works just like the baking powder. You won’t taste or see a difference. Also, Bob’s red mill products are packaged on a facility that cross contaminates with soy. just be aware when cooking for allergies! Thank you again!

  28. Kacey Bostrom

    Hi! I am looking at making a few of your recipes and am wondering if you have a brand of coconut milk that you recommend. Also, is there a big difference between coconut milk and cream?
    Thank you for any help you can offer.

  29. Danielle

    You have some great recipes! I’ve also been gluten free for the past year and it has helped me immensely as well. I would guess that a chocolate ganache would pair well with this cake too! I have a standby recipe for a dairy free dark chocolate version that I love on my gluten free cupcakes. I just melt dairy free chocolate with dairy free chocolate chips and a dash of vanilla rice milk, cinnamon and vanilla extract. If you pour it over a cake and chill the cake it solidifies into a lovely dense ganache.

  30. Michelle

    As I was looking for a wheat, soy, corn, dairy and sugar free cake for my birthday this week I happened upon your blog and all I can say is THANK YOU!!!!!!!!! You have no idea how much better I am feeling just looking at all the yummy things I can make and still be on my required diet πŸ˜€
    The only sweeteners I can have though are stevia and xylitol, how would I substitute for the agave nectar?
    Thank you so much for making my life so much better πŸ™‚

  31. Elizabeth

    I made this for my mothers birthday and it was excellent! I am making it again for another birthday today. Thank you so much for this recipe!

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