Chocolate avocado cake (vegan and gluten free)

Chocolate avocado cake (vegan & gluten free)

Chocolate avocado cake makes a great first birthday cake, or a fun option for a toddler’s party! Read on to find out how I adapted a vegan & gluten free BBC Good Food recipe for my son’s second birthday celebration.

Quick reference dietary information

Dairy, egg & soy free | gluten free | nut free option | sesame free | vegan

Coming up with fun party food for young children with cows milk protein allergy and other food allergies can be challenging, and birthday cakes are particularly difficult. Serving up a good cake is all mixed up with the emotions of not wanting them to miss out due to their allergies. I’ll admit I found myself getting disproportionately stressed about it!

For my son’s second birthday I sought ideas from the knowledgeable parents on various online allergy forums I belong to. I really do think these forums are brilliant; people are just so willing to share tips and advice. I was directed towards a BBC Good Food chocolate avocado cake recipe. They promised it was pretty easy to get right and is also very tasty. Luckily, they were correct! It’s got a delicious fudgey texture and earned a thumbs up all round.

Chocolate avocado birthday cake how-to guide

As a starting point I followed the BBC good food recipe. I made the following adaptations to make it soya free and more toddler friendly:

  • I cut the sugar by 25%, so used 225g. I think you could cut it further and it would still taste good.
  • I substituted the soya milk with almond milk (gluten free oat milk would also work fine to make it nut free). I used an unsweetened and calcium fortified almond milk; I’m always looking for ways to boost calcium intake.
  • I switched the rather complicated frosting suggested in the recipe for a basic dairy free buttercream (see below for the recipe).
  • I switched sprinkles for fresh fruit!

The good thing about this chocolate avocado cake is that it doesn’t have lots of complicated steps, it’s pretty much just whizzed up in a food processor. However, if you are new to vegan baking, I recommend you check out my post on tips for getting started with vegan baking. It will highly increase your chances of success!

I made the cake base the day before the party, then on the morning I made up the buttercream and assembled the cake, with a thin layer of buttercream in the middle and a thicker layer on the top. One word of warning here – the cakes are a bit delicate, so be gentle when you are moving them and don’t spread the icing too vigorously.

Dairy free buttercream recipe

The buttercream recipe I used was as follows:

  • 140g Stork baking block
  • 280g icing sugar
  • 40g pure cacao powder
  • 1 tsp vanilla extract
  • 1-2 tbsp almond or oat milk

Whisk the Stork in a large bowl until soft. Stir in half of the icing sugar and whisk until smooth.

Add the remaining icing sugar and the cacao powder, one tablespoon of the almond/oat milk and the vanilla extract. Then beat the mixture until creamy and smooth. If necessary, beat in the remaining milk to get your desired consistency.

I decorated the cake with raspberries and strawberries, which worked really well with the buttercream – and is also extremely easy!

More allergy friendly birthday cake inspiration:

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