The Dreamiest Chocolate Cake (Vegan & Gluten Free)


Alright alriiigggght vegan AND gluten free? What kinda sorcery is this?

I know, MADNESS. What has the world come to? But please stay with me on this one. I mean, just witness the fitness…


Since starting veganuary, I have really really missed treats of the sweet variety.

The biscuits, the ice cream, THE CAKE <3 however, being vegan ain’t just about the huge quantities of falafels and veggies – I mean, there is a lot of that – but there IS many a culinary delight for the sweet toothed among us also.

If ya have a little ponder (and a extensive scour of Pinterest) you can find some dreamy alternatives that ain’t too difficult to whip up when you fancy a lil summin summin’.

I wanted to create the most glorious, moist *shudders*, indulgent, fudgy choc cake that didn’t taste *too* vegan. We are in Center Parcs at the mo, so it was the perfect opportunity to test my vegan experiments on my fam…


I have always wanted to try beetroot in cake, so this was my chance.

Avocados have always worked their way into my sweet treats of the past, like this mousse. So I reckon these fellas would make a delish frosting. Whaddya think? Pretty much your five a day in a cake, not bad ey?

If you fancy giving it a whirl and making a vegans days – here’s the recipe.

3 juicy beetroots (I just bought a pack from Sainsbury’s)

2 cup (475 ml almond milk OR I reckon chocolate oat milk would be delish)

Juice of half a lemon

1.5 cup (192g) caster sugar

1/2 cup (170g) melted coconut oil

2 tsp vanilla extract

1.5 cup (128g) oat flour

1 bag (200g) of ground almonds

1 cup (128g) cocoa powder

2 tsp baking powder

pinch of salt

Avo-choc frosting:

2 ripe avos

1/2 cup (64g) cocoa powder

1/2 cup (170g) maple syrup

1/2 tsp vanilla extract

few pinches of salt


What ya need to do…

Pre-heat your oven to gas mark 5. Grease two cake tins and cut out some baking paper for the bottom to prevent and sticking woes later on.

First up, puree beetroot in your blender – add a dash of water to give ’em a helping hand if they need it. Make sure they are fully pureed – nobody wants chunks of actual beetroot in their cake!

Pop your almond milk and lemon in a bowl and whisk till frothy. Leave to sit for 5 mins.

Add your 1 cup of your beetroot to the milk mix, sugar, melted coconut oil and vanilla extract. Blend it aaaaall up with a hand whisk till foamy – be V careful with an electric one otherwise you will have purple milk ERRYWHERE.

Blend up your oats into a flour, and sift in all dry ingredients (oats, almond, cocoa powder, baking powder) and beat together.

Divide your mixture between the cake tins and bake for 35 mins.

Carefully remove from tins (once cooled slightly) onto a wire rack and leave to cool completely.

To make the avo-choc frosting, stick the avocados in the mixer and whiz into a smooth paste. Chuck in your  honey, cocoa powder and vanilla then blend until shmoooooth and glossy.

Assemble the cake on your prettiest plate, smooth half the frosting in the middle, then the rest on top and there ya have it! Pour a few cups of tea and enjoy…


It is super fudgy, rich and DREAMY. The non-vegans polished it off in the day.

What are your thoughts? Do the beetroots / avos freak you out, or are you up for a taste?


If ya wanna be m8s, you can find me over on  InstagramTwitterBloglovin and YouTube .