Grain-Free Vegan Chocolate Cake with Chocolate Avocado Frosting


“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”

-Audrey Hepburn


I have one word for you: yum.


I wanted to make a cake for my fiancé’s mother’s birthday. She eats gluten free, dairy free, and low sugar. My fiancé and I don’t eat dairy or eggs. Let the games begin 😀


When you start cutting out lots of ingredients like gluten and dairy and sugar…desserts can feel a little *austere*. Moistness goes to the wayside and whole grain flours can be grainy in your mouth.


That’s what led me to thinking grain free and chocolate. Chocolate provides that depth of flavor and luxurious taste, and you avoid a fiberous, whole grain flour debacle.


This grain free vegan chocolate cake hits all the checkboxes:

  • The cake is sweetened by dates (and just 1 tbsp maple syrup in the frosting) for a lower-glycemic dessert experience.
  • Grain and legume free for anyone on an autoimmune protocol or dealing with gluten sensitivity.
  • Avocado in the frosting so you’re still getting a dose of green 😀
  • Moist, chocolately, and satisfying to take care of all of your cravings in a reasonably-portioned package.
  • Oh, and it takes one bowl to make and mixes up incredibly quickly, so you can make this last minute if you’re in a pinch.


Get up and get to it. This recipe is a winner.


Grain free vegan chocolate cake with chocolate avocado frosting

Cake adapted from Del’s Cooking Twist, and frosting adapted from Green Kitchen Stories.

Grain-Free Vegan Chocolate Cake with Chocolate Frosting
Prep time
Cook time
Total time
Serves: 10 cake slices
  • 7.5 oz (200g) unsweetened baking chocolate
  • ¼ cup plus 1 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • 1¼ cup (200g) pitted dates, or about 10 dates
  • 3 tbsp ground flax seed
  • 9 tbsp water
  • ½ avocado
  • 1 tbsp maple syrup or honey
  • ¼ cup plus 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ tsp salt, divided into ¼ and ¼
  1. Preheat your oven at 350F.
  2. Mix the ground flax seed and water together to create your flax egg. Set aside.
  3. Use a food processor to mix the unsweetened baking chocolate, 1 tbsp cocoa powder, ¼ tsp salt, and baking soda until you get a coarse meal.
  4. Remove from the food processor.
  5. In the same food processor, mix the dates until they start to create a paste.
  6. Add flax egg, vanilla, and ¼ cup of coconut oil and mix.
  7. Add the chocolate back into the food processor to mix completely.
  8. Spread the batter into a 8x8 baking dish (I did a 9 inch round cake pan).
  9. Bake at 350F for about 25 minutes or until a toothpick/fork comes out clean.
  10. Let cool.
  11. In the meantime, in your food processor or blender, mix the avocado, 3 tbsp coconut oil, ¼ cup cocoa powder, maple syrup, and another ¼ tsp of salt. If your mixture seems too hard, add more coconut oil (1/2 tbsp at a time), and if it's too soft, add more cocoa powder (1 tbsp at a time). Mix until smooth.
  12. After the cake has cooled, spread the frosting over the cake to serve! I recommend keeping it at room temperature before serving, but you can store in the fridge for up to a week, just know that the cake and frosting will harden up!



This cake has some heaviness so it’s best for vata dosha. However, because it’s low on sweeteners, it’s a great alternative even for kapha dosha! My recommendations:

Vatas: Serve warm

Pittas: Puree some mint into the dressing or put some mint oil in the cake better.

Kaphas: Add 1/4 tsp cinnamon, 1/8 tsp ginger, and a pinch of cayenne pepper to heat it up!


  Thanks for reading, and have a wonderful day,   samantha attard sig


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samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.

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