I was in the mood for a creamy, chocolatey, slice-of-something-delicious the other day, but didn’t feel like going heavy on the nuts. Actually, I know a lot of you need more nut-free, oil-free, and coconut-free options. So, I hereby present you with another yummy alternative recipe to suit those needs. Because cake CAN be gluten-free, dairy-free, grain-free, refined sugar-free, AND oil-free, and nut-free, and lots more -free, and still taste absolutely delish ? — I submit this cake as proof.


Before I go any further, if you’re one of the people interested in nut-free / oil-free alternatives, or really any kind of alternative recipe, be sure to check out the recipes section on this site. You can select all the tabs to suit your needs (like corn-free, soy-free, etc.) and find recipes tailored to your liking, including nut-free cakes similar to this one. Now, I must say this cake is slightly different, because it includes a special ingredient none of the other chocolate cakes on the blog have to date…


So, what makes this chocolate mousse cake creamy, dreamy, and absolutely scrumptious? If you follow along with any of my crazy cake experiments, I bet you’re guessing already. Nope, it’s not cauliflower or beans this time around… but a wholesome ingredient I’ve used in a few delicious cakes — avocado!


If you can have avocado chocolate mousse, you can have avocado chocolate cake. And if you just don’t like avocado, please suspend all objections for a moment while I attempt to win you over — it doesn’t taste like a vegetable in this cake, seriously. A certain special avocado-hater in my life turns up his nose when you even mention the a-word, yet I was able to serve him avocado in this cake without raising the slightest suspicion. Really, he had no idea — and I didn’t have the heart to tell him the main ingredient once he’d polished off most of the cake himself. If he couldn’t taste it, I’m certain you’ll be able to slip this one by the most discerning of palates ?

Personally, I love avocado cakes. They’re so easy, super quick to throw together, affordable (unless you live in Australia — what a racket avocado prices are over there ?), allergy-friendly, and this gives you the option to make a raw cake without the usual coconut oil. So it’s a win-win-win from all angles.

I made this as per usual in my 5″ springform pan. To make it a 6″, triple the recipe. You can also make it in a smaller size in muffin cups (just make sure to use a strip of parchment underneath so you can pull them out easily), or any lined small dish of your choice — I often resort to tupperware containers when my pans are occupied…



Source: Audrey @Unconventional Baker



  • ¾ cup raw (or toasted) pumpkin seeds (or a nut of your choice if you prefer)
  • 1 soft medjool date, pitted
  • 1 tbsp maple syrup
  • 1 tbsp cacao powder


  • 2 medium-large avocados (discard pit & skin)
  • ¼ cup cacao powder
  • 2 tbsp unsweetened plant milk (anything except coconut milk*)
  • 4 tbsp maple syrup
  • 1 tbsp unsulphured blackstrap molasses
  • 2 tsp pure vanilla extract
  • ½ tsp salt

Optional Toppings:

  • fresh raspberries or other berries of choice. Other ideas: cacao nibs, shaved chocolate, etc.


  1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 5″ springform pan and press into a crust with your fingers, covering the base and wall edges all the way to the top (I made the wall edges thinner and the base thicker). Freeze while working on next step.
  2. Blend all filling ingredients in a power blender into a smooth consistency. Transfer into the cake pan over the prepared crust and smooth out the top with a spoon. Top with raspberries or other toppings.
  3. Freeze for 5 hours or overnight. Thaw out a little prior to serving and enjoy! Keep leftovers frozen.


*Coconut milk sometimes reacts unfavorably with cacao in raw desserts, so I don’t recommend it. I used almond milk (I’m not nut-free), but you can use rice milk, oat milk, seed milk, etc. of your choice.

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