Raw Vegan Avocado Cake

Raw Vegan Avocado Cake

I still remember the first time I used avocado in dessert. I was so excited about how it turned out I called my mum up straight away and forced her to make a three-ingredient avocado mousse. She was just as impressed as I am and I have been using avocado in desserts ever since. Sometimes I think the small part of me that was good at chemistry comes out when I’m cooking because after I used avocado once I could see that its texture was perfect as a substitute for cream in many desserts, and is a great option for people that are avoiding oil.  Most importantly it is much more nutritious! Avocado is considered the most nutritious fruit in the world. It is rich in healthy plant-based protein, healthy fats, fibre, and an array of beneficial vitamins and minerals. For this cake I wanted the avocado to be the star of the cake rather than hiding it behind lots of chocolate. The cake tastes very fresh and summery, more similar to a lemon or lime cheesecake. If the bold flavour of avocado is intimidating you can add 3-4 drops peppermint essential oil or some peppermint extract and turn the cake into a peppermint cake. It will taste just like peppermint ice cream. I will likely blog a variation of this cake and make a peppermint choc chip version soon.

When I first started on my hormone healing journey I remember reading that avocados can help balance women’s hormones and they are shaped like an uterus because they are good for the uterus. Of course, now that I have researched much more in this area I know that our sex hormones are made of fat and we need healthy fats like the fats in avocado to make hormones! I wanted to make this cake extra nutritious and extra green so I used green pumpkin seeds and pistachios as well as matcha powder for a hint of extra colour. The cake is a very nutrient-dense and calorie-rich cake that is perfect for building low hormones and nourishing our cells. It’s exactly the type of dessert that helped me regain my strength after coming off birth control and antidepressants because its full of all the nutrients that are so commonly depleted on birth control including zinc and magnesium and vitamin b6.

This recipe is vegan, gluten-free, dairy-free, refined sugar-free and delicious! enjoy!

Equipment you will need


Raw Vegan Avocado Cake
Recipe type: Dessert
Hazel & Cacao:
Prep time:
Total time:
Serves: 8
  • BASE:
  • ¼ cup pumpkin seeds (hulled)
  • ¼ cup pistachios nuts (shells removed)
  • ½ cup pitted dates
  • water if needed
  • The flesh of 2 ripe avocados
  • Juice 1 lemon
  • 2 tsp vanilla extract
  • ⅓ cup brown rice syrup
  • 1 400ml can coconut cream
  • ½ tsp matcha powder (more or less depending on colour you would like to achieve)
  • 1 TBSP coconut oil (optional)
  1. For the base, break down the pistachio nuts and pumpkin seeds until they form a coarse crumb. Add the dates and process again until sticky. If not sticky enough, at a little bit of water to help the mixture come together. Do not add too much water as it will become too wet. Use maybe ¼ tsp at a time and keep adding if needed.
  2. Press down evenly into the base of small round cake tin and set aside.
  3. For the filling, combine all filling ingredients in a blender and blend until smooth. Adjust the matcha if you want a deeper green colour.
  4. Pour filling over base and place in the freezer to set for at least 4-5 hours or overnight.
  5. Decorate with strawberries and serve.
  6. *add 3-4 drops of peppermint essential oil or ½ tsp peppermint extract to the filling for a peppermint flavoured cake.

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There are 6 comments on this post
  1. Sheela
    October 27, 2022, 11:38 pm

    I am going to make it tomorrow n thank you so much for your kind sharing.

    May I know the size of the cake tin yo use.

    Thank you

  2. Someone
    November 09, 2022, 7:40 pm


    Cool recipe! How long can I keep this out of the fridge? Will it melt or turn a different colour in a few hours if left at room temperature?

    • Talida
      November 21, 2022, 10:48 am

      I think it will last in the fridge for about a week, I never tried leaving it outside so I am not sure if it will go brown but I suspect it would. I would try for about 1 week in the fridge. If you want it to last longer you can freeze it for up to 6 months and just defrost and eat it whenever you like.

    • Jessica
      December 30, 2023, 3:07 pm

      This sounds so good. I will definitely make it.

      • Talida
        January 25, 2024, 12:09 pm

        hope you love it!

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